Gravlax marinated sea bream, carrot juice vinaigrette, coriander and passion

Ingredients

For Gravlax marinated sea bream

• 1 royal sea bream from 1 to 1.5 kg
• 100 g of fine salt
• 10 g sugar
• 10 g Timut berries

For carrots puree

• 400 g of carrots
• 40 g olive oil

For the carrot and passion fruit vinaigrette

• 200 g carrot juice
• 100 g olive oil
• 50 g lemon juice
• 1 passion fruit

For coriander oil

• 100 g of sunflower oil
• 50 g coriander leaves

For the finish

• The grains of 2 caviar lemons

Preparation

1. Prepare the sea bream: get the nets up by your fishmonger, remove the edges from the fish with tweezers and remove the skin. Separate the small and large nets. Mix salt, sugar and crushed Timut berries

2. To mortar. Marinate the small nets for 20 min and the large nets for 40 min in this mixture. Rinse and dry in a cloth.

3. Prepare the carrot puree: peel and finely cut the carrots. Sweat them in olive oil, adding a little water. Mix.

4. Prepare the carrot and passion fruit vinaigrette: reduce the carrot juice to get 100 g. Mix the reduced carrot juice, olive oil, lemon juice and passion fruit flesh. Salt and go to the fine Chinese.

5. Prepare the coriander oil: Mix the coriander leaves with the oil at 70 ° C, then filter through a cloth.

6. In a hollow plate, arrange the chopped sea bream inside a circle. Place lemon caviar grains and carrot puree dots on fish. Decard, pour the vinaigrette around the sea bream and peel it with coriander oil.