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Hilton Athen's Galaxy Restaurant's Sea Bream Carpaccio by Exec. Chef Athanasiou

Executive Chef Kostas Athanasiou
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 .
Course Appetizer
Cuisine Mediterranean/Greek
Servings 4

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

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.