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 |
Easy
- 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
Method:
- Start by chopping up the cabbage.
- For the marinade: mix together the hazelnut oil and the crushed and roasted hazelnuts.
- Cut the filets of sea bream into little pieces and add to the marinade.
- In a pestle and mortar grind a few peppercorns of Cubeb pepper, add this mixture to the sea bream, and sprinkle with salt.
- 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.