Crudo de Daurade, Tomate, Nectarine & Huile de Feuilles de Figuier
This crudo features sea bream with a vibrant tomato and nectarine sauce, elevated by a unique, homemade fig leaf oil. The sweetness of the fruit pairs beautifully with the freshness of the fish, while the fig leaf oil adds an unexpected, aromatic depth.
Ingredients
- fig leaves
- rapeseed oil
- salt
- sea bream
- pineapple tomato
- yellow nectarine
- dried habanero chili flakes
- lemon
- salt
- white sugar
- olive oil
- green onion
Method
- 1
Tear the fig leaves into smaller pieces and place them into a high-powered blender.
- 2
Pour the neutral oil over the leaves and add a pinch of salt.
- 3
Blend on high speed for about a minute until the mixture is smooth and bright green. The oil may warm up slightly, which helps infuse the flavor.
- 4
Set up a fine-mesh sieve lined with a coffee filter or cheesecloth over a measuring cup or jar.
- 5
Pour the blended oil mixture through the filter. Let it drip through naturally to get a clear, infused oil. This process can be slow.
- 6
Once filtered, pour the vibrant green oil into a squeeze bottle for easy use and label it.
- 7
Carefully fillet the sea bream. Remove the skin from the fillets.
- 8
Use tweezers to remove any pin bones from the fillets.
- 9
Place the fillets on a tray and lightly sprinkle with salt and a little white sugar. This quick cure will firm up the fish and enhance its flavor. Let it sit for a few minutes.
- 10
Slice the cured fillets into bite-sized, sashimi-style pieces.
- 11
Using a box grater, grate the large pineapple tomato into a bowl. Strain the grated tomato through a sieve to remove excess water, keeping the pulp.
- 12
Finely dice the yellow nectarine.
- 13
In a mixing bowl, combine the tomato pulp and diced nectarine.
- 14
Season with salt. Add olive oil, the zest and juice of one lemon, and the optional habanero chili flakes.
- 15
Mix everything together until well combined.
- 16
Spoon a generous amount of the tomato-nectarine sauce onto an oval plate, spreading it evenly.
- 17
Arrange the sea bream crudo pieces on top of the sauce.
- 18
Drizzle the fig leaf oil around the edges of the sauce.
- 19
Finely slice the green parts of a green onion into long, thin strips (julienne).
- 20
Garnish the dish with a nest of the julienned green onion.
- 21
Serve immediately, paired with a glass of crisp white wine.
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