Crudo with Salmon Eggs and Fennel Flowers
This recipe inspired a dish I enjoyed in a restaurant overlooking Sydney Harbour in Australia. Wild fennel grows along the roadside in many areas and is in flower at present.
SERVES
10
PEOPLE
PREP TIME
30
MINUTES
Ingredients
450g very fresh mackerel, bream or sea bass
freshly squeezed juice of 1 orange and 1 lemon
salmon eggs
24 - 50 fennel sprigs (or flowers in season) depending on size
flaky sea salt
Method
Chill the starter plates.
Fillet the fish, if necessary, spoon some of the freshly squeezed juice over the fish. Cover and chill for 15-20 minutes depending on thickness. Slice into paper thin slices. Arrange in a line of overlapping slices in the centre of the plate, spoon little blobs of salmon eggs along the middle and decorate with fennel sprigs and flowers in season. Serve immediately.
