Melon with citrus cured sea bream recipe
Zerbinati melon with citrus cured sea bream, lime and jalapeño dressing This beautiful no-cook dish from Ravinder Bhogal is summer by the seaside on a plate. Zesty, fresh and a little spicy, you’ll be coming back for more! ½ tsp coriander seeds½ teaspoon pink peppercorns2 grapefruits, zest only2 lemons, zest only2 limes, zest only140g/5oz sea salt flakes140g/5oz caster sugar4 sea bream fillets, skinned and deboned ½ tsp coriander seeds ½ teaspoon pink peppercorns 2 grapefruits, zest only 2 lemons, zest only 2 limes, zest only 140g/5oz sea salt flakes 140g/5oz caster sugar 4 sea bream fillets, skinned and deboned 1 heaped tsp pink peppercorns1 lime, zest only1 tbsp sea salt 1 heaped tsp pink peppercorns 1 lime, zest only 1 tbsp sea salt 4 jalapeños, finely chopped (deseeded if you don’t like too much heat)4 small garlic cloves1 bunch coriander2½ tbsp olive oil120ml/4fl oz lime juice 4 jalapeños, finely chopped (deseeded if you don’t like too much heat) 4 small garlic cloves 1 bunch coriander 2½ tbsp olive oil 120ml/4fl oz lime juice 1 Zerbinati or cantaloupe melon, sliced into wedges & cut into pieces on the rind1 tbsp trout/salmon roe, to garnishjalapeño slices, to garnish1 tbsp shiso cress, to garnish 1 Zerbinati or cantaloupe melon, sliced into wedges & cut into pieces on the rind 1 tbsp trout/salmon roe, to garnish jalapeño slices, to garnish 1 tbsp shiso cress, to garnish Method To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides.Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes.After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle.To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt.To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress. To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides. To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides. Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes. Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes. After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle. After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle. To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt. To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt. To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress. Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress.