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Follow the recipe from the chef Jean-Francois Bruel

Medai ceviche with Persian cucumber, shaved radish, tapioca pearls and dill oil


Medai ceviche :
- 1/2 cup of kosher (rock salt)
- 1/4 cup of sugar
- 2 lemons
- 2 limes
- 2 tsp of toasted, ground caraway seeds
- 2 tsp of Espelette pepper
- 4 oz boneless, skinless filets of Medai (Japanese sea bream)
- juice of 1/2 lemon
- 1 tbs of olive oil
- Salt, pepper
Dill oil :
- Salt
- 2 bunches of fresh dill
- 1/2 cup of warm olive oil
- Glice
Bread chips :
- 1/4 loaf of unsliced white bread, partially frozen
- Olive oil
- 1 tsp of ground caraway seeds
- Salt, ground white pepper
Caraway cream :
- 1/2 cup of heavy cream
- 1 tbs of toasted caraway seeds
- Salt, ground white pepper
For Cucumber both :
- 2 English cucumbers, chopped
- 1/2 stalk celery, chopped
- 3 leaves of fresh mint, chopped
- 2 tablespoons olive oil
- 2 tablespoon white balsamic vinegar
- Tabasco sauce
- Salt and ground white pepper
- Xantana, as needed
Tapioca pearls :
- 2 cups of water
- 2 tbs of tapioca pearls
- Espelette pepper, to taste
- Lemon juice, to taste
- Olive oil, as needed
- Salt, ground white pepper
Garnish :
- 1 Persian cucumber
- 4 red breakfast radishes
- 1 watermelon radish, peeled and finely diced
- 2 sprigs dill, picked
- 1 oz of micro greens

For the ceviche , mix kosher, sugar, zests of both lemons, pepper and caraway seeds. Coat the fish on all sides in the mix. Cover and refrigerate 40 min. Rinse and dry it into small cubes. Cover and chill. Before dressing, season the fish with the remaining ingredients.

For the oil, put the dill in boiling water during 1 min and put directly after in cold water. Blend it with olive oil and pass it. Add the glice (6.5 oz / 100 oz of oil) and bring to a boil. Then put it in a bowl over ice water. Stir until thickened.

Trim the crust from the bread to make 4 squares and slice it into 6 thin leaves. Put them on an oiled parchment paper, season and add the caraway. Cover with another oiled parchment paper and put another baking sheet. Cook it 10 min.

Bring the cream and the caraway to simmer and then remove from the heat. Steep at room temperature 30 min. Pass it, chill it and season. Whip before dressing.

Blend the cucumber, the celery, the mint, the olive oil and the vinegar. Pass it, season and add a little bit of tabasco sauce. Mix with xantana (0,35 oz / 100 oz of sauce).

Cook the tapioca into boiling water during 20 min. Drain and season with the rest of the ingredients.

For the garnish, peel the cucumber and place it into a sous-vide bag. Then cut it into small dices. Thinly slice 2 radishes and julienne one. Brush the dill oil into frozen soup bowl. Divide Medai Ceviche on bottom and garnish with some sliced breakfast radishes and diced watermelon radishes, diced compressed cucumber, and tapioca pearls. Top each serving with bread chip and place spoonful of Caraway Cream on top. Garnish each bowl with dill and micro greens.

Starter for 4 persons
Preparation time : 3 h
Difficulty : Advanced
Required Material :
Recette Medai ceviche with Persian cucumber, shaved radish, tapioca pearls and dill oil