Day Boat Fish Cru Recipe
black poplar mushroom, kohlrabi, hazlenut
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Ingredients
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Fish & Curing
Black Poplar Mushroom Component
Kohlrabi & Acid
Hazelnut Crunch & Finish
Method
Fish & Curing
- 1
Prepare fish
Pat the fish fillet very dry with paper towels. Trim into uniform thin slices about 3–4 mm thick (cru-style). Arrange slices in a single layer on a tray.
- 2
Quick cure
Mix 1.5 tsp sea salt, 0.5 tsp sugar and 1/4 tsp black pepper. Lightly sprinkle the cure mixture evenly over both sides of the fish slices. Cover loosely and refrigerate for 10–12 minutes to just firm the flesh and develop flavor.
- 3
Black Poplar Mushroom Component
- 4
Clean and slice mushrooms
Wipe mushrooms with a damp cloth and trim stems. Slice larger caps into thin pieces so they finish quickly and evenly.
- 5
Sauté
Heat 1 tbs butter in a sauté pan over medium-high heat until foaming. Add the minced shallot and cook 30–45 seconds until translucent but not colored. Add mushrooms and increase heat if necessary. Sauté until mushrooms are just tender and any released liquid has mostly evaporated, about 3–4 minutes.
- 6
Finish mushroom relish
Lower heat to medium, stir in 1/2 tsp chopped thyme, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp pepper. Toss to coat, remove from heat, and let cool to room temperature. Reserve.
Kohlrabi & Acid
- 7
Prepare kohlrabi
Peel the kohlrabi and slice very thinly on a mandoline or with a sharp knife into 1–2 mm rounds. If you prefer ribbons, slice into thin matchsticks.
- 8
Quick-pickle
In a small bowl, combine 2 tsp champagne vinegar, 1/2 tsp caster sugar, 1/4 tsp salt and 60 ml cold water. Stir until sugar and salt dissolve. Add kohlrabi slices, toss to coat, and let sit for 8–10 minutes to slightly soften and pick up acidity. Drain and pat lightly before plating.
Hazelnut Crunch & Finish
- 9
Toast and chop hazelnuts
If your hazelnuts are not toasted, spread 35 g hazelnuts on a baking sheet and toast at 175°C (350°F) for 6–8 minutes until fragrant. Let cool, rub skins off in a towel, then roughly chop to a mix of small pieces and crumbs.
- 10
Season crunch
Toss chopped hazelnuts with 1 tsp extra virgin olive oil and 1/2 tsp lemon zest. Taste and add a pinch of flaky sea salt if desired.
- 11
Plating and garnish
On chilled plates, lay out cured fish slices in a single overlapping row or circular fan. Spoon small quenelles or mounds (about 1 tbs each) of the cooled mushroom mixture over or beside the fish. Arrange a few pickled kohlrabi slices atop and around the fish for brightness. Scatter hazelnut crunch over the dish, finishing with microgreens or dill and a light sprinkle (about 1/4 tsp) of flaky sea salt. Serve immediately.