Sea bream;mix together the salt, sugar, pepper, lime and lemon zest well before adding the chopped dill.
Take a tray and sprinkle 1/3 of the season onto it. Lay skin side down three of the sea bream fillets, and sprinkle a further 1/3 of the seasoning onto the fillets before then placing the 3 remaining sea bream fillets on top of the fillets skin side up and sprinkle the rest of the marinade on top.
Cover with cling film and refrigerate for 3 hours. Remove and wash off the marinade and dry by patting off the excess water.
Slice into thin strips at an angle from the tail back and dress onto the plate into a rose like formation, working from the middle of the plate to the outside.
Avocado vinaigrette; Place the avocado flesh into a blender and add the water and groundnut vinaigrette.
Blend until a smooth and fine puree and then season with salt and pepper and a dash of lemon juice. Place into a plastic bottle
Citrus vinaigrette; mix all the ingredients together and season with salt and pepper, emulsify with a bamix or hand blender, check the seasoning. Now add the diced chili (optional).
Coriander oil; Place the coriander leaves and the olive oil into a saucepan and heat to 80◦c and then pour into a blender. Place the lid on top and start the blender, once going remove the lid and blend for 3 minutes.
Pass through a sieve lined with muslin cloth and leave to drain.
Pink grapefruit segments; peel the grapefruit and segment them being careful to remove the skin. Carefully slice these across into small segments.
To dress; starting from the middle of the plate dress the bream like a rose working your way out to the edge. Now season with a little fine salt, dress with 9 segments of grapefruit and then place a few trout/salmon roes around. Now dress 9 dots of avocado vinaigrette around fish and spoon over with some citrus vinaigrette and dress with a few micro coriander herbs and dripple with coriander oil. Finish with some freshly grated lime Zest.
Sea bream;mix together the salt, sugar, pepper, lime and lemon zest well before adding the chopped dill.
Take a tray and sprinkle 1/3 of the season onto it. Lay skin side down three of the sea bream fillets, and sprinkle a further 1/3 of the seasoning onto the fillets before then placing the 3 remaining sea bream fillets on top of the fillets skin side up and sprinkle the rest of the marinade on top.
Cover with cling film and refrigerate for 3 hours. Remove and wash off the marinade and dry by patting off the excess water.
Slice into thin strips at an angle from the tail back and dress onto the plate into a rose like formation, working from the middle of the plate to the outside.
Avocado vinaigrette; Place the avocado flesh into a blender and add the water and groundnut vinaigrette.
Blend until a smooth and fine puree and then season with salt and pepper and a dash of lemon juice. Place into a plastic bottle
Citrus vinaigrette; mix all the ingredients together and season with salt and pepper, emulsify with a bamix or hand blender, check the seasoning. Now add the diced chili (optional).
Coriander oil; Place the coriander leaves and the olive oil into a saucepan and heat to 80◦c and then pour into a blender. Place the lid on top and start the blender, once going remove the lid and blend for 3 minutes.
Pass through a sieve lined with muslin cloth and leave to drain.
Pink grapefruit segments; peel the grapefruit and segment them being careful to remove the skin. Carefully slice these across into small segments.
To dress; starting from the middle of the plate dress the bream like a rose working your way out to the edge. Now season with a little fine salt, dress with 9 segments of grapefruit and then place a few trout/salmon roes around. Now dress 9 dots of avocado vinaigrette around fish and spoon over with some citrus vinaigrette and dress with a few micro coriander herbs and dripple with coriander oil. Finish with some freshly grated lime Zest.
