Halibut Crudo with Shaved Radishes, Fried Capers, and Chive Oil
Inspired by the simplicity and purity of Japanese sashimi, American chefs are exploring the world of seafood crudo (Italian for raw). Typically, crudo is accompanied by Mediterranean garnishes like capers and olive oil rather than the soy-based dipping sauce that is served with sashimi. At the 2005 Workshop, Florida chef James Reaux made a beautiful halibut crudo with chive oil, using the abundant chives in the winery garden. For raw preparations such as this one, the seafood must be impeccably fresh.
Recipe information
Yield
serves 8
Ingredients
Chive Oil
Preparation
Step 1
For the chive oil: Put the chives and olive oil in a blender and puree until smooth. Transfer to a small bowl.
Step 2
With a sharp knife, cut the halibut fillet into broad, paper-thin slices, as if slicing smoked salmon. As you work, arrange the slices, slightly overlapping, on 8 chilled salad plates. You should be able to make about 32 slices, or 4 per portion. Drizzle the fish with Meyer lemon juice, using about 1 teaspoon per portion, then sprinkle with fleur de sel. Put a clump of shaved radish on the center of each portion, then drizzle chive oil around (not over) the fish, using about 2 teaspoons per portion.
Step 3
In a small saucepan, heat about 1 inch of vegetable oil to 360°F. To test whether the oil is hot enough, add a couple of capers; they should sizzle on contact. Add all the capers and cook, stirring with a wire-mesh skimmer, until they stop sizzling fiercely, about 20 seconds. Transfer to paper towels with the skimmer. The buds should have opened slightly, and they should be crisp. Scatter over the fish and serve immediately.
Step 4
Enjoy with Cakebread Cellars Sauvignon Blanc or another brisk, refreshing white wine.
