Cured Bream, Radish, Exmoor Caviar Recipe
This striking cured bream starter from Stuart Ralston is topped with delicate petals of radish and garnished with a light cucumber and apple broth.
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Ingredients
- 25g of jalapeños
- 50g of fresh parsley
- 25g of fresh coriander
- 200ml of pomace oil
- 5 cucumbers
- 5 apples
- 25ml of dashi
- 25ml of simple syrup
- lime, 0.5–1, juiced
- Chardonnay vinegar, to taste
- ice, as needed
- 250g of water
- 125g of cane sugar
- 125g of vinegar
- radishes, thinly sliced
- 120g of gilt head bream fillet, wild, finely diced
- flaky sea salt
- cane sugar
- lime juice, to taste
- lemon oil, to taste
- caviar, at the restaurant they use Exmoor caviar
- alyssum flowers
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