- I made this as a in-between dish for the private-dinner at the Grove House in London a Dinner / Art Salon by Hans & Fritz Contemporary.
I love making Chevice especially since there is no real rule for it… its more of a concept than a recipe. The most important thing is to get fresh fish, so my general rule is that the chemise is always based around the freshest fish available, what ever that is. Here I used Seabass. The day before the event I soaked roughly cut ginger, one halved and crushed garlic clove and fresh coriander in lime juice from about six limes. The coriander leaves will turn a really ugly grey green so before I start I disregard the coriander, ginger and garlic.
I sliced veery thinly fresh young garlic and put the slices into ice-water which takes away the harshness of the taste.
I filleted the seabags, you might want to ask your fish-monger to do it if you don’t feel compfortable with it. and then cut off thin slices kind of like you would cut cured salmon, always scraping a bit more off the skin.
I cut sugar-peas and mango into small bits.
In the meantime I slightly sautéed the wild asparagus in salted butter, making sure the butter stayed yellow, you just want the asparagus to get slightly soft not fry it.
Then I added more fresh coriander to the lime juice, which by the way is called Tigers Milk, and mixed it in a blender until the coriander turned the juice green. The mix the fish, peas mango together with the lime juice and let sit for ca. 6 min quickly plate by adding the prepared garlic slices on top and the wild asparagus on the side and serve. Ideally the chemise is not eaten later than 10 min after the lime juice was added, so the fish does not overcook. You would be surprised how fast fish cooks in lime juice.
I guess I should do a shopping list, this served 12 as an intermediated course I would think you could feed 4 if it’s the only dish for the meal.
1 medium size Sea-bass
1 garlic clove
1 fresh young garlic stem
2 bunchgesl of fresh coriander
2 bunches of wild asparagus