white fish crudo with pickled shallot and fennel
Rated 5.0 stars by 1 users
Category
Appetisers
Cuisine
Mediterranean
Author:
Daniel Migliaccio, Studio Amaro
Servings
4
This is a simple but fresh and elegant dish for the summer, and you’ll be able to whip it up in a flash for your next dinner party to impress your friends.
When choosing your fish, speak to your local fishmonger for the best available and look for nice fresh plump fillets, preferably sashimi grade.
Ingredients
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500g sashimi grade white fish fillet such as kingfish, mulloway, bream, gold band snapper
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60g Mount Zero Pink Lake Salt
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90g caster sugar
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¼ tsp fennel seeds, ground
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Zest of ½ a lemon
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1 long green chilli, deseeded and finely diced
- 2 golden shallots, finely diced
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1 tsp Mount Zero Pink Lake Salt
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¼ tsp caster sugar
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5 lemon leaves
- 200ml white balsamic or white wine vinegar
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Fennel fronds or dill, to garnish
-
Mount zero Lemon Pressed Extra Virgin Olive Oil, to finish
Curing Mix
Pickle Mix
Directions
For the Fish
Mix salt, sugar, ground fennel and lemon zest together and liberally spread over the fish for 15 minutes to lightly cure and firm up the fish.
- Rinse off and gently pat dry. Skin the fillet, remove any bloodline and bones and slice fish against the grain into 5mm slices.
For the Pickle Mix
In a small bowl, mix the diced shallot, chilli, salt and sugar and let sit for 15 minutes.
Meanwhile, in a high-speed blender, blend the lemon leaves and white balsamic on high until well blended. Strain into the shallot mix and put aside.
To Serve
Arrange fish onto a serving platter or plate, adding small piles of the shallot pickle mix and juice on top.
Add a pinch of salt, and drizzle Lemon Pressed EVOO liberally all over. Finish with some fresh fennel fronds and serve.
Recipe Note
We use Mount Zero Lemon Pressed EVOO to finish it, but the beauty of this dish is the versatility of the Agrumato oil range from Mount Zero; want to add a bit of kick and colour? The Chilli Pressed EVOO will be your choice.
Looking for more of a zingy tang? The Mandarin and Bergamot will pick it up.
Fancy a little Asian twist? The Lime and Yuzu will be your choice.
Even the Smoked EVOO will add a different depth to the dish. Can’t get your hands on any of the Agrumentos? Their range of EVOO will also suffice.