Zerbinati melon with citrus cured sea bream, lime and jalapeño dressing
- Prepare
- 30 mins to 1 hour
- Cook
- no cooking required
- Serve
- Serves 4
This beautiful no-cook dish from Ravinder Bhogal is summer by the seaside on a plate. Zesty, fresh and a little spicy, you’ll be coming back for more!
Ingredients
For the cured fish
- ½ tsp coriander seeds
- ½ teaspoon pink peppercorns
- 2 grapefruits, zest only
- 2 lemons, zest only
- 2 limes, zest only
- 140g/5oz sea salt flakes
- 140g/5oz caster sugar
- 4 sea bream fillets, skinned and deboned
For the lime salt
- 1 heaped tsp pink peppercorns
- 1 lime, zest only
- 1 tbsp sea salt
For the dressing
- 4 jalapeños, finely chopped (deseeded if you don’t like too much heat)
- 4 small garlic cloves
- 1 bunch coriander
- 2½ tbsp olive oil
- 120ml/4fl oz lime juice
To serve
Method
To make the cured fish, toast the coriander seeds and pink peppercorns in a dry frying pan over a medium heat until fragrant. Roughly crush with a pestle and mortar, then add to a bowl with the citrus fruit zest, salt and sugar. Mix well, then pour half the mixture onto a tray with high sides.
Lay the fish fillets on top, then pour over the rest of the cure and pat down so it covers the fillets evenly. Leave to cure in the fridge for 45 minutes.
After 45 minutes, wash the cure off the fish, then pat dry with kitchen paper. Using a sharp knife, finely slice the sea bream away from you at an angle.
To make the lime salt, crush the peppercorns coarsely in a pestle mortar. Transfer to a small bowl and stir in the lime zest and salt.
To make the dressing, put everything in a blender and blend until very smooth – adding a little water if you need.
To serve, put a small pool of dressing on the plate. Place the melon on top and drizzle over more dressing. Top with five slices of sea bream and then spoon on the roe.
Lightly sprinkle over some of the lime salt and finish with slices of jalapeño and shiso cress.
