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Sea bream with Cubeb pepper

Try out this Royal sea bream with Terre Exotique's Cubeb pepper recipe, suggested by Benoît Pasquier the chef of Le Saint-Honoré restaurant in Tours. Cubeb pepper is a grand cru pepper from Indonesia. It releases subtle aromatic notes, a hint of bitter clove and is slightly spicy.

For 4 | Preparation time: 15 minutes |


  • Hazelnut oil
  • 2 filets of royal sea bream
  • ¼ of a white
  • ¼ of a cauliflower
  • ¼ of a red cabbage
  • ¼ of a romanesco cabbage
  • Cubeb pepper
  • Salt


  1. Start by chopping up the cabbage.
  2. For the marinade: mix together the hazelnut oil and the crushed and roasted hazelnuts.
  3. Cut the filets of sea bream into little pieces and add to the marinade.
  4. In a pestle and mortar grind a few peppercorns of Cubeb pepper, add this mixture to the sea bream, and sprinkle with salt.
  5. For the presentation: use pastry cutter to make the shape, placing the chopped cabbage on the plate first then top with the tartar of sea bream.
Decoration tip: Add edible flowers like cosmos, borage starflower or carrot greens to decorate your dish.

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