Crudo with Salmon Eggs and Fennel Flowers

Recipe by:

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.

Crudo with Salmon Eggs and Fennel Flowers

SERVES

10

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

MINUTES

CUISINE

COURSE

Main

Method

  1. Chill the starter plates.

  2. 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.

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

  1. Chill the starter plates.

  2. 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.

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