Yellowtail Kingfish Crudo

Hiramasa, Blood Orange, Yuzu Koshu, Radish

Chef Chip Roman of Blackfish


Ingredients:

2 oz. Hiramasa (Yellowtail), sushi grade

1ea.  Blood Orange, segmented

1 oz. Daikon radish, cut into 1” batonnet

1 ea. Red radish, shaved thin

3 ea. Lemons, zested and juiced

1 ea. Egg Yolk

½ C. Granulated Sugar

½ Lime, zested and juiced

1 t. Jalapeno, brunoise

Yuzu Koshu, to taste

Fine Sea Salt, to taste

Espelette Pepper, to taste

Micro Cilantro, as needed

Micro Red-veined Sorrel, as needed

Method:


Combine egg yolk, sugar, lemon juice, lemon zest in a bowl over a double boiler. Cook stirring often until mixture reaches a nappe consistency.  Remove bowl from double boiler and set in ice stirring to cool.  Pass the syrup through a fine mesh strainer.  Add lime juice, lime zest, yuzu koshu, jalapeno, and salt to taste.

Slice Hiramasa sashimi style, season with salt and espelette pepper, and arrange as desired on a plate.  Brush or drizzle the citrus syrup over the fish.  Dress the daikon, red radish, and blood orange segments with lime juice, salt and pepper.  Arrange the garnish over the fish.  Finish with some micro cilantro and a few pieces of micro red-veined sorrel.

 

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