Name: Hilton Athen's Galaxy Restaurant's Sea Bream Carpaccio by Exec. Chef Athanasiou
Yield: 4
Cuisine: Mediterranean/Greek
Ingredients: Ingredients (for 4 portions:); • 1 sea bream of 600g (net weight: approximately 80-90g per portion or 22 ounces); • 1 grapefruit; • 1 lime; • 1 orange; • 1 radish in thin slices; • 1 green apple julienne; • 1 lemon; • 200 ml vegetable broth or approx. 7 ounces; • 50 ml soy sauce or approx.1.69 ounces; • ¼ bunch chopped chives; • 1 chopped chili pepper; • 1 tea spoon roasted white sesame; • 4 table spoons olive oil; • Fleur de sel and ground pepper; Ingredients for the vegetables broth:; • 1 diced carrot; • 1 quarter-sliced onion; • 1 thin sliced twig of celery; • 1/2 thin sliced leek; • 1 quarter-sliced tomato; • 100g white mushrooms cut in half or just over a cup (96 grams to a cup of sliced mushrooms); • 2 twigs of thyme; • 2 laurel leaves; • 1 tea spoon coriander seeds; • 2 pieces of star anise; • 1/5 bunch of parsley; • Olive oil; • 50ml white wine or 1.69 ounces; • 2 teabags of green tea

Description

Hilton Athen’s has a star in the kitchen whose way with fish is stellar. Meet Executive Chef Kostas Athanasiou and make his delicate Sea Bream Carpaccio from Galaxy Restaurant .

Ingredients

Ingredients (for 4 portions:)
• 1 sea bream of 600g (net weight: approximately 80-90g per portion or 22 ounces)
• 1 grapefruit
• 1 lime
• 1 orange
• 1 radish in thin slices
• 1 green apple julienne
• 1 lemon
• 200 ml vegetable broth or approx. 7 ounces
• 50 ml soy sauce or approx.1.69 ounces
• ¼ bunch chopped chives
• 1 chopped chili pepper
• 1 tea spoon roasted white sesame
• 4 table spoons olive oil
• Fleur de sel and ground pepper
Ingredients for the vegetables broth:
• 1 diced carrot
• 1 quarter-sliced onion
• 1 thin sliced twig of celery
• 1/2 thin sliced leek
• 1 quarter-sliced tomato
• 100g white mushrooms cut in half or just over a cup (96 grams to a cup of sliced mushrooms)
• 2 twigs of thyme
• 2 laurel leaves
• 1 tea spoon coriander seeds
• 2 pieces of star anise
• 1/5 bunch of parsley
• Olive oil
• 50ml white wine or 1.69 ounces
• 2 teabags of green tea

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Instructions

Preparation method:
For sea bream carpaccio:
Remove the scales and guts from the sea bream, rinse well and wipe with kitchen towel.
Remove the fish bones with a knife and a fish tweezer and cut the fillets.
Remove the skin and cut the fish in thin slices at a slight angle.
Place the fish slices in a deep plate.
For the lemon powder:
Put lemon shavings in a pan with grease-proof kitchen paper.
Lemon must dry out for 4-5 hours in the oven in a 122 degree Fahrenheit without fan.
Lemon should retain its color.
For vegetable broth:
Put all ingredients in a pot with water and boil for 30 minutes.
Strain and add soy sauce.
For garnishing:
Cut the lime, the orange and the grapefruit in thin slices and place them on the fish.
Add the sesame, the chili pepper, the radish and the green apple.
Garnish with the chopped chives and add the fleur de sel and ground pepper on top.
Serve with some flavored broth (poured on via the side of plate), and a few drops of olive oil.

Category: Appetizer
Cuisine: Mediterranean/Greek