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Simple, clean and brilliant are the words I use to describe this hors d' oeuvre. With subtle flavors of the sea in these ingredients, why muck it up by adding more than is absolutely necessary.

Citrus Cured Sea Bass on Blinis with Ossetra Caviar and Crème Fraîche

Serves 4

Total time:  60 minutes, plus 12 hours curing

Ingredients

Sea Bass

1 wild sea bass fillet, weighing 1 1/2 lb, scaled and pin-boned

1 lemon, zested

1 tsp black peppercorns, crushed

1 tbsp of chervil, chopped

1 lime, zested

1 orange, zested

4 oz of brown sugar

4 oz of sea salt

Blinis*

3 oz of plain flour

1 tsp salt

1 pinch of nutmeg, freshly grated

1 egg

1 egg yolk

5  fl oz of milk

1/2 cup of mashed potatoes, warm

1 oz of cream cheese, full fat

clarified butter, or vegetable oil

Blini Assembly

3 tbsp of Ossetra caviar 

(Lumpfish roe  or Salmon caviar will work out beautifully)

3 tbsp of crème fraîche or full fat sour cream

12 sprigs of chervil

1 tbsp of olive oil

Sea Bass Fillet Cure

Combine the salt, sugar, zests, pepper and chervil, mixing well.

Using the zest mix, make a thin layer the same shape as the fish on a lipped cookie sheet lined with plastic wrap, then place the fillet skin-side up on the salt and pack the remaining salt on top. Cover and refrigerate for 12 hours.

Remove as much of the salt mixture from the fish as possible and then rinse very well under cold water. Pat the fish dry and then put skin-side down on a board.

Remove the skin by sliding a sharp, flexible knife blade between the skin and flesh.  Your fish monger where you bought the fish, may be happy to do this for you if you don't have the specialized knife.

Slice the fillet cross ways as thinly as possible; you need 3-4 slices per blini. Plate the slices (you can overlap) and gently drizzle with an extra light olive oil and set aside in the refrigerator covered in plastic wrap until needed. 

Blinis

Place the flour in a bowl with the salt and nutmeg. Stir in the egg and egg yolk, then whisk in the milk until the mix is smooth.

Ensuring the potato is free from lumps, add to a pan or microwave and gently warm through. Fold the warm potato and the cream cheese into the batter to combine, cover and leave to rest in the fridge for a minimum of 30 minutes.

To cook the blinis, add a dash of clarified butter or vegetable oil to a non-stick pan. Place on a medium heat and add a level tablespoon of the batter to the pan for each blini. Cook until golden on the bottom, then carefully turn over and cook to achieve a uniform color all over..

Remove the blinis from the pan and place on kitchen towel to absorb any excess oil. Repeat until all of the batter has been used.

Plating/Presentation

Place 3-4 slices of the sea bass on each blini, add a little crème fraiche and then finish with the osetra caviar and a little chervil for garnish.

*Note. Blinis are the traditional vehicle for this hors d' oeuvre, but you certainly can buy a quality pumpernickel bread,  cut out rounds using a shot glass for example and then using these as your platforms for the crème fraîche and caviar.

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