Crudo Recipe

Inspired by Oak Steakhouse

Time1h 30m

Serves2

apple consomme, compressed apple with honey, micro nasturtium, fresh fish

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Apple Consomme

4 cups Fuji apples, peeled and cored

2 cups Water

1 tbs sugar

1 tbs ReaLemon lemon juice

Compressed Apple with Honey

2 cups Green apples, thinly sliced

2 tbs Honey

1 cup Water

1 to taste Vacuum sealer bag

Fresh Fish

7.05 oz (200 grams) Sashimi-grade fish (e.g., salmon, tuna)

Garnish

1 to taste Micro nasturtium

Method

Apple Consomme Preparation

Cook the Apples

In a large pot, combine the peeled and cored Fuji apples with water, sugar, and lemon juice. Bring to a simmer and cook for about 30 minutes until the apples are soft.

Strain the Consomme

Once cooked, strain the mixture through a fine mesh sieve or cheesecloth to extract the clear apple liquid. Chill the consomme in the refrigerator.

Compressed Apple Preparation

Prepare the Apples

In a bowl, mix the thinly sliced green apples with honey and water. Place the mixture into a vacuum sealer bag and seal tightly.

Compress the Apples

Let the bag sit in the refrigerator for at least 1 hour to allow the flavors to meld and the apples to compress.

Assembly

Slice the Fish

While the apples are compressing, slice the sashimi-grade fish into thin, bite-sized pieces.

Plate the Dish

In a shallow bowl, pour a bit of the chilled apple consomme. Arrange the compressed apple slices on one side of the bowl and the sliced fish on the other. Garnish with micro nasturtium.