Kanpachi Crudo Recipe
Recipe information
Make Kanpachi Crudo in just 30m. Fried caper, fennel, olive, espelette, tomato vinaigrette
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Ingredients
Fish
Fried Capers
Fennel and Olives
Tomato Vinaigrette
Preparation of the Kanpachi
1. Slice the Kanpachi
Carefully slice the Kanpachi fillet into thin sashimi-like slices and arrange them on a serving plate.
Fried Capers
2. Fry the Capers
Heat olive oil in a small pan over medium heat. Add caper berries and fry until they are crispy, about 2-3 minutes. Remove and drain on paper towels.
Fennel and Olives
3. Prepare Fennel and Olives
Thinly slice the fennel bulb and chop the black olives. Scatter them over the sliced Kanpachi.
Tomato Vinaigrette
4. Make the Vinaigrette
Blend cherry tomatoes, red wine vinegar, olive oil, salt, and espelette pepper until smooth. Drizzle over the arranged Kanpachi.
Assembly
5. Final Assembly
Finish the dish by topping the Kanpachi with the crispy fried capers and serve immediately.
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