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.
Ingredients
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½ lb dorade fillet, skinned (can be substituted with sea bass, tuna, salmon, fluke, mackerel, or any other fish in season)
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Black sesame seeds
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Toasted coriander seeds, crushed with a mortar and pestle
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3 cherries, pitted and cut into small wedges
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2 tsp ponzu
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4 tsp high-quality olive oil
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Basil, small leaves
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10 pea shoots
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Lemon
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Finishing salt, fleur de sel or maldon, to taste
Steps
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Thinly slice the fish against the grain and fan it out on a plate in a single layer.
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Sprinkle black sesame seeds, crushed coriander seeds, and salt evenly on the fish.
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Scatter cherry wedges around the dish.
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Season with olive oil, ponzu, and a squeeze of lemon.
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Garnish with basil and pea shoots.
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