RECIPE: HARDALLI LEVREK (SEA BASS SASHIMI) FROM RÜYA

Craving something fresh with a bit of flair? Chef Colin Clague of Rüya shares his recipe for Levrek, a fresh and flavourful dish composed of sea bass sashimi with mustard and apple.

THE RECIPE

800gr Sea bass fillet, best quality
40gr Dijon Mustard (Percheron)
16gr Apple Vinegar
4gr Soy Sauce
30gr Apple Juice
Maldon Sea salt to taste
80gr Yoghurt
30gr Olive oil
8gr Honey

GARNISH

Walnut pommery mustard (Percheron)
Za’atar
Dill
Baby rocket leaves
Herb Oil
Lemon Dressing
Red Radish, thinly sliced
Assorted Cresses
Simit Crisps
Shaved Walnuts

DIRECTIONS

  1. Thinly slice the seabass, keep ice chilled. Arrange on the plate and keep a few portions in the freezer. The fish should be ice cold.
  2. Whisk the mustard with the apple vinegar, oil, yoghurt, honey and soy sauce, add seasoning to taste, keep chilled over ice water.
  3. Drizzle the mustard dressing over the plate and drizzle around the lemon dressing and the dill oil.
  4. Arrange the walnut pommery mustard in piles around the plate.