Recipe from Webbes Restaurants – Black Bream Ceviche with Orange and Lime Dressing, Guacamole
Bream Carpaccio – Serves 4
• 2 bream fillets
• Orange Dressing
Marinade
• 100ml orange and lime juice
• 4 tablespoons light soy sauce
• freshly ground black pepper
• 1⁄2 clove garlic, grated
Mix these ingredients together and split in half
Dressing
• Half of the above marinade liquid
• 6 tablespoons grape seed oil
• Pinch xanthum gum
Add the xanthum gum to the liquid, whisk and add a little oil at a time to emulsify. Push through a fine sieve once made
• Chopped chives
• Coriander
• Orange Flesh
Cut wafer-thin slices of Bream on the diagonal. Arrange a layer of the fish over a large shallow dish, then spoon over a little of the marinade – spreading it to evenly coat the fish. Continue slicing and layering, finishing with a layer of marinade. Cover with cling film, directly over the fish, and chill for at least 1hour.
To serve, arrange the bream pieces on a plate, drizzle dressing, garnish with chopped chives, orange flesh and coriander. Diced Chilli
Guacamole
• 1 Chilli finely chopped
• Coriander leaves chopped
• 2 finely chopped tomatoes flesh only
• Pinch salt
• 1 finely chopped shallot
• 25ml lime juice
• 2 ripe avocados diced
Method
Combine all the ingredients, press into and circular ring finish with crème fraiche on the top.
Recipes Supplied courtesy of Paul Webbe, Webbes Cookery School
Upcoming events
Game Cooking 6th November 2017 • Canapes & Tasters 13th November 2017.
Chanterelle Forage 26th November 2017 • Festive Cooking 5th December 2017
Pre Christmas Menu’s now available at all venues. Please check website for further details
17 Tower St, Rye, East Sussex TN31 7AT
Book today phone 01797 222226 or 01797 222210
www.webbesrestaurants.co.uk
