Loup De Mer Recipe
Cured Mediterranean Sea Bass, pink peppercorns, aleppo chili, pomelo supreme, white truffle, cashew.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cured Sea Bass
Method
Preparation
- 1
Curing the Sea Bass
In a bowl, mix the sea salt, brown sugar, pink peppercorns, and Aleppo chili flakes. Rub this mixture generously over the sea bass fillet. Wrap the fillet tightly in plastic wrap and refrigerate for 24-36 hours.
- 2
Preparing the Pomelo
While the fish is curing, segment the pomelo by cutting off the top and bottom. Score the skin and peel away the outer layer. Remove the segments, discarding the membrane.
- 3
Plating the Dish
After curing, rinse the sea bass fillet under cold water and pat dry. Slice the fish thinly. Arrange the slices on a plate, add pomelo segments and sprinkle with chopped cashews. Drizzle white truffle oil over the top.
- 4
Serving
Serve immediately as an appetizer or light main dish.
