BBQ ESCABECHE-STYLE FILLET OF SEA BREAM
Portions : 4 - Preparation : 5 minutes - Marinade : 12 hours - Cooking time : 5 minutes
Ingredients
- 4 sea bream fillets, skin on
- 30 ml (2 tablespoons) Mycryo cocoa butter
- 125 ml (1/2 cup) olive oil
- 60 ml (4 tbsp.) white balsamic vinegar
- 1/4 lemon, juice
- 1 lemon, zest
- 1 shallot, chopped
- 2 garlic cloves, 1 chopped and 1 whole
- 30 ml (2 tbsp.) dill, chopped
- 5 ml (1 tsp.) fresh or dried tarragon
- 1 pinch Espelette pepper
- 4 slices farmhouse bread
- 1 tomato
- salt and pepper to taste
Preparation
- Preheat the BBQ to maximum.
- Coat fish fillets with Mycryo butter.
- On the grill, cook the sea bream fillets, skin side down, for 2 minutes.
- Place the fish fillets in a dish and spread over the olive oil, vinegar, lemon juice and zest, shallot, chopped garlic and dill. Sprinkle with tarragon, Espelette pepper, salt and pepper.
- Cover with cling film and marinate in the fridge for 12 hours.
- Then, using a fork, remove the fish flesh from the skin. Discard the fillet skin.
- On the BBQ, toast the bread slices for 1 minute on each side.
- Rub the bread slices with the garlic clove and crush the tomato on top.
- Just before serving, spread the fish flesh on each slice of bread.
