Kanpachi Crudo Recipe

Inspired by Sepia

Time30m

Serves2

Tikka masala consommé, avocado, almonds.

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Ingredients

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For the Kanpachi Crudo

7.05 oz (200 grams) Kanpachi (amberjack) fillet

1 whole Avocado

1 3/4 oz (50 grams) Almonds (sliced or chopped)

2 tablespoons ReaLime juice

2 tablespoons olive oil

1 teaspoon Sea salt

to taste black pepper

For the Tikka Masala Consommé

3 tablespoons Tikka masala paste

2 1/8 cup (500 ml) Chicken or vegetable stock

0.42 cup (100 ml) Coconut milk (optional)

1/3 oz (10 grams) Fresh cilantro (for garnish)

Method

Prepare the Tikka Masala Consommé

Make the Consommé

In a medium saucepan, combine the tikka masala paste and chicken or vegetable stock. Bring to a gentle simmer over medium heat. If desired, add coconut milk for a creamier texture. Let simmer for about 15 minutes, stirring occasionally.

Strain the Consommé

After simmering, strain the mixture through a fine mesh sieve into a bowl, discarding solids. Set aside and keep warm.

Prepare the Kanpachi Crudo

Slice the Kanpachi

Thinly slice the kanpachi fillet and arrange the slices on a serving plate.

Prepare the Avocado

Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it thinly and arrange it next to the kanpachi.

Dress the Crudo

Drizzle the olive oil and lime juice over the kanpachi and avocado. Season with sea salt and black pepper to taste.

Finish the Dish

Sprinkle the sliced almonds over the top and garnish with fresh cilantro.