Monthly Archives: April 2016

Recipe – tai snapper crudo

serving size – four (as an appetizer)

ingredients

8 oz boneless, skinless fillet of tai snapper (freshest available – ask your fishmonger to fillet, bone, and skin your fish for you)

2 tbsp calabrian chili condiment

1 cup assorted spring herbs and shoots (organic, if possible)

1/4 orange zest

1/4  lemon zest
3 tbsp orange vinegar*

pinch of maldon salt

pinch of fennel pollen

1 orange, segmented

 

calabrian chili condiment
2 tbsp very finely chopped red chili

1/2 cup high quality olive oil

 

*orange vinegar

3.5 oz white wine vinegar

8.5 oz orange juice

 

methodology

orange vinegar

1) reduce orange juice by half in a small sauce pot over medium heat.

2) cool to room temperature.

3) add white wine vinegar.

4) refrigerate overnight.

5) use next day. (can be reserved in fridge for up to 4 days.)

 

calabrian chili condiment

1) remove seeds from chilies, chop finely, season with salt and allow to soften for 30 minutes.

2) mix with olive oil, and reserve in a small airtight container.

 

to assemble crudo

1) with a very sharp knife, slice fish across the grain approximately 1/8” thick.

2) arrange fish in a single layer on a large chilled plate.

3) season fish generously with flaked maldon salt and a couple of small pinches of fennel pollen.

4) with a small spoon, thoroughly stir the red chili vinaigrette, and spoon liberally over the fish.

5) if not serving right away, wait to apply orange vinegar until just before serving.

6) rasp citrus zest over entire plate, ensuring each slice has at a little of each zest.

7) scatter orange segments over entire plate.

8) taste a small piece of fish, and adjust seasoning accordingly.

9) garnish liberally with herbs and shoots, serve very cold.