Express Sea Bream Gravlax with Gin and French Coriander Honey
Réalisée par En Cuisine Ma Poule for Les Compagnons du Miel®
- 👥 pour 2 people
- ⏱ temps de préparation : 1h
- 🔥 temps de cuisson : 2h
- ★ difficulté : 2/3
Ingrédients
The secret for a natural fish curing: the brine mix.
For the cure and the fish:
1 nice sea bream fillet (approx. 300g)
250g coarse sea salt (from Camargue)
1 generous tbsp French Coriander Honey
1 tbsp lime zest
5g fragrant peppercorns (such as Sichuan)
1 tbsp Gin
For the sauce:
2 tbsp thick heavy cream
2 tsp French Coriander Honey
2 tsp cider vinegar
1 tsp olive oil
1 tbsp fresh dill, chopped
1 pinch of cumin and Espelette pepper
Salt and black pepper
LA RECETTE
1. Prepare the cure by mixing together 250g coarse sea salt, 1 generous tbsp French Coriander Honey, 1 tbsp lime zest, 5g crushed Sichuan peppercorns, and 1 tbsp Gin.
2. Fully coat the sea bream fillet with this mixture. Cover and refrigerate for about 2 hours to cure.
3. Meanwhile, prepare the slightly sweet cream sauce: whisk together 2 tbsp heavy cream, 2 tsp French Coriander Honey, 2 tsp cider vinegar, 1 tsp olive oil, 1 tbsp chopped fresh dill, a pinch of cumin, a pinch of Espelette pepper, salt, and pepper.
4. Once cured, remove the fish from the salt mixture, rinse thoroughly under cold water, and pat dry with paper towels.
5. Slice the sea bream thinly. Serve accompanied by the cream sauce and a fresh seasonal salad (radishes, carrot ribbons, etc.).
Astuce :
Garnish with microgreens, edible flowers, or fresh capers for an impressive finish!
