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Sea Bream Sashimi with Blood Orange, Kaffir Lime & Brown Butter

Sashimi, Citrus Fish Dressing, Fine Dining Crudo, Kosher Gourmet

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Sea Bream Sashimi with Blood Orange, Kaffir Lime & Brown Butter

Sashimi, Citrus Fish Dressing, Fine Dining Crudo, Kosher Gourmet

PREP time 10 min
Cook Time 3 min
TOTAL time 13 min
Yield 2 Appetizer Portions
Difficulty Easy Gourmet

Ingredients

  • Fresh Raw Fish: 200g sushi-grade Mediterranean Sea Bream (Daurade/Denis) fillet, skinless & sliced thinly into sashimi.

  • Citrus Kaffir Dressing: 1 tbsp extra virgin olive oil, juice of 1 fresh blood orange, pinch of salt, ½ tsp Urfa pepper (smoky Turkish chili), 2 dried/fresh kaffir lime leaves (crushed or infused).

  • Warm Brown Butter: 30g butter (salted or unsalted with a pinch of sea salt).

  • Plating & Garnish: Suprêmes (peeled segments) of 1 blood orange, 1 fresh green chili (thinly sliced), sea salt flakes.

Method

  1. 01

    Prepare Citrus Dressing: In a bowl, mix 1 tbsp olive oil, blood orange juice, salt, Urfa pepper, and finely crushed kaffir lime leaves until emulsified.
  2. 02

    Make Brown Butter (Beurre Noisette): In a small pan over medium heat, melt the butter with a pinch of salt. Cook continuously for 2–3 minutes until foaming subsides and
    butter turns a rich golden-brown color with a warm nutty aroma. Remove from heat immediately.
  3. 03

    Plate Base & Fish: Drizzle a spoonful of warm brown butter onto the serving plate. Artfully arrange the fresh sea bream sashimi slices over the brown butter.
  4. 04

    Garnish & Dress: Top the sashimi slices with fresh blood orange segments (suprêmes) and thin slices of green chili.
  5. 05

    Finish & Serve: Pour the citrus kaffir lime dressing generously over the raw fish and serve immediately.

Step by step

Clear process images displayed in the same order as the method.

In a bowl, mix 1 tbsp olive oil, blood orange juice, salt, Urfa pepper, and finely crushed kaffir lime leaves until emulsified. 1
Prepare Citrus Dressing:

In a bowl, mix 1 tbsp olive oil, blood orange juice, salt, Urfa pepper, and finely crushed kaffir lime leaves until emulsified.

In a small pan over medium heat, melt the butter with a pinch of salt. Cook continuously for 2–3 minutes until foaming subsides and butter turns a rich golden-brown color with a warm nutty aroma. Remove from heat immediately. 2
Make Brown Butter (Beurre Noisette):

In a small pan over medium heat, melt the butter with a pinch of salt. Cook continuously for 2–3 minutes until foaming subsides and butter turns a rich golden-brown color with a warm nutty aroma. Remove from heat immediately.

Drizzle a spoonful of warm brown butter onto the serving plate. Artfully arrange the fresh sea bream sashimi slices over the brown butter. 3
Plate Base & Fish:

Drizzle a spoonful of warm brown butter onto the serving plate. Artfully arrange the fresh sea bream sashimi slices over the brown butter.

Top the sashimi slices with fresh blood orange segments (suprêmes) and thin slices of green chili. 4
Garnish & Dress:

Top the sashimi slices with fresh blood orange segments (suprêmes) and thin slices of green chili.

Pour the citrus kaffir lime dressing generously over the raw fish and serve immediately. 5
Finish & Serve:

Pour the citrus kaffir lime dressing generously over the raw fish and serve immediately.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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