SEA BREAM CRUDO IN GREECE

🌊 Join Chef Laurent Dagenais on a culinary journey like no other as he takes you to the stunning beaches of Greece to create a mesmerizing Fish Crudo experience! 🐟🔪 Immerse yourself in the ultimate seaside cooking adventure, where the waves provide the perfect backdrop to Chef Laurent’s artistry in the kitchen.

🔥 Watch as he skillfully prepares a delectable Fish Crudo, showcasing the freshest catch of the day with a Mediterranean twist. From the vibrant colors to the tantalizing flavors, Chef Laurent brings a cool and sophisticated touch to beachside cooking.

🏖️ Indulge your senses in the sights and sounds of the Greek coast while learning the secrets behind Chef Laurent’s innovative approach to Crudo. From selecting the finest ingredients to mastering the art of presentation, this video is a feast for both the eyes and the palate.

👨‍🍳 Whether you’re a seasoned chef or a passionate food enthusiast, Chef Laurent Dagenais invites you to join him on this epicurean adventure. Subscribe now for a taste of the Mediterranean and elevate your culinary skills in the most breathtaking setting imaginable!

#CookingOnTheBeach #FishCrudo #GreekCuisine #ChefLaurentDagenais #MediterraneanFlavors #SeasideCooking 🌞🍽️

Today on always hungry we’re making a Crudo with a beautiful seab bream on a beach in Greece let’s go so first step I want to get the scales of this fish with a knife you can just kind of like run it down like this and put scales everywhere obviously

On a beach is better CU you don’t get all over your kitchen so yeah just scrape it all and this going to make our filet job way easier see this okay so now all their scales are off next step is to empty the fish take

The guts out but you know what we won’t do this on camera cuz you guys don’t deserve it also it’s not very pretty so I’m just empty this guy rinse it off in the water and then come back for the filet there we go beautiful fish kills

Are off guts are out now ready for for some filet what we’re do is we’ll start here on the top all the way to its head and then we’ll do a little incision here this you just want to follow the spine all the way down and then you want to just lift your

Filet like this always following your natural lines gu want to see inside a little bit that’s the sound you want to he just close to the Bone baby this and now once that’s done you can come here and just follow your bone all the way down there you go and you have one

Beautiful filet like this no waste clean fish I’m happy and then same thing on the other side so we go that’s our uh leftover fish no more meat on there and now you know what we get to give back to the ocean and there’s going to feed a couple

Fish for sure so let’s stroll back in There little L now one more step before we get to the curing we’ll take out some of this uh fat here all the white stuff I just take as less as you can want to waste any of that beautiful meat okay oh that didn’t go well okay and then once you get here there’s

A bunch of Bones and obviously there’s some uh better fish tweezers but I have my little tweezers here so we’ll try to get some out like this can just go with your finger kind of feel it like this So my uh tweezer is not doing the job to take the bones out so what I’ll do is I just kind of like work around it so I’ll do some filet around the bones and we can do some Crudo slices with this I’ll just take the skin off first like this skin off Skinners there we go just let your work just let your knife do the work slide it down and there you go and you get a beautiful fish skin like this no waste you can keep it for a a wallet maybe or for your neck shoes and now what we’ll do

Is work right around the bones which are here I’ll go like This there you go here okay so now all the bones are here you want Little waste whatever it little waste baby okay so now we kind of went around the bone this does a bit more uh waste for sure but you know what sometimes you’re on a beach and you have

To go with what you have so so we’ll do the same with the next filet okay next step we have our filet here fish and we’re going to do a quick cure I we usually do like a mix of uh 50/50 sugar and salt but now we only

Have salt I just go a lighter on the salt just some fine salt on top and what this will do is not only enhance the fish flavor but also it will firm up the the flesh so we’ll have a nicer nicer bite to the fish you can do

This up to like 15 minutes uh in Japan sometimes they’ll do it like between some seaweed uh to get a nice uh flavor in there but just salt is fine and you can do it on both sides like this and once we’re done with the curing we’ll rinse it under fresh water and

We’ll be good to do our slicing and you’ll see a fair amount of moisture coming out of the fish as it cures this should be good there you go okay so now for the Crudo keep it very simple I have a beautiful red onion here I have some

Beautiful prunes a grapefruit parsley so you don’t want to go crazy with the garnish it’ll just do tiny sliced onion like this want to get the core off like this a little more here okay I’ll just do half an onion that’s perfect and then here you can just kind of like cut it

Real real thin so red onions we have we can put these on a little plate for now there we go onions in kind of break them down like this too and then we’ll keep going with our prunes just get it in half like this and we’ll just do some nice little

Slices just like this you want everything to be fairly thin so like there’s no like crazy chunks when you eat your Crudo bites everything should be kind of the same in terms of thickness there you go we have beautiful prune here that should be enough for one plate okay next

Step beautiful grap fruit also the goal here guys it’s a big challenge but the goal is to have zero sand in AR Crudo on a beach not easy but you know what I’m always up for a challenge so for this we’ll just take this the top off like this and do some beautiful

Segment so just peel and go around the flesh I always try to go for one piece take your time but hurry up cuz the sun’s coming down and I can just cut this part off as well and here you go you have a long grapefruit Slinky and you can just kind of

Like suck it and thrash it and now take all the skin the the white the white of the grapefruit like this make it nice you know we’re on a beach but we can make things nice right there’s no rush except for the Bold Guy take that off beautiful now we can do some segments here we’ll just do it all on the plate cuz you know what we’re on a beach not going crazy here okay cool a little more white stuff beautiful little Segments so now all this juice in there you don’t want to waste it so I have this uh plastic container not very eco-friendly but you know what sometimes you’re on a beach and you have to go what you have so just squeeze that in there all that precious grapefruit juice

And oh boy is she juicy you know what I had parsley might use it might not use it but I think we’re good for gar we have a beautiful prunes here grapefruit red onions and we’re good to cut the fish okay so Sal has been cing for 15 minutes I did a

Cold Water Rinse some fresh water Pat him dry we’re good for nice little slices of cre Crudo you don’t want to go too tin cuz then you have no texture so I like to do like a nice little nice little I guess I don’t know half an inch maybe like this so like

This and place your slices like this and you see doing the curing also makes your cutting way easier cuz the flesh the flesh the flesh is not kind of like uh breaking apart it’s staying nice little pieces it’s almost like candied candied seab bream baby that’s beautiful

Guys so now all the hard work is done now it’s plaing time so we’ll take our nice little tweezers cuz you know we’re in a beach with we’re still no animals so just nice little pieces everywhere like this and obviously you can’t see it but there’s

Four of us here only one fish I’ll do a quite loaded plate you know cuz we deserve it we’ve been fishing on all day in the sun we also didn’t have any food except for some nasty cured meat so now we’re have old treat and this is freaking beautiful

Guys this is actually a beautiful Crudo we could have catch a stinky mackerel but now we have a beautiful seab bream and life is good you know life is good this perhaps like this this and then there’s one SP one spot here there you go a nice little slice to

Finish this one’s nice here there you go okay time to garnish now we have our beautiful Crudo here we have some so I said earlier prunes but someone pointed out that it’s not a prune but a plum and uh sorry for all the plum fans out there so yeah

Here some pieces here and when you do a Crudo when you make a Kudo there’s no rule just Place everything if it feels right it feels right if it feels wrong you know just put it somewhere else for me like when it’s like a natural Vibe you know is there t this

Here and also for me the goal with making a Crudo is that every single bite has a bit of everything so for me I like to put 10 garnishes with all over the place so everyone gets the same flavor when they go for a bite this here

Maybe I put one more there and one more in the corner here and that’s it for the beautiful plums actually one more here and now same thing with our beautiful grapefruit also I like to make it kind of like all point and the same direction like this so it’s like natural but also

It’s like you know it’s nice on purpose guys take your time make make it nice make it nice a little more here look at these colors too we have the golden hour hitting right now the sun is beautiful one more here one more there almost out of Sun so I have to hurry

Up this here pretty good and now some onions as well I go with my hands onions all over the Place make sure they’re nicely sliced very thin so it’s not too pungent when you bite into it and over flavor the fish that’s pretty good and now you know we could use some parsley perhaps but you know what we have bit for the green components and it’s

Called the best olive oil in the world baby this one was actually freshy breast 3 days ago it’s very nice and very dark let’s see oh and be generous with the oil there you go oh baby that’s good and now for a little more acidity bit of uh grapefruit

Juice it’s not a saiche guys don’t go crazy that’s perfect and now we finish it up with a bit of beautiful Flor to cell and here we have it guys beautiful seab bream Crudo on a beach in Greece sunset sunset and you know what we don’t even

Have Cutlery cuz we honestly didn’t even think we going catch a fish so now I have these tweezers here and now for my favorite part of every single episode it’s tasting time with tweezers all right I’m going make the perfect bite here little grapefruit oh wow look at this that

Camera that camera this camera that camera good to go oh it’s leaking okay here he Go and here it is guys if you enjoy episode of always hungry please leave a comment like subscribe and we’ll see you on the next episode of always hungry