White Fish & Golden Beet Crudo with Nasturtium, Lemon & Honey
SERVES
4
PEOPLE
PREP TIME
MINUTES
COOKING TIME
MINUTES
CUISINE
COURSE
Main
Method
For the crudo:
Keep the fish as chilled as possible and descale if necessary.
Filet the fish keeping skin attached, place skin side down on a chopping board.
Cut 1cm thick slices straight down until you are about to touch the skin, slide the slice off the skin towards the tail. Continue until there is no fish left on the skin.
Arrange slices on parchment paper on a tray in the fridge till ready to serve.
For the golden beet:
Boil the beets in boiling water from 30-50 minutes (small beets 30 minutes; medium 40 minutes; large 50 minutes) – reserve the cooking water for the reduction. Remove the beetroot from the water, allow to cool and rub off the skin.
Allow to come to room temp then chill. On a mandolin, cut to a 3mm thickness.
Lay out on a tray and refrigerate until ready to serve.
For the lemon vinaigrette:
In a bowl, whisk all the ingredients until combined.
For the golden beet water and honey reduction:
Combine the beet water with honey then reduce on a high heat until it becomes syrupy, 8-15 minutes approx.
Add the lemon zest and juice to the reduction.
For the nasturtium oil:
In a blender add 150g of Nasturtium and add three-quarters of oil, blitz till combined. If it is not running fluidly add the rest of the oil 'til it is running without interruption.
Blend until fully combined (1-2 minutes).
Line a glass bowl with muslin.
Pour the oil mixture into the muslin/bowl.
Pull four corners together and tie then hang muslin over the glass bowl in a fridge for at least 3 hours (best overnight).
Put the strained mixture into the freezer and freeze until the water has separated from the oil.
Pour this mixture into a container and refrigerate until you are ready to garnish.
To plate:
Place five slices of beetroot on the serving plate.
Place five slices of fish on top of each beetroot slice.
Pour one tablespoon of the lemon vinaigrette on top of the plate (avoiding covering the fish so that it doesn’t cook).
Drizzle the honey reduction around the plate, a dab near each piece.
To garnish:
Green Oil - dot the green oil around the plate making sure to put some near the fish.
Leaves - take 3 small Nasturtium leaves and scatter around the plate.
Flowers - take 3 petals off a flower and scatter on top of the plate.
Maldon salt - sprinkle a sparse amount of Maldon salt on top of each fish (around 3 flakes of possible).
Serve immediately, once plated.
Ingredients
For the crudo:
1 whole fresh white fish (haddock or pollock preferred)
For the golden beet:
2 golden beetroots (possibly 4, depending on size)
For the lemon vinaigrette:
4 tbsp of extra virgin olive oil
6 tbsp of freshly squeezed lemon juice
a generous pinch of caster sugar
a generous pinch of salt
a generous pinch of chilli powder
For the golden beet water and honey reduction:
100ml of reserved golden beet cooking water
1 dsp of honey
zest of ½ lemon
2 tbsp of freshly squeezed lemon juice
For the nasturtium oil:
150g of nasturtium leaves
325ml of a neutral oil such as sunflower
2 level tsp of salt
muslin cloth
Method
For the crudo:
Keep the fish as chilled as possible and descale if necessary.
Filet the fish keeping skin attached, place skin side down on a chopping board.
Cut 1cm thick slices straight down until you are about to touch the skin, slide the slice off the skin towards the tail. Continue until there is no fish left on the skin.
Arrange slices on parchment paper on a tray in the fridge till ready to serve.
For the golden beet:
Boil the beets in boiling water from 30-50 minutes (small beets 30 minutes; medium 40 minutes; large 50 minutes) – reserve the cooking water for the reduction. Remove the beetroot from the water, allow to cool and rub off the skin.
Allow to come to room temp then chill. On a mandolin, cut to a 3mm thickness.
Lay out on a tray and refrigerate until ready to serve.
For the lemon vinaigrette:
In a bowl, whisk all the ingredients until combined.
For the golden beet water and honey reduction:
Combine the beet water with honey then reduce on a high heat until it becomes syrupy, 8-15 minutes approx.
Add the lemon zest and juice to the reduction.
For the nasturtium oil:
In a blender add 150g of Nasturtium and add three-quarters of oil, blitz till combined. If it is not running fluidly add the rest of the oil 'til it is running without interruption.
Blend until fully combined (1-2 minutes).
Line a glass bowl with muslin.
Pour the oil mixture into the muslin/bowl.
Pull four corners together and tie then hang muslin over the glass bowl in a fridge for at least 3 hours (best overnight).
Put the strained mixture into the freezer and freeze until the water has separated from the oil.
Pour this mixture into a container and refrigerate until you are ready to garnish.
To plate:
Place five slices of beetroot on the serving plate.
Place five slices of fish on top of each beetroot slice.
Pour one tablespoon of the lemon vinaigrette on top of the plate (avoiding covering the fish so that it doesn’t cook).
Drizzle the honey reduction around the plate, a dab near each piece.
To garnish:
Green Oil - dot the green oil around the plate making sure to put some near the fish.
Leaves - take 3 small Nasturtium leaves and scatter around the plate.
Flowers - take 3 petals off a flower and scatter on top of the plate.
Maldon salt - sprinkle a sparse amount of Maldon salt on top of each fish (around 3 flakes of possible).
Serve immediately, once plated.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.