Ahmet Dede’s Sea Bass Crudo on Gazpacho
Here’s a taste of West Cork kindly shared by Ahmet Dede
Ingredients
Spanking fresh sea bass
For the pickles
Red onion, thinly slcied
Radishes, thinly sliced
Vinegar
Salt and black pepper
A dash sugar
Coriander seeds
For the gazpacho
Fresh tomatoes
Olive oil
Peppers
Tomato water
Sourdough starter
Red onion
Method
Start 24 hours in advance preparing the fish, pickles and gazpacho.
Skin the fillets of fish, remove the bones, sprinkle some sea salt on top, turn the fillet upside down and leave for 8 minutes.
Place in iced water for 3 minutes, then place covered in the fridge for 24 hours to air-dry it.
To serve, thinly slice or dice the sea bass. Put on a plate with some extra virgin olive oil, lemon zest, thinly slice some small tomatoes and arrange on plate, add some pickled red onions and radishes and spoon on the gazpacho and serve.
Make the pickled onions and radishes
This is made as a basic pickle - vinegar, salt and a little bit of sugar, black pepper and coriander seeds.
To make the gazpacho
Fresh tomatoesOlive oilPeppers
Tomato water
Sourdough starter
Red onion
Take some tomatoes, olive oil, peppers, tomato water, sourdough starter, red onion, pepper. Blend together and marinate for 24 hours, then blend it and pass through a sieve. Keep chilled until needed.
To serve, thinly slice or dice the sea bass. Put on a plate with some extra virgin olive oil, lemon zest, thinly slice some small tomatoes and arrange on plate, add some pickled red onions and radishes and spoon on the gazpacho and serve.
