Thin slices of raw gilthead seabream marinated in a ginger and chili-flavored leche de tigre, served with crisp green asparagus, a touch of royal icing for roundness, and white chocolate shavings for indulgence.
Ingredients
- 200 g gilthead seabream (fillet, skinless)
- 12 pieces green asparagus
- 30 g royal icing (ready-to-use)
- 100 g oyster mushrooms
- 20 g white couverture chocolate
- 2 pieces lime
- 10 g fresh ginger
- 1 piece red chili pepper (fresh, jalapeño or bird's eye type)
- 0.5 pieces red onion
- 1 bunch fresh chives
- to taste fine salt
- 2 tbsp extra-virgin olive oil
Method
- Prepare the asparagus: cut off the woody ends, peel them lightly if necessary, then blanch them for 2 minutes in boiling salted water. Cool them in an ice water bath, drain them, and cut them on a bias into 3 cm pieces.
- Clean the oyster mushrooms and cut them lengthwise into strips. Sauté them in a skillet with a drizzle of olive oil over high heat for 2 minutes, salt lightly, set aside.
- Prepare the leche de tigre: juice the limes (reserve the zest of one lime), grate the ginger, finely chop the red chili pepper (without seeds if mild). Mix the juice, ginger, chili, a pinch of salt, and the royal icing. Whisk to dissolve, let rest for 5 minutes.
- Slice the gilthead seabream fillet into thin slices (sashimi style) and arrange them harmoniously on a cold plate. Use fish appropriately sourced and treated for raw service, and keep it refrigerated.
- Distribute the asparagus and oyster mushroom strips around the fish.
- Pour the leche de tigre evenly over the fish and vegetables.
- Very finely slice the red onion, chop the chives. Sprinkle over the dish.
- Using a fine grater, grate the white chocolate directly over the plate to get fine flakes.
- Decorate with the reserved lime zest and serve immediately.
Nutrition
Per serving
- Energy
- 431.9 kcal
- Protein
- 25.29 g
- Carbohydrate
- 33.95 g
- Fat
- 23.88 g
- Fibre
- 5 g
- Calcium
- 88.38 mg
- Iron
- 0.78 mg
- Magnesium
- 23.36 mg