Cured Gilt Head Bream, Red Prawn Ceviche and Smoked Cod’s Roe
Serves 6 people for a main course
Three Sea Bream, filleted and pin boned, skin off
150g sea salt
A handful of coriander seeds
12 red prawns- peeled, de-veined and sliced in half lengthways
25ml extra virgin olive oil
For the Cod’s roe dip
100g smoked cod’s roe
50g white bread, crusts removed
125ml rapeseed oil
2 cloves minced garlic
A few radishes
A few kumquats
50ml white wine vinegar
25 ml good quality chilli sauce (we make our own at the grounds, but something like Cholula would work nicely)
25ml extra virgin olive oil
This is a fantastic dish for the hot weather, utilising some lovely summer ingredients. It works well as either a starter or main course.
Everything in the dish is raw or cured, so it also avoids having to turn on the oven- a welcome relief for some!
Start at a good fishmonger. As the dish involves raw and cured fish it is important to start with an excellent quality product. Ask for three Sea Bream, cleaned, filleted and pin boned, with the skin removed. We use red prawns at the shooting grounds, which are lovely and sweet, but good tiger prawns would also work well. Ask for the prawns peeled and de veined. They can be sliced later at home.
When back in the kitchen the first job is to cure the bream. Blitz together the sea salt, coriander seeds and the zest from the two limes in a food processor. It should smell lovely and fragrant. Juice the two limes and set this aside for the ceviche later. Pack the sea bream cure onto the fillets, on a plate or tray and cling film tightly. Place in the fridge for 30 minutes.
For the kumquats, bring the vinegar and sugar to the boil. Slice the kumquats thinly and drop them into the hot solution. Allow to cool at room temperature.
Now to make the cod’s roe dip. Place the cod’s roe (with the external membrane removed), lemon juice, water, minced garlic, bread and a pinch of salt into a food processor. Blitz well until smooth and slowly add in the rapeseed oil until the dip is thick. Adjust the seasoning with salt and pepper as necessary and set to one side in a piping bag or squeezy bottle.
Wash the cure off the bream fillets and dry on a clean tea towel. Leave them at room temperature for a while before serving.
Cut the prawns in half along the length and put into a bowl with the lime juice, and a pinch of salt. Stir well and leave for about 15 minutes before adding the extra virgin olive oil.
Dice some cucumber and slice up some radishes to be used for garnish.
To make the dressing for the dish, mix the chilli sauce with the extra olive oil and add a splash of the vinegar and sugar solution form the kumquats. Taste and adjust seasoning as necessary.
Slice the sea bream thinly and arrange on chilled plates. Add the prawns (which should now be a slightly milky colour from the reaction with the acidic lime juice) make a few dots around with the cod’s roe dip and then arrange some of the radish, cucumber dice and kumquats. Finish with some of the dressing and enjoy!