Try out this Royal sea bream with Terre Exotique's Cubeb pepper recipe, suggested by Benoît Pasquier the chef of Le Saint-Honoré restaurant in Tours. Cubeb pepper is a grand cru pepper from Indonesia. It releases subtle aromatic notes, a hint of bitter clove and is slightly spicy.

For 4 | Preparation time: 15 minutes |

Easy

 

• Hazelnut oil
• 2 filets of royal sea bream
• ¼ of a white
• ¼ of a cauliflower
• ¼ of a red cabbage
• ¼ of a romanesco cabbage
• Cubeb pepper
• Salt

Method:

1. Start by chopping up the cabbage.
2. For the marinade: mix together the hazelnut oil and the crushed and roasted hazelnuts.
3. Cut the filets of sea bream into little pieces and add to the marinade.
4. In a pestle and mortar grind a few peppercorns of Cubeb pepper, add this mixture to the sea bream, and sprinkle with salt.
5. For the presentation: use pastry cutter to make the shape, placing the chopped cabbage on the plate first then top with the tartar of sea bream.

Decoration tip: Add edible flowers like cosmos, borage starflower or carrot greens to decorate your dish.