Lean crudo, orange bigarade, pumpkin seeds & smoked tea
30 minutes on the clock for an easy and powerful recipe. That's what Sarah Chougnet-Strudel offers at Regain with her lean crudo, followed by orange bigarade, pumpkin seeds and smoked tea.
serves 4
Preparation time: 20 min
Cooking time: 8 min
- 500 g skinless, boneless lean fillet
- 2 bigarade oranges
- 125 g pumpkin seeds
- 5 g smoked tea
- 10 cl olive oil
- 2 cloves garlic
- grated ginger
- Salt
- Flower of salt
- Purple mustard greens
1 - Salt the lean meat for 5 min, then rinse and leave to dry in the fridge.
2 - Lift the orange segments, then cut into small triangles.
3 - Infused oil: grate two cloves of garlic and the equivalent amount of ginger and sauté in oil, then infuse with smoked tea. After 10 min, strain the oil through a tea strainer.
4 - Pumpkin seed pur&e acute;e: roast pumpkin seeds for 8 min in an oven at 160°C (th. 5-6). Mix with oil and salt to make a purée, and keep a few to decorate the plate.
5 - Presentation : cut the lean meat into fairly thick slices, sashimi-style. Place the pumpkin seed purée on the bottom of a plate, then place the fish slices on top, followed by the orange triangles. Top generously with infused oil, then fleur de sel, a few pumpkin seeds and, finally, mustard greens.
