Carpaccio of pageot with apple elixir, mizuna with bottarga from Mohamed Cheikh

Europe 1 12:28 p.m., March 11, 2023

Ingredients

• 540 g pageot fillets

• 35g olive oil

• 50g lemon juice

• 24 g bottarga

• The zest of 1 lemon

• coriander sprouts

• Red shiso sprouts

• A pinch of Espelette pepper

• A pinch of fleur de sel

• Pinch of pepper

• 250g mizuna cabbage

• 2 Pink Lady apples

• 60 g of lump eggs

For the lemon sauce:

• 90 g Greek yoghurt

• Zest and juice of ½ lemon

• Zest and juice of ½ lime

For the apple sauce:

• 10 g lemon juice

• 55g sesame oil

For dressing:

• apple sticks

Cut the pageot fillets into thin slices, cutting in the vertical direction of the fibres.

Distribute the slices directly on the plates.

Reserve the plates in the refrigerator.

Carefully wash the mizuna, wring it out and reserve it in a large salad bowl.

Cut the apples into sticks.

Prepare the lemon sauce: using a whisk, mix the Greek yoghurt with the lemon and lime zest.

Also incorporate their juice.

Prepare the apple sauce: whisk together the lemon juice and sesame oil.

Season the carpaccios with a drizzle of olive oil, lemon juice, fleur de sel, pepper and Espelette pepper. 

Season the mizuna with the lemon sauce then the apple sauce, add the lumpfish eggs and the apple sticks (reserve a few for decoration).

To mix together.

On the fish, spread the mizuna.

On top, the apple sticks, grate the bottarga on the dish then finish by adding lemon zest and sprouts.