Sea bass carpaccio marinated in citrus along with a saffron cream and blueberries
With the summer approaching, this week I propose to discover a fresh and original recipe synonymous of sun, freshness: a carpaccio of sea bass with a salty cream.
Time: 30 minutes preparation and a minimum of one hour of rest
Ingredients / utensils:
- 1 sea bass or 2 sea bass fillets
- Fresh chives (3 sprigs for seasoning + 1 per plate)
- Olive oil
- Hazelnut oil
- 3 sprigs of parsley
- 1 orange
- 1 lime
- 1 lemon
- 100g hazelnuts
- Salt and pepper 5 bays
- Blueberries (currants will also do the trick)
- 1 capsule of saffron
- 20 cl liquid cream
- A trap or a drummer
- A carving knife
- A kitchen brush
- A tweezers
Preparation of the recipe:
For the carpaccio:- If you have not bought the bass fillets (not scaled) and then take the fish Shuck at the back, in the length of half a centimeter wide.
- Raise the nets, remove the edges with tweezers. Put them in the freezer 30 minutes (fish or meat at the beginning of freezing are easier to slice carpaccio)
- In a bowl pour 10 cl of olive oil and hazelnut oil 8cl
- Wash fruits and Zest citrus (orange, lime and lemon) with a zester. If you do not have a knife, your teeth will do the work!
- Zests oil, season (salt, pepper)
- Previously press the zesty citrus. Incorporate three teaspoons in the cul-de-poule
- Chop the chives and parsley then stir into the bowl. Mix.
- Break the nuts and cut them into small burst in with a pillory.
- Remove the fish from the freezer and cut into thin slices.
- Before laying the slices on plates brush them with seasoning prepared. Once the plate filled with minced fish brush also together with the seasoning prepared.
- Keep it cool.
- For the saffron cream:
- Pour the cream into a bowl. Stir in the saffron and a pinch of salt. Keep cool for 20 minutes until the cream is a beautiful color.
- Mount the very cold cream whipped with a mixer. (The option to use a siphon is also valid.). We need the cream with a firm consistency.
- Plates:
- Remove the plates bar
- Sprinkle with nuts and pepper (5baies)
- Arrange small domes of whipped cream on the plate
- Garnish with a few blueberries and chives
Side food and wine pairings I propose:
- A Sauternes (fruity, flowery and do not overload the taste buds in sugar)
- A Champagne
- A white sparkling Saumur
- A Macon blanc (white)
- A Late Harvest Gewurztraminer (Alsace)
- A Sauvignon Blanc Napa Valley (Toquade)
- A Crémant de Bourgogne
- Or some dry white wine (chardonnay, sauvignon blanc and Colombard white) with good acidity and fruit. Feel free to read the article on the rules for granting a dish with a wine item available here.
Bon appetit!
Choukroun Chicheportiche Jonathan