Sea Bream Crudo

Uni, Horseradish Cream, Green Apple Ice

Chefs Maxou Boonthanakit and Lijo George of Camphor | Los Angeles

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Adapted by StarChefs | March 2024

INGREDIENTS

Green Apple Ice:
600 grams green apple juice
8 grams thyme
50 grams granulated sugar
100 grams cucumber skin

Horseradish Cream:
1.8 kilograms heavy cream
250 grams grated horseradish 
70 grams Tabasco hot sauce
150 grams shirodashi

Cured Sea Bream:
150 grams kosher salt
100 grams brown sugar
2 grams crushed fennel seed
2 grams crushed coriander seed
1 orange, zested
1 lemon, zested
2 grams chopped thyme
2 grams chopped rosemary
Sea bream fillet

To Assemble and Serve:
Yield: 1 serving
Shirodashi
Lemon oil
Chopped shallot
Chopped tarragon
Chopped parsley
5 tongues uni

METHOD

For the Green Apple Ice:
In a Vitamix blender, purée all ingredients until smooth. Transfer to an airtight container and let sit overnight at room temperature. The next day, strain mixture into an airtight container. Freeze.

For the Spicy Cream:
In a mixing bowl, whisk to combine all ingredients. Cover and refrigerate overnight. The next day, strain mixture and whisk until fluffy. Set aside. 

For the Cured Sea Bream:
In a mixing bowl, combine salt, sugar, fennel, coriander, zests, and herbs. On a work surface, generously coat each side of sea bream with herb mixture. Transfer to a shallow baking dish and refrigerate for 15 minutes. Rinse off cure in cold water and pat fish dry. Set aside.

To Assemble and Serve:
On a work surface, slice Cured Sea Bream into bite-sized pieces. Transfer fish to a mixing bowl. Season with shirodashi, lemon oil, shallot, tarragon, and parsley. Place seasoned fish in the bottom of a chilled serving glass. Top with uni followed by a generous dollop Spicy Cream. Cover with shaved Green Apple Ice.

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