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barbeque bream crudo ox and finch

Barbeque Bream Crudo Recipe by Craig Nelson, Head Chef at Ox and Finch

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Ingredients
  

  • 500 ml rapeseed oil
  • Splash of soy sauce
  • Splash of mirin
  • 100 g salt
  • 2 fillets of sea bream
  • For the dressing
  • 50 ml dashi vinegar Tosazu
  • 50 ml fresh orange juice
  • 80 ml olive oil

Instructions
 

  • Place the rapeseed oil into a container along with a splash of mirin and soy sauce, then pop inside your freezer.
  • Dissolve the salt into 1 litre of warm water then chill in your fridge.
  • Once cool, place the fillets of sea bream into your water/brine solution for 10 minutes.
  • Remove the bream from the brine and pat dry, then place in the fridge uncovered for 30 minutes.
  • Light your barbecue or grill, and barbecue the bream until the skin is crispy but the fish is still raw.
  • As soon as the skin is crispy, place the bream fillets into your freezer oil for 20 minutes.
  • Whilst you wait for the bream to cool, make your dressing, by mixing together the dashi vinegar, orange juice and olive oil.
  • Take your bream out of the oil and gently pat dry, the cold oil prevents the skin from going soft.
  • Place the bream skin side down on your chopping board and slice thinly top to bottom.
  • Place the bream on a plate and pour the dressing on each side of the fillet.
Keyword bbq, bream, Crudo, fish, grilled sandwich