Sea Bream & Yuzu
Cook Time 45 minutes
Servings 4
Ingredients
For the crumb
80g Japanese panko breadcrumbs
1 tbsp parmesan
75g butter, unsalted
1 orange, zest
1 tbsp chives, finely chopped
For the yuzu gel
50g caster sugar
125g yuzu juice
1 tsp agar agar
50ml water
2 whole Sea Bream
1 ½ tbsp caster sugar
1 tbsp salt
½ orange
8 pak choi, medium leaves
200ml Yuzu gel
4 tbsp chive oil
80g butter
25g unsalted butter
80g crumb mix
Method
For the yuzu gel, make a simple stock syrup by combining the water and sugar and bringing it to the boil. Add the Agar Agar while constantly whisking. Whisk for 2 minutes then add 500ml of the yuzu juice while whisking
Pour onto a tray and leave it in the fridge to set for about 20 minutes. Bring it out of the freezer and blitz until smooth.
For the crumb, soften the butter in a medium heat pan. Add breadcrumbs and cook off gently until golden brown. Allow to cool. Once cooled fold through the orange zest, chives and parmesan.
For the main, fillet the sea bream. Using a mix of 60g caster sugar and 40g salt flakes to cure the bream for 8 minutes. Add half the cure to the plate, place the fillets on top and then top with the remaining cure. Once cured, wash off and pat dry. Place onto a medium heat pan with butter and a drop of olive oil. Fish should be cooked 70% on the skin side, flip over and baste with butter and oil and remove from the pan. Place pak choi cut in half in a hot pan and cook in the reading butter until caramelized on one side.
To serve, add a couple of dollops of yuzu gel to a plate with some chive oil, place the fish skin side up with the cooked pak choi and a couple of tablespoons of the crumb mix.