Citrus-cured sea bass on blinis with ossetra caviar and crème fraîche

by Robert Thompson
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servings4
60 minutes

Ingredients

Sea bass

  • 1 wild sea bass fillet, weighing 600g, scaled and pin-boned
  • 1 lemon, zested
  • 1 tsp black peppercorns, crushed
  • 1 tbsp of chervil, chopped
  • 1 lime, zested
  • 1 orange, zested
  • 100g of brown sugar
  • 100g of sea salt

Blinis

  • 3 tbsp of ossetra caviar
  • 3 tbsp of crème fraîche
  • 12 sprigs of chervil
  • 12 blinis
  • 1 tbsp of olive oil

Method

1
Combine the salt, sugar, zests, pepper and chervil, mixing well
  • 100g of sea salt
  • 100g of brown sugar
  • 1 orange, zested
  • 1 lime, zested
  • 1 lemon, zested
  • 1 tsp black peppercorns, crushed
  • 1 tbsp of chervil, chopped
2
Using the zest mix, make a thin layer the same shape as the fish on a plastic tray, then place the fillet skin-side up on the salt and pack the remaining salt on top. Cover and refrigerate for 12 hours
  • 1 wild sea bass fillet, scaled and pin-boned
3
Remove as much of the salt mixture from the fish as possible and then rinse very well under cold water. Pat the fish dry and then put skin-side down on a board
4
Remove the skin by sliding a sharp, flexible knife blade between the skin and flesh
5
Slice the fillet crossways as thinly as possible; you need 3-4 slices per blini. Dress with a little olive oil
  • 1 tbsp of olive oil
6
To plate put 3-4 slices of the seabass on each blini, add a little crème fraiche and then finish with the osetra caviar and a little chervil
  • 3 tbsp of crème fraîche
  • 3 tbsp of ossetra caviar
  • 12 sprigs of chervil
  • 12 blinis