This elegantly presented recipe for “The Seven Species” (Sea Bream with Bulgur Salad and Tahini), is brought to you by the collaboration of Chef Itzik Barak of the Waldorf Astoria Jerusalem and Chef JJ Johnson of NYC in the Taste of Waldorf. Rich Mediterranean flavors meld together for a divine tasting dish which you can now make at home, including instructions on how to plate it like the masters do.
“The Seven Species” (Sea Bream with Bulgur Salad and Tahini)
Servings
4 Servings
Ingredients
- 4 filet seam bream
- 2 whole eggplants
- 1 sourdough baguette
- 4 thyme leaves
- 1 lemon
- 1 tablespoons fennel seeds
- Pinch of salt for taste
- Pinch of pepper for taste
- 1 cup olive oil
- 1/4 cup bulgur wheat
- 1 pomegranate
- 4 dates
- 1/4 cup pumpkin
- 4 pears
- One piece of ginger
- 2 tablespoons parsley chopped
- 2 tablespoons mint chopped
- 1 teaspoon Yuzu
- 1 lemon
- 1 small red chili fresh
- Pinch of salt to taste
- Pinch of pepper to taste
- 1 cup olive oil
- Water
- 1/4 cup tahini
- 1 lemon juice fresh
- Pinch of salt to taste
- Pinch of pepper to taste
- 1 cup olive oil
- 1 cup ice water
- 1 radish
- 1 yellow zucchini
- 1 carrot
- 1 cucumber
- 1 fennel
- 1 lemon
- Drizzle Yuzu
- Pinch of salt to taste
- Pinch of pepper to taste
- 1 tablespoon olive oil
Instructions
- Fill mixing bowl with room temperature water and soak bulgur wheat for 30 minutes
- Grill eggplant on high flame for 5 minutes on each side until soft and charcoaled . Remove both stems . Peel one eggplant, leave the other with the charred skin . Cut both eggplants into cubes . Put all cubed pieces into one blender . Add 1/2 cup of olive oil and squeeze 2 lemons . Add salt and pepper for taste . Mix in blender on high until smooth
- Strain water from the soaked bulgur wheat and move to a mixing bowl
- Dress pumpkin with thyme leaves, salt, pepper and oil . Sauté pumpkin in medium pan for 3 minutes till golden brown
- In a separate bowl, add 2 tablespoons Yuzu, salt, pepper, olive oil, chili and mix .
- In another bowl, mix bulgur, sautéed pumpkin, dates, pomegranate seeds, pears, parsley, mint, and ginger, then mix well. Add Yuzu dressing from the first bowl to mixture and taste .
- Remove sea bream skin . Cut fish long way and then in half to result in four equally-sized rectangles . Season raw pieces with thyme, salt, pepper and olive oil . Add the eggplant paste to one side of each fish piece , Add one piece of sliced bread to the same side as the eggplant paste . Cut the bread to align with the size of each fish . Add all four pieces to a sauté pan . Cook fish at medium heat for 2 minutes, bottom side first then flip until top side is golden brown
- In a medium size bowl, mix tahini, lemon, salt, pepper, olive oil and ice water.
- Soak the vegetable(s) garnish in lemon, olive oil, Yuzu, salt, and pepper
- Plating : Smear tahini in a line on the bottom of the plate . Place bulgur salad directly on top . Add the four pieces of cooked sea bream, shingled . Roll each vegetable and place throughout the plate, on top of the fish or in the bulgur salad . Garnish with leaves
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