Levrek marin (marinated sea bass)
This simple, marinated sea bass recipe from Chef Esra Muslu is inspired by ceviche, a dish of raw seafood lightly cured in citrus juice. It is garnished with slivers of kumquats, sprigs of dill, and plenty of olive oil.
- Cooking:
- Serves: 2 persons
Ingredients
- 2red onions, finely chopped in a food processor
- 50ml of white balsamic vinegar
- 2lemons, zested and juiced
- 3limes, zested and juiced
- 1makrut lime leaf
- 2g ofMaldon salt
- 30ml of extra virgin olive oil
- 1sea bass fillet, sashimi grade, deboned and skinned
- 1pinch ofMaldon salt
- 45ml of extra virgin olive oil
- kumquats, thinly sliced
- 3sprigs of dill
Instructions
Step 1
Take the finely chopped red onion and squeeze out all of its juice using a muslin cloth, clean tea towel, or a fine mesh strainer. Once strained, combine the remaining puree and the white balsamic acidStep 2
Let the red onion and balsamic mixture sit in the fridge for a minimum of 2 hours, but preferably overnight, until the colour turns a pinkish purpleStep 3
After the colour has changed, add the rest of the ceviche dressing ingredients and mix well to combineStep 4
Slice the sea bass fillet into pieces about 1/4 inch thick, and arrange the slices on a plate, ensuring that each slice is separateStep 5
Season the fillets with a pinch of salt, and then cover with the ceviche dressing. Remove the lime leafStep 6
To finish, drizzle some olive oil over the dish and garnish with sliced kumquat and the dill sprigs