Sea bream ceviche

Name: Sea bream ceviche (Parsley oil and samphire)
Yield: Makes 4
Ingredients: Olive oil; 70 ml yuzu juice; 5 samphire; 100 ml vegetable nage; 2 g kosher salt; 5 baby basil leaves; 5 smoked almonds; 300 g parsley leaves; 25 ml water; 1 L frozen vegetable oil; 3.75 g agar; 35 ml stock syrup; 300 ml extra virgin olive oil; 180 ml Minus 8 vinegar; 1 fillet sea bream; Maldon salt

Parsley oil and samphire

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Yuzu liquor

100 ml vegetable nage
70 ml yuzu juice
2

Method

Yuzu liquor

Mix together before serving.

Minus 8 ‘caviar’

Boil all ingredients (bar the oil) for 3 mins and combine with a hand blender until smooth. Sieve and cool down to 50 C. Place in a piping bag and make a small cut to release droplets. Drizzle the droplets into the frozen oil, they will solidify l