How to Make a Summer Dorade Crudo

The goal of our recipe series is to showcase dishes normally made in restaurants but simplified so that any home cook can easily tackle them. With 2 chefs on the team, we’re just as serious about our food as our wines. We’ve worked at Michelin starred restaurants around France and some notable restaurants in NY & LA.

Buy local. Buy fresh. Improvise with what’s available to you. 

Here is a umami rich dish to make in under 20 minutes that adds a “wow” factor to any dinner.

BONDLE Recipe by Duyen Ha


  • ½ lb dorade fillet, skinned (can be substituted with sea bass, tuna, salmon, fluke, mackerel, or any other fish in season)

  • Black sesame seeds

  • Toasted coriander seeds, crushed with a mortar and pestle

  • 3 cherries, pitted and cut into small wedges

  • 2 tsp ponzu

  • 4 tsp high-quality olive oil

  • Basil, small leaves

  • 10 pea shoots

  • Lemon

  • Finishing salt, fleur de sel or maldon, to taste


  1. Thinly slice the fish against the grain and fan it out on a plate in a single layer.

  2. Sprinkle black sesame seeds, crushed coriander seeds, and salt evenly on the fish.

  3. Scatter cherry wedges around the dish.

  4. Season with olive oil, ponzu, and a squeeze of lemon.

  5. Garnish with basil and pea shoots.

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