Citrus-cured sea bass on blinis with ossetra caviar and crème fraîche
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Ossetra caviar is one of the most prized caviars in the world - 'ossetra' is simply the Russian term for sturgeon. You should be able to buy it from any decent deli. Once you've found it, this exciting sea bass blinis recipe from Robert Thompson should be your first creative challenge.
First published in 2015
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Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
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
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