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Cured sea bream with fennel salad, chorizo oil and mustard seeds

A fresh summer starter from the guys at Ember Yard

Serves: 6

Cooking time: Prep 1.5hr Cook 10mins

Difficulty: Easy

Ingredients

  • 4 small fillets of sea bream, pin boned and skin scored
  • 70g sea salt
  • 30g caster sugar
  • Fennel seeds, toasted and crushed in a pestle and mortar
  • 1 spicy chorizo sausages, skinned and chopped
  • 1 tsp toasted yellow mustard seeds
  • Small hand full of fennel fronds or dill
  • 1 small head of fennel, very finely sliced
  • 40ml extra virgin olive oil
  • 20ml muscatel vinegar
  • Lemon juice
  • Sea salt and pepper for seasoning

A beautiful, light tapa with citrus notes and a spicy kick of the smokey chorizo oil. The mustard seeds add a nice textural contrast.You could replace the sea bream for sea bass if you like.

Method

Mix together the salt, sugar and fennel seeds in a bowl.  Place the bream fillets in a plastic container and pour over the salt mix. Make sure they are completely covered and surrounded. Place the container in the fridge for 1½ hours. After this time wash the fish with cold water for a few minutes and then pat dry. Leave to rest in the fridge for an hour or so to finish curing.

Place the chorizo in a pan and cook over a low heat for 10 minutes to cook and release the paprika infused oil into the pan. Strain off the oil and use the cooked chorizo for another dish.

Toss the shaved fennel with the mustard seeds, seasoning, some lemon juice and the vinegar.

Remove the bream from the fridge and with a very sharp knife slice the flesh into thin, long strips-as if for carving smoked salmon.

Divide the bream between plates. Season and then spoon over some of the dressing from the salad and rub over evenly with your finger to glaze them.

Toss the fennel fronds through the fennel and top each bream plate with the fennel salad.

Spoon over some of the chorizo oil and serve.

Ingredients

  • 4 small fillets of sea bream, pin boned and skin scored
  • 70g sea salt
  • 30g caster sugar
  • Fennel seeds, toasted and crushed in a pestle and mortar
  • 1 spicy chorizo sausages, skinned and chopped
  • 1 tsp toasted yellow mustard seeds
  • Small hand full of fennel fronds or dill
  • 1 small head of fennel, very finely sliced
  • 40ml extra virgin olive oil
  • 20ml muscatel vinegar
  • Lemon juice
  • Sea salt and pepper for seasoning