Crudo Recipe

Inspired by Constantine Toronto

Time45m

Serves2

salmon, ajo blanco, rhubarb, crispy shallot

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Ingredients

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Fish

7.05 oz (200 grams) Fresh salmon fillet

Ajo Blanco

3 1/2 oz (100 grams) Blanched almonds

2 cloves Garlic cloves

1 3/4 oz (50 grams) Bread (stale, crust removed)

0.42 cup (100 ml) olive oil

1 tbs White wine vinegar

1 tsp Celtic sea salt

1 1/4 cup (300 ml) Cold water

Rhubarb

5.29 oz (150 grams) Rhubarb stalks

1 3/4 oz (50 grams) sugar

3 3/8 tbsp (50 ml) Water

Crispy Shallots

2 medium Shallots

1 3/4 oz (50 grams) Flour

2 1/8 cup (500 ml) Vegetable oil for frying

Method

Preparation of Ajo Blanco

Make Ajo Blanco

In a blender, combine blanched almonds, garlic, stale bread, olive oil, white wine vinegar, salt, and cold water. Blend until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to serve.

Rhubarb Preparation

Prepare Rhubarb

In a saucepan, combine rhubarb, sugar, and water. Cook over medium heat until the rhubarb is tender, about 5-7 minutes. Allow to cool and set aside.

Crispy Shallots

Fry Shallots

Thinly slice the shallots and coat them in flour. Heat vegetable oil in a frying pan over medium heat. Fry the shallots until golden and crispy. Remove and drain on paper towels.

Assembly

Assemble the Dish

Slice the fresh salmon into sashimi-like pieces. On a plate, spread a layer of the chilled ajo blanco, top with the salmon slices, spoon on the cooked rhubarb, and finish with crispy shallots on top.

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