Sea Bass Crudo with Cucumber Mint Granita

Sea Bass Crudo with Cucumber Mint Granita

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Cucumber Mint Granita:

• 1 large English cucumber
• Zest and juice of 2 limes
• 30 g mint leaves
• 1/4 tsp (1.2ml) salt
• 76 fl oz (200 ml) cold water

For the Lemon Foam:

• ½ cup (125ml) coconut cream
• 1/2 cup (125ml) water
• 1 tsp (5ml) salt
• 1 tsp (5ml) cold butter
• 1/2 tsp (2.5ml) soy lecithin
• 2 tbsp (30ml) lemon juice

For the Crudo:

• 1 skin on filet scorpion fish or sea bass
• Urfa spice
• 1 pomegranate
• Micro mint or micro lemon balm
• Chili oil (from Fish Vindaloo, see recipe)
• Olive oil
• Salt to taste
• Ice bowl to plate

Method:

Chop the cucumber into smaller pieces and place in a food processor. Add the water, lime zest and juice, mint, and salt. Process until the mixture is smooth. Pour into a shallow freezer safe dish. Cover and freeze for at least 3 hours.

Place all ingredients for the lemon foam except butter and Lecithin into a pot and warm slightly over low heat. Once warmed, add butter and blend with a hand blender, then add lecithin and blend, tilting the head of the hand blender up to create tiny bubbles.

Once ready to serve, slice fish thin at a 45 degree angle, removing slices from the skin. Massage the fish gently with oil and salt, then plate. Sprinkle with urfa spice and add fresh pomegranate. Drizzle a little chili oil on the fish. Scrape granita with a fork and place onto the fish. Garnish with lemon foam and fresh micro mint.