Sea bass crudo with confit vegetable escabèche

Sea bass crudo with confit vegetable escabèche

Thinly cut sea bass carpaccio with peppers and onions makes for a great appetiser

Last updated:
Cuisine:Italian
Cook time:20m
Prep time:10m
Servings:1

Ingredients

100 gms seabass fillet

3 tbsp vegetables escabeche

2 ½ tbsp fresh lime juice

Salt to taste

Black pepper to taste

2 tbsp olive oil 

Piment De Espelette powder to garnish (optional)

Coriander shoots to garnish

For the vegetable Escabèche

1 celery stick

1 fennel stalk  

1 small yellow capsicum

1 red yellow capsicum

1 shallot

1 rosemary stick

3 tbsp olive oil

3 tbsp apple cider vinegar

3 tbsp white balsamic vinegar

2 garlic cloves

Method

1. Slice the seabass diagonally using a sharp knife, into 1/16-inch-thick slices, and place it on a serving plate, sitting on a dash of olive oil

2. Season with salt and pepper

3. Add the fresh lime juice

4. Dress the seabass in vegetable escabèche.

5. Place on top, three very thinly sliced garlic from the escabèche.

6. Add piment de spellet and coriander shoots as a garnish.

Making the vegetable escabèche

1. Chop in small brunoises (guillotined then diced) the vegetables, celery, fennel, yellow capsicum, red capsicum and shallots.

2. In a cooking pot add the chopped vegetables, the garlic cloves, and the rosemary.

3. Mix the white balsamic, the apple cider vinegar, the olive oil and then add to the vegetables.

4. Cook the mix until the acidity of the vinegar is gone and the vegetables are soft and completely cooked.

5. Remove the rosemary and cool the mixture down.

6. Slice the cooked garlic cloves and reserve for the plating.

Chef Sebastian Layton
Chef Sebastian Layton
Chef Sebastian Layton
He is the Head Chef at Ergo Dubai.

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