RECIPE : SEA BREAM IN PETALS, CHICKPEAS WITH SPICES

A STARTER AS A LIGHT TRANSITION BETWEEN WINTER & SPRING!

recipe from Grégory Balland, Chef of Cazaudehore

For 4 people • Preparation & Cooking : 120 min • Difficulty : Easy

2 sea bream
200g chickpeas
1l of chicken broth
20cl of whipping cream
2cl of beet juice
1 ts of Kikkoman
1 ts of balsamic vinegar
1 ts of peanut oil
1 chiogga beetroot
20 leaves of seasonal purple herbs
5 sprigs of chives
Cumin
Paprika
Ginger
Sesame oil
4-spice blend
Salt

ts = tablespoon

• Chick pea purée
  Dip the chickpeas 8h then cook in their juice and chicken broth for at least an hour.
  Drain, mix and strain.
  Add 10cl of cream, a teaspoon of sesame oil and a pinch of the following spices: cumin, paprika, ginger.
  Keep in the fridge
• Sea bream petals
  Scrape sea bream fillets with a tablespoon and form petals.
  Keep in the fridge
• Beet cream
  Whisk 10cl of cream.
  Add beet juice & 4 spice mixture
• Vinaigrette
  Mix the balsamic vinegar, the peanut oil & the Kikkoman sauce.
• Dressage
  Using a cookie cutter, form a circle of chickpea puree in the bottom of the plate.
  Season the sea bream petals with the vinaigrette and arrange on the chickpea puree.
  With the help of a bag, place a few dots of beetroot between the sea bream chips.
  Complete your decoration with purple herbs, chives and raw julienne chiogga beetroot.

We would be more than pleased if you would like to share the result of your work with us on social medias (#Cazaudehore; @Cazaudehore; @RestoCazau) or by mail to gaetan@cazaudehore.fr !