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

Sea Bream & Yuzu

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.