Seafood and Shellfish
Citrus Cured Sea Bass Crudo with Herb Oil
This elegant sea bass crudo utilizes a quick dry-cure technique to firm the flesh and infuse it with bright citrus aromatics. Served with crisp shaved fennel and a vibrant, cold-pressed chive oil, it is a masterclass in balancing acidity, fat, and texture.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
- Per serving
- 240 kcal
Method
Preparation of the Citrus Cure. In a small mixing bowl, combine the sea salt, caster sugar, and the freshly grated citrus zests. Rub the zests into the salt-sugar mixture to release the essential oils.
Curing the Sea Bass. Lay the sea bass fillets in a shallow tray. Cover completely with the cure mixture, ensuring the fish is evenly coated on all sides. Cover with cling film and refrigerate at 4°C for exactly 45 minutes. Do not exceed this time or the fish will become overly firm and salty.
Washing and Drying. Remove the fish from the cure. Rinse thoroughly under a gentle stream of cold running water to remove all salt and sugar. Pat bone-dry with paper towels. The flesh should now feel firm to the touch.
Preparing the Herb Oil and Garnish. Blanch the chives in boiling water for 10 seconds, then immediately shock in an ice bath to set the chlorophyll. Squeeze the chives dry and blend on high speed with the olive oil for 2 minutes. Strain through a fine-mesh chinois or coffee filter for clarity. Shave the fennel bulb paper-thin using a mandolin and place in ice water to curl.
Slicing and Presentation. Using a long, sharp slicing knife (Yanagiba), slice the sea bass against the grain into 5mm thick slices. Arrange the slices in a circular pattern on chilled plates. Garnish with blood orange segments (supremes), the drained fennel, and dots of the chive oil. Finish with a touch of Maldon salt if desired.
Notes
Always use 'sushi-grade' or 'sashimi-grade' fish to ensure safety and texture.
If you want to simplify, you can skip blanching the chives and just blend them raw with oil, though you will lose the vibrant electric-green color and the oil will oxidize faster.
Use a mandolin for the fennel; hand-slicing rarely achieves the necessary translucence for this dish.
Drying the fish after rinsing is the most important step for a clean, non-greasy mouthfeel.
