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Sea bream carpaccio, radish pickles, fish roe 

Written by FDM

Homemade. This is the watchword of chef Mourad Mahfoud who conscientiously makes sure to preserve healthy and tasty cuisine at the Sofitel Casablanca Tour Blanche. In the spotlight, local and sea products, freshness and lots of flavors.

Ingredients (for 10 people)

– 1 kg of sea bream fillets

– 0.1 l of olive oil

– 0.2 kg of radishes

– 0.3 l of vinegar

– 0.3 l of water

– 2 pinches of salt

– 0.1 kg of sugar

– 12 black pepper seeds

– Espelette pepper

– 1 can of fish eggs (Salmon, Lumpfish or Tobiko)

– Lemon juice

Preparation

1. Remove the skin and de-bone the fillets.

2. Cut very finely into medallions with a knife and set on a plate. Keep cool.

3. Boil together the water, vinegar, salt, sugar and pepper seeds.

4. Remove from heat and immerse in the radishes, let it cool.

5. Season the carpaccio with salt, Espelette pepper, a dash of lemon juice, a few drops of olive oil. Arrange radish pickles and fish roe

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