white fish crudo with pickled shallot and fennel
Daniel Migliaccio, Studio Amaro
4
Mediterranean
Appetisers
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
500g sashimi grade white fish fillet such as kingfish, mulloway, bream, gold band snapper
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60g Mount Zero Pink Lake Salt
90g caster sugar
¼ tsp fennel seeds, ground
Zest of ½ a lemon
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1 long green chilli, deseeded and finely diced
- 2 golden shallots, finely diced
1 tsp Mount Zero Pink Lake Salt
¼ tsp caster sugar
5 lemon leaves
- 200ml white balsamic or white wine vinegar
Fennel fronds or dill, to garnish
Mount zero Lemon Pressed Extra Virgin Olive Oil, to finish
Directions
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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 (if skin is still on), remove any bloodline and slice fish against the grain into 5mm slices.
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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.
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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.