Sea Bass Crudo in Lemon and Oestra Caviar Marinade
- 1 9-pound wild sea bass (4 kg)
- fleur de sel
- 7 3/4 ounces crème fraiche (220 g)
- 9 ounces osetra caviar (250 g)
- 3-1/2 tablespoons quality olive oil (50 cl)
- olive oil
Step 1: Marinade
Make the lemon and shellfish oil.
Place the lobster claws in a small cast-iron pot. Add the lemon and its leaves. Cover with olive oil. Heat to 175°F (80°C) and allow to infuse for 2 hours. Strain the oil through cheesecloth and set aside.
Make the lemon pulp.
Wash the lemon in a basin of cold water. Coat it with olive oil and bake in a covered dish, in a 250°F (120°C) oven for 45 minutes.
Cut the top off the lemon and extract the pulp.
Remove the seeds and set the pulp aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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