Made in Blu: Grilled Sea Bream and Tomato Caviar with Chef Laurent

Celebrate summer with Made in Blu and delight your friends and family with a tasty and healthy barbecue recipe! This week we take you on a journey to Marseille where Chef Laurent Skora truly enjoys grilling fish on the terrace next to the swimming pool - who wouldn’t? His recipe should definitely inspire you and give you great ideas for your summer soirées and barbecues. You might be surprised how easy and delicious grilled fish is as an alternative to a traditional meat barbeque.

 

Ideally situated on Marseille’s legendary Vieux Port, the Radisson Blu Hotel is like a real life work of French art, while at the same time providing a modern designer décor and first class services. Whether in the rooms or the suites, Provençal style blends seamlessly with African motifies. Not to mention the Mediterranean Sea makes for the most stunning of views. To make the situation and idyllic ambiance perfect, the hotel offers dining services which are the delight of tourists and Marseille residents alike, with an exceptional menu created by Laurent Skora.

 

Laurent Skora, Executive chef at the Radisson Blu Hotel, Marseille Vieux-Port, presents to you an incredible dish in which the sea bream is enhanced by Mediterranean products; entitled “Grilled gilthead sea bream stuffed with pesto and tomato caviar”. The fish is accompanied by lemons, tomato caviar, pesto, and basil. A fantastic mix of flavours sure to please even the fussiest of taste buds.

 

Discover his recipe and advice below and be ready for yet another culinary delight with Made in Blu!

What is ‘Made in Blu’?

 

In honor of Expo 2015, taking place this year in Milan until October 31st, we’ve decided to make you discover the unique culinary “savoir faire” of our hotels through our campaign ‘Made in Blu‘.

 

We’ll be taking you on a whirlwind culinary adventure, featuring video recipes from 10 different Blus from Europe and Africa. Not only that, after you’ve watched the video and saved the recipe, if you book a stay with one of our participating hotels from May 18 – October 31, you’ll receive 15% off all your food and drink (excluding alcohol) during your stay! Only on www.radissonblu.com/madeinblu

 

Did you miss our previous Made in Blu videos and recipes? Watch them here: http://ow.ly/Qszt3

Grilled Sea Bream Stuffed with Pesto and Tomato Caviar

Serves 4 people

 MARSEILLE (10)

Ingredients:

4 sea bream 300 g/400 g

Olive oil

Salt

Pepper

2 lemons

80 g tomatoes in oil

80 g basil and cashew nut pesto

4 basil leaves

 

Olive Oil Sauce

3 tomatoes, peeled and diced

¼ garlic clove, peeled and finely minced

Zest and juice from ½ lime

1 tsp chopped parsley

1 tsp chopped chervil

½ tsp chopped tarragon

2 crushed coriander seeds

80 ml olive oil

Salt

Pepper

30 g crushed and roasted cashew nuts

25 g black olives

 

  1. Ask your fishmonger to gut the sea bream by the gills and to remove these as well.
  2. Remove the bones and the head using a knife.
  3. Season the fillets on the flesh side with salt and pepper.
  4. Make sure the grill is clean before cooking. Preheat the grill so that it is very hot.
  5. Dry the fillets well with a paper towel and use a brush to spread olive oil lightly on both sides.
  6. Then brush the fillets with about 20 g of tomato paste and do the same with the Genovese pesto. Insert one basil leaf and place the fillets one on top of each other.
  7. Add the fish to the grill to create grill marks.
  8. Once the marks appear, lower the heat.
  9. Cover the fish with a dish or close the barbecue cover to finish cooking (Until flesh is opaque or at about 60°C).
  10. If you have a griddle, transfer the fish to a tray or baking dish after the grill marks appear.
  11. Bake at 180°C and cook for around 8 minutes depending on the thickness of the fish fillets (Until flesh is opaque or at about 60°C).

 

 

Olive Oil Sauce

  1. Clean the vegetables and herbs.
  2. Blanch the tomatoes. Slice a cross into the side opposite the stem. Dip them quickly into boiling water, and then cool them in a bowl of ice water.
  3. This technique will make it easier to remove the tomato skin.
  4. Slice the tomatoes into quarters, remove the pulp and then slice them into small cubes.
  5. Finely chop the herbs.
  6. Roast the nuts and crush them. Chop the black olives.
  7. Mix all ingredients and set aside at room temperature.

 

Plating

Set the sea bream on to a plate. Cover with olive oil sauce. This dish can be accompanied by Parmesan rocket risotto and a glass of Provence rosé.

Where Are We Cooking Now?

MARSEILLE (11)

Chef portrait

Laurent Skora

 

Tell us a little about your professional background…

Originally from Saint-Étienne in the Loire region, I attended the Renouveau School in Saint Genest-Lerpt and received my training at Byblos in Saint-Tropez. I would also work there during the summer and school holidays.

Once I had my professional degree, I gained valuable experience at “La Pyramide” in Vienna, under the leadership of Mr. Henriroux, from whom I learned a great deal. Then I worked at the Les Roches hotel in Aiguebelle for Mr. LePrince.

I settled down with my partner in Marseille in 2003. I was hired at the Relais de Passe-temps at the bottom of the Galarban, which was a beloved spot of Marcel Pagnol’s, and then I had the opportunity to join the team at the Radisson Blu Marseille. I started as a line cook and within six months was promoted from sous-chef to Executive Chef.

 

What’s your favourite dish?

There are lots of them, for I’m a real food lover. If I had to pick one, I’d say headless larks, which I discovered once I arrived in Provence.

 

What’s your fondest memory since working as a chef?

A meal organized for 700 people in Lyon for “Relais et Château.” There was one grand starred chef per dish and I was one of 50 cooks. I was 19 at the time and working at La Pyramide in Vienna.

 

Which ingredients do you use the most for your creations?

Garlic, of course! In Provence it would be a shame if it were anything else.

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