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Ponthier - Sea bream carpaccio with passion fruit

Sea bream carpaccio with passion fruit

Roberto Carcangiu
Chef and director of study at Congusto Gourmet Institute
Serves 4
Filleted sea bream without skin
Olive oil 1
Sea water
PONTHIER passion fruit purée
INGREDIUM Agar (3g/liter)
Olive oil 2
Basil leaves
Sunflower oil
INGREDIUM Xantan
Rosemary
340g
80g
2000g
100g
0,24g
20g
8g
800g
1g
2g
Mix together the INGREDIUM xanthan and the PONTHIER passion fruit purée. Mix the half of the olive oil 1 with the basil leaves at 2°C. Heat up the INGREDIUM agar and the other half of olive oil at 90°C and add it to the previous mix. Filter and syringe into sunflower oil at 3°C in a glass to obtain spheres. Make the sea bream marinade, in carpaccio in sea water and rosemary during 10 minutes in the fridge. Remove the sea bream from the marinade, add the olive oil 2 and serve with ground rosemary and passion fruit spheres.