Couch’s Bream / Red Porgy

BIN: Pagrus pagrus
Fr: Pagre
GER: Gemeine Meerbrasse
IT: Pagro
ESP: Pargo
CRO-SRB: Pagar
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Ingredients (for 2):

Fish carpaccio:
2 x 200g red porgy / sea-bream fillets

Vinaigrette:
50ml olive oil
25ml lime juice
1 passion fruit
1 minced shallot
Grated ginger
Chopped coriander
Chopped chives
1/2 diced green apple
1 diced champagne mango
Pink peppercorns
Lime zeste
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Recipe:

1. Prep and fillet the fish as shown in this reel (cut fish into fillets). Reserve the fish skin and fish bones for decoration.

2. Carpaccio: Cure the fish fillets for 30 minutes in cold water with 10% salt content. Rinse off salt, pat bone dry and cut into sashimi like slices. Arrange the slices over parchment paper, cover with another layer of paper and pound carefully until you reach the desired thickness.

3. Crispy fish skin chicharrones: scrape off all the meat and dry in the oven at 80C for 2-3 hours. Fry fish skin chips at 180C for about 1 minute.

4. Vinaigrette: combine olive oil, lime juice, passion fruit, shallot, ginger and herbs.

5. Plating: spread some vinaigrette evenly on a plate and place the fish carpaccio on top. Brush with the remaining marinade and sprinkle with apple, mango, pink peppercorns, lime zest and fleur de sel. Serve with baby salad and the crispy fish chicharrones. Enjoy!