Levrek marin (marinated sea bass)

PT30M

PT

First published in 2022
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Ingredients

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Ceviche dressing

  • 2 red onions, finely chopped in a food processor
  • 50ml of white balsamic vinegar
  • 2 lemons, zested and juiced
  • 3 limes, zested and juiced
  • 1 makrut lime leaf
  • 2g of Maldon salt
  • 30ml of extra virgin olive oil

Plating

  • 1 sea bass fillet, sashimi grade, deboned and skinned
  • 1 pinch of Maldon salt
  • 45ml of extra virgin olive oil
  • kumquats, thinly sliced
  • 3 sprigs of dill
1

Take the finely chopped red onion and squeeze out all of its juice using a muslin cloth, clean tea towel, or a fine mesh strainer. Once strained, combine the remaining puree and the white balsamic acid

  • 2 red onions, finely chopped in a food processor
  • 50ml of white balsamic vinegar
2

Let the red onion and balsamic mixture sit in the fridge for a minimum of 2 hours, but preferably overnight, until the colour turns a pinkish purple

3

After the colour has changed, add the rest of the ceviche dressing ingredients and mix well to combine

  • 2 lemons, zested and juiced
  • 3 limes, zested and juiced
  • 1 makrut lime leaf
  • 2g of Maldon salt
  • 30ml of extra virgin olive oil
4

Slice the sea bass fillet into pieces about 1/4 inch thick, and arrange the slices on a plate, ensuring that each slice is separate

5

Season the fillets with a pinch of salt, and then cover with the ceviche dressing. Remove the lime leaf

6

To finish, drizzle some olive oil over the dish and garnish with sliced kumquat and the dill sprigs

  • 45ml of extra virgin olive oil
  • kumquats, thinly sliced
  • 3 sprigs of dill
First published in 2022
Share recipe