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Award-winning chef-patron Pascal Canevet, of Maison Bleue in Bury St Edmunds, shares a light delicious fish recipe


By Pascal Canevet


A shore thing

This little recipe is so easy to prepare. A delicious light dish for summer, the grapefruit and lime complement the sweetness of the bream. Arguably the best tasting bream, Daurade Royale (in a league of its own) has a firm texture and clean taste.

Gilthead bream are a warm water fish with a delicate flavour. Sustainably caught in Cornwall during the summer months and the Mediterranean all year round. Buy from your local fishmonger – the fresher the better. Look for bright eyes, red gills and the telltale golden blush over its face.

"A summer recipe from the shore"

Daurade Royale, grapefruit and lime(15890133)
Daurade Royale, grapefruit and lime(15890133)

DAURADE ROYALE, GRAPEFRUIT AND LIME

A delicious light seafood dish: tartar of gilthead bream with grapefruit and lime.

Serves 4

300g of gilthead bream fillet, skinned and pin boned (ask your fishmonger to do this for you)

75g of pink grapefruit segments

10g of finely chopped shallots

10g of chopped fresh chive

1 grated lime zest

15g of mascarpone

1 tbsp of premium olive oil

Salt and freshly ground black pepper

Carefully check the filleted fish for any remaining bones. On a perfectly clean board and using a sharp knife, finely dice the bream. Set aside in the fridge until needed.

Peel and segment the grapefruit, removing all the pith, and finely chop. Add the grated lime zest, olive oil, finely-chopped shallots and mascarpone. Carefully combine; cover in cling film and refrigerate.

Thirty minutes before serving, add the gilt head bream to the grapefruit and lime cure. With the use of a small wooden spoon, gently mix all the ingredients together until combined. Season to taste.

Finely add the freshly-chopped chive and gently mix. Marinate in the fridge for a few minutes.

To serve, place a stainless steel serving ring onto four plates and carefully spoon equal amounts of the tartar mixture into the rings. Press down into the edges to help keep the shape. Gently remove the rings.

Serve with two slices of sourdough bread per person and a salad of lambs lettuce seasoned with balsamic vinegar sprinkled with toasted pine kernels.

Enjoy.

WINE PAIRING:

The delicate flavour of gilthead bream will benefit from a crisp unoaked dry white wine like a zesty Sancerre or a refreshing Pouilly Fumé from the Loire Valley.

Pascal Canevet is chef chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menu.

Churchgate Street, Bury St Edmunds.

maisonbleue.co.uk/01284 760623.



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