Daurade Royale, grapefruit and lime

Apricot and almond cream tart
August 21, 2019

Daurade Royale, grapefruit and lime

This little recipe is so easy to prepare. A delicious light dish for summer, the grapefruit and lime complement the sweetness of the bream. Arguably the best tasting bream, Daurade Royale (in a league of its own) has a firm texture and clean taste. Gilthead bream are a warm water fish with a delicate flavour. Sustainably caught in Cornwall during the summer months and the Mediterranean all year round. Buy from your local fishmonger – the fresher the better. Look for bright eyes, red gills and the telltale golden blush over its face.

“A summer recipe from the shore”

And to drink

The delicate flavour of gilthead bream will benefit from a crisp unoaked dry white wine like a zesty Sancerre or a refreshing Pouilly Fumé from the Loire Valley.

Maison Bleue, Bury St Edmunds

Daurade Royale, grapefruit and lime

A delicious light seafood dish: tartar of gilthead Bream with grapefruit and lime.
Serves 4

• 300gr of Gilt Head Bream fillet, skinned and pin boned (ask your fishmonger to do this for you)
• 75gr of pink grapefruit segments
• 10gr of finely chopped shallots
• 10gr of chopped fresh chive
• 1 grated lime zest
• 15gr of mascarpone
• 1 tbsp of premium olive oil
• Salt and freshly ground black pepper


Carefully check the filleted fish for any remaining bones. On a perfectly clean board and using a sharp knife, finely dice the bream. Set aside in the fridge until needed.
Peel and segment the grapefruit, removing all the pith, and finely chop. Add the grated lime zest, olive oil, finely chopped shallots and mascarpone . Carefully combine; cover in cling film and refrigerate.

Thirty minutes before serving, add the gilt head bream to the grapefruit and lime cure. With the use of a small wooden spoon, gently mix all the ingredients together until combined. Season to taste. Finely add the freshly chopped chive and gently mix. Marinate in the fridge for a few minutes.
To serve, place a stainless steel serving ring onto four plates and carefully spoon equal amounts of the tartar mixture into the rings. Press down into the edges to help keep the shape. Gently remove the rings.

Serve with two slices of sour dough bread per person and a salad of lamb lettuce seasoned with balsamic vinegar sprinkled with toasted pine kernels.


Celebrate the seasons at Maison Bleue multi award-winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623

Restaurant Chef of the Year: Craft Guild of Chefs
Restaurant of the Year: EAT Suffolk FADA

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