Redfish Crudo

TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 4 appetizer servings
LEVEL: Easy

ingredients

BAY OIL AND POWDER:
  • 2 cups good quality olive oil
  • 6 fresh bay leaves
  • 1 1/2 tablespoons tapioca maltodextrin
REDFISH CRUDO:
  • One 8-ounce fillet redfish or firm white fish, thinly sliced on a bias
  • 20 boquerone fillets
  • 1 bunch radishes, thinly sliced
  • One 8-ounce container sweet piquante peppers, such as Peppadews, drained and thinly sliced
  • 1 bunch chervil or watercress, cleaned
  • Zest and juice of 1 lemon
recipe tools

Directions

Special equipment: Mandoline; Tapioca maltodextrin

For the bay oil and powder: In a saucepot, heat the olive oil with the bay leaves. Bring to a simmer over low heat and cook for 3 minutes. Remove from the heat and cool. Strain out the leaves and discard.

In a small bowl mix 2 tablespoons of the bay infused oil and add to the tapioca maltodextrin. Stir with a fork to combine.

For the crudo: On each chilled plate, arrange 5 slices of the fish, 5 boquerone fillets, some radishes, peppers and greens in a composed, visually appealing manner. Garnish with some lemon zest, drizzle 1 tablespoon of the bay oil and a dusting of the bay powder. Finish with a drizzle of lemon juice. Serve immediately.

Notes

Tapioca maltodextrin will turn any high-fat liquid into a powder. It is available online and in some specialty retailers.

A mandoline makes thinly slicing the radishes easy.

Oil packed sardines would make an easy substitution for the boquerones, just remove bones first.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.