English
French
Time : 120 min
Difficulty : Medium
Ceviche of seabreams with yuzu
A fine recipe, perfect with our champagne Légende vintage 2000 ! A source of delights…
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Ingredients
For 6 person
- 3 Dorade fillets
- Olive oil
- salt, yuzu, pepper
- Chives, dill
- 30 g sea Arrugon eggs
- 1/2 Citrus
- 1 germs tray (Shiso)
- Marinade :
Yuzu, salt, pepper - Julienne :
1 carrot
1 Beet
1 Cebette - 1 dl Liquid cream
Preparation
Slice the fillets of seabream in carpaccio and place it in a marinade of yuzu , salt and pepper.
Peel the vegetables and cut them into a thin julienne.
Finaly chisel the chive and dill.
Whip the cream with sea urchin tongues, add citrus, salt and pepper.
Arrange the seabream carpaccio in rosette, add the julienne flavored with olive oil and soya sauce.
Place the cream preparation on the center of the rosette with sea arrugon eggs and finish the dish with germs.
