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Sea Bream Crudo

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Joanne Cooke, Level 1
Joanne Cooke
Love sushi? Then you should try Italian crudo, a raw fish antipasto, appetizer or salad. Chef Joanne Cooke show you how to make crudo in this Grokker Premium video, and in her signature style presents a colorful plate of sea bream, pink grapefruit, spinach and olive oil.

Cooking Recipe

Servings: 4
Marinade Time: 1 hour
Prep Time: 5 minutes
Ready In: 1 hour & 5 minutes

1.25-1.5 lb (800g) fillet of sea bass or sea bream
Juice of 2 pink grapefruit
8 tbsp extra virgin olive oil
2 pink grapefruits, cut in segments
Salt and pepper to taste
Handful salad leaves

1. With a sharp fish knife cut very thin slices of sea bass from the fillet. Place a sheet of grease proof paper over the slices and gently flatten them. Put aside.

2. In a bowl, mix the grapefruit juice, some olive oil, salt and pepper, then whisk together. Gradually add the rest of the olive oil and continue to whisk until the sauce thickens. Pour the sauce over the fish and leave for 1 hour.

3. Arrange the slices of fish and serve with the grapefruit segments and salad leaves. This can be served as an antipasto of crudo or a primo piatto.

Sea Bream Crudo


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