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