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This sea bream carpaccio highlights the delicate flavors of fresh fish paired with a vibrant citrus mix, thinly sliced cucumber, and a fragrant herb vinaigrette. The sashimi-style sea bream is served on its cleaned carcass, creating a visually striking presentation. The kumquat confit adds a subtle sweetness, while the citrus brunoise and vinaigrette bring a refreshing tang. Every bite is a balance of textures and bright Mediterranean flavors.
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Fillet the sea bream and keep the carcass. Trim the fillets, remove any pin bones, and slice them finely into sashimi-style strips. Keep chilled.
Slice the kumquats into thin rounds and remove seeds.
Confit the kumquats in olive oil at 80°C (176°F) for 7 to 8 minutes. Let cool in the oil.
Peel the citrus fruits à vif, then cut the segments into small brunoise.
Thinly slice the cucumber as evenly as possible.
Mix all the ingredients for the vinaigrette and season to taste.
Place the fish slices back onto the cleaned carcass.
Spoon over the citrus brunoise, kumquat confit, and cucumber.
Drizzle with the herb vinaigrette.
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Use the freshest sea bream you can find for the best flavor and texture.
To peel citrus fruits à vif, use a sharp knife to remove the peel and pith, exposing the flesh.
Chill the fish slices thoroughly before serving to maintain their freshness.
If citrus caviar is unavailable, you can skip it or substitute with finely chopped citrus zest.
Can I use a different type of fish?
Yes, you can substitute sea bream with other sashimi-grade fish like sea bass or snapper.
What is citrus caviar?
Citrus caviar refers to the small, pearl-like vesicles found in finger limes. They add a burst of citrus flavor and a unique texture.
How do I confit kumquats?
Slice the kumquats into thin rounds, remove seeds, and cook them in olive oil at 80°C (176°F) for 7 to 8 minutes. Let them cool in the oil.
Can I make this dish ahead of time?
You can prepare the components in advance, but assemble the dish just before serving to maintain freshness.
What does peeling citrus fruits à vif mean?
It means removing the peel and pith completely to expose the flesh, which is then cut into segments.
