Emma Barbeque Bream Crudo Recipe by Craig Nelson, Head Chef at Ox and Finch
Ingredients
500ml rapeseed oil
Splash of soy sauce
Splash of mirin
100g salt
2 fillets of sea bream
For the dressing
50ml dashi vinegar (Tosazu)
50ml fresh orange juice
80ml olive oil
Method
Place the rapeseed oil into a container along with a splash of mirin and soy sauce, then pop inside your freezer.
Dissolve the salt into 1 litre of warm water then chill in your fridge.
Once cool, place the fillets of sea bream into your water/brine solution for 10 minutes.
Remove the bream from the brine and pat dry, then place in the fridge uncovered for 30 minutes.
Light your barbecue or grill, and barbecue the bream until the skin is crispy but the fish is still raw.
As soon as the skin is crispy, place the bream fillets into your freezer oil for 20 minutes.
Whilst you wait for the bream to cool, make your dressing, by mixing together the dashi vinegar, orange juice and olive oil.
Take your bream out of the oil and gently pat dry, the cold oil prevents the skin from going soft.
Place the bream skin side down on your chopping board and slice thinly top to bottom.
Place the bream on a plate and pour the dressing on each side of the fillet.
Barbeque Bream Crudo Recipe by Craig Nelson, Head Chef at Ox and Finch
Ingredients
- 500 ml rapeseed oil
- Splash of soy sauce
- Splash of mirin
- 100 g salt
- 2 fillets of sea bream
- For the dressing
- 50 ml dashi vinegar Tosazu
- 50 ml fresh orange juice
- 80 ml olive oil
Instructions
- Place the rapeseed oil into a container along with a splash of mirin and soy sauce, then pop inside your freezer.
- Dissolve the salt into 1 litre of warm water then chill in your fridge.
- Once cool, place the fillets of sea bream into your water/brine solution for 10 minutes.
- Remove the bream from the brine and pat dry, then place in the fridge uncovered for 30 minutes.
- Light your barbecue or grill, and barbecue the bream until the skin is crispy but the fish is still raw.
- As soon as the skin is crispy, place the bream fillets into your freezer oil for 20 minutes.
- Whilst you wait for the bream to cool, make your dressing, by mixing together the dashi vinegar, orange juice and olive oil.
- Take your bream out of the oil and gently pat dry, the cold oil prevents the skin from going soft.
- Place the bream skin side down on your chopping board and slice thinly top to bottom.
- Place the bream on a plate and pour the dressing on each side of the fillet.
