A delightful dish of sea bass served on blinis, topped with crème fraîche, ossetra caviar, and chervil.
Sea Bass Blinis
This recipe is a creative take on the classic blinis, featuring sea bass as the star ingredient. It was created by Robert Thompson, a chef known for his characterful and classically skilled cooking.
Ingredients
Sea bass
- 1 wild sea bass fillet, weighing 600g, scaled and pin-boned
- 1 lemon, zested
- 1 tsp black peppercorns, crushed
- 1 tbsp of chervil, chopped
- 1 lime, zested
- 1 orange, zested
- 100g of brown sugar
- 100g of sea salt
Blinis
- 3 tbsp of ossetra caviar
- 3 tbsp of crème fraîche
- 12 sprigs of chervil
- 12 blinis
- 1 tbsp of olive oil
Directions
- Combine the salt, sugar, zests, pepper and chervil, mixing well.
- Using the zest mix, make a thin layer the same shape as the fish on a plastic tray, then place the fillet skin-side up on the salt and pack the remaining salt on top. Cover and refrigerate for 12 hours.
- Remove as much of the salt mixture from the fish as possible and then rinse very well under cold water. Pat the fish dry and then put skin-side down on a board.
- Remove the skin by sliding a sharp, flexible knife blade between the skin and flesh.
- Slice the fillet crossways as thinly as possible; you need 3-4 slices per blini. Dress with a little olive oil.
- To plate put 3-4 slices of the seabass on each blini, add a little crème fraiche and then finish with the osetra caviar and a little chervil.
- Remember to remove as much of the salt mixture from the fish as possible before rinsing to ensure the perfect balance of flavors.