Chef of the A Casaluna restaurant near the Palais-Royal, Jean Costantini invites us into his world through his first book, published by Ducasse Édition. A journey back to Corsica, his homeland, told through seasonal recipes where citrus fruits bring brightness to the plate — even in winter. This sea bream crudo is the perfect example: an iodized, ultra-fresh and delicately tangy dish, ideal for a light, detox-friendly January.
INGREDIENTS TO SHOP
Serves 4
Preparation: make the day before
Cooking time: —
450 g citron juice
4 bunches of basil
10 g olive oil
2 whole sea breams
3 g salted preserved citron
METHOD
The day before, blend half of the basil with olive oil and 150 g of citron juice until smooth. Refrigerate the sauce.
Blend the remaining basil with the remaining 300 g of citron juice. Freeze for 24 hours. The next day, process in a Pacojet®, then keep the granita frozen.
Fillet the sea breams, remove the bones and skin, and keep chilled.
When ready to serve, slice the sea bream fillets thinly and arrange them in a circular pattern around the plate. Pour the sauce in the center, then add the salted preserved citron over the raw fish.
Finish with a generous spoonful of granita, placed between the fish and the sauce. The saltiness of the dish comes entirely from the preserved citron.
Discover also a comforting Parmigiano Reggiano soup and marinated sardines that bring summer back.
