Crudo Di Ricciola (gf Upon Request) Recipe
thinly-sliced amberjack, granny smith apple, roasted fennel, winter citrus ponzu, tarragon
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Ingredients
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Crudo di ricciola
Method
Preparation
- 1
Prepare the Fennel
Preheat your oven to 200°C (400°F). Trim the fennel bulb, removing the fronds and the tough core. Slice the fennel thinly and arrange it on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for 20-25 minutes until tender and slightly caramelized.
- 2
Prepare the Amberjack
While the fennel is roasting, slice the amberjack fillet into thin, even slices. Aim for about 1/8 inch thickness and arrange the slices on a serving platter.
- 3
Prepare the Apple
Core the Granny Smith apple and slice it thinly, similar to the amberjack. Arrange the apple slices attractively on top of the amberjack slices.
- 4
Make the Winter Citrus Ponzu
In a small bowl, combine the winter citrus juice (freshly squeezed) and ponzu sauce. Mix well until fully combined.
- 5
Assemble the Dish
Once the fennel is roasted and cooled slightly, scatter the fennel over the amberjack and apple slices. Drizzle the winter citrus ponzu over the top.
- 6
Garnish and Serve
Finely chop the fresh tarragon and sprinkle it over the assembled dish for a fresh herbal note. Serve immediately as an appetizer or light main course.