Raw sea bream salad with zucchini blossoms
Sea bream and zucchini
Ingredients
- 1 scaled, gutted sea bream (about 800 g)
- 1 liter of ice-cold seawater (alternatively, 1 liter of water with 1 tablespoon of salt)
- Salt
- 400 g Zucchini (e.g. Violon)
- 60g diced tomatoes (e.g. Roma)
- 2 tablespoons finely diced white onion
- 1 tbsp chopped green garlic (Asian market)
- 2 tbsp finely chopped arugula
- Juice and grated zest of 1/2 an organic lime
- Cayenne pepper
- 2 tbsp olive oil
- 1 polished small curly endive salad
- 1 finely sliced fennel bulb
- 1 bunch of arugula, cleaned
- 4 cleaned zucchini blossoms
- 4 leaves of plucked red basil
- 1 tbsp picked chervil
- 3 tablespoons olive oil
- 1 tsp fennel seeds
- Fleur de Sel
- 4 tablespoons of olive oil scented with basil
- 2 The Balsamic
Method
- Wash the sea bream and fillet it. Cut the fillets into thin strips. Place them in ice-cold seawater or salt water for 10 minutes, then drain.
- Rub the zucchini with salt and blanch for 30 seconds. Thinly slice the required amount for four 10 cm diameter circles. Trim the bottom edge of each slice so the circle stands upright (see photo). Finely chop the remaining zucchini.
- Mix the sea bream strips with the zucchini and remaining ingredients. Arrange the zucchini slices in rings on 4 plates.
- Mix frisée lettuce, fennel, arugula, zucchini blossoms, red basil, and chervil. Season with olive oil, fennel seeds, and fleur de sel.
- Stir together basil oil, balsamic vinegar and fleur de sel to make a vinaigrette.
- Place the prepared sea bream salad in the center of the zucchini rings. Arrange mixed greens around and on top. Drizzle the vinaigrette separately onto the plate.
Scaled, gutted sea bream (about 800 g)
ice-cold seawater (alternatively, 1 liter of water with 1 tablespoon of salt)
Zucchini (e.g. Violon)
diced tomatoes (e.g. Roma)
Salad and vinaigrette
Sea bream and zucchini
Wash and fillet one sea bream. Cut the fillets into thin strips. Place in ice-cold seawater or salt water for 10 minutes, then drain.
Rub 2 zucchini with salt and blanch for 30 seconds. Thinly slice the required amount for 4 circles, each 10 cm in diameter. Trim the bottom edge of each slice so the circle stands upright (see photo). Finely chop the remaining zucchini.
Mix 3 strips of sea bream with zucchini and the remaining ingredients. Arrange the zucchini slices in rings on 4 plates.
Salad and vinaigrette
2. Mix basil oil, balsamic vinegar and fleur de sel to make a vinaigrette.
