SEA BREAM CEVICHE A RECIPE TO TRY AT HOME
This month’s tasty recipe is kindly supplied by Shane Robertson, Sous Chef at Simply Wild Restaurant Coleford try it at home, or sample how it should taste first at this coveted restaurant -
simplywildrestaurant.co.uk
INGREDIENTS - FOR THE CEVICHE l
2 fillets of sea bream (or any white fish) l 2 blood oranges l 20g ginger juice
l 25g fresh lemon juice l 1 garlic clove l Maldon salt l Black pepper
l Good quality extra virgin olive oil
FOR THE SMOKED YOGURT l
100g Greek yogurt l 2g smoked salt
INGREDIENTS - FOR THE BLOOD ORANGE GEL l
200g blood orange juice l 4g agar agar powder
TO GARNISH l
Hand full of Lilliput capers l 1 green chilli l 4 sprigs of dill
l Saved blood orange segments
88
METHOD
1. For the ceviche, check the fish fillets for bones and once clean, using a sharp knife, slice fish into long thin strips (around 2mm thickness). 2. Zest the blood oranges into a small bowl. Segment one of the blood oranges and set aside for garnish later. 3. Juice the remaining blood orange and add to the bowl with the zest and the other ingredients for the ceviche. Season to taste.
4. For the smoked yogurt, hang the Greek yogurt through muslin cloth or a j-cloth to remove excess moisture. Season with the smoked salt and lemon juice.
5. For the blood orange gel, add the 200g blood orange juice to a pan and heat on medium heat until it starts to boil. 6. Add in the agar agar powder and whisk in. Let this boil on a low heat for 3 minutes before transferring mix to a flat tray and allowing to set. This should take around 1 hour. 7. Transfer the set mix into a blender and blend until smooth fluid gel.
8. To finish, add the slices of sea bream to the ceviche dressing and arrange on serving plate. Pipe small dots of the smoked yogurt as well as the blood orange gel. 9. Garnish the dish with thin slices of green chilli, capers, dill sprigs and the reserved blood orange segments. 10. Enjoy!
LIVE24-SEVEN.COM
RECIPES TO TRY AT HOME
WINING & DINING
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116
