Kanpachi Crudo ‡ Recipe
amberjack, bay leaf zu, marcona almond, olive
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Ingredients
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Kanpachi & Cure
Bay Leaf Zu (bay leaf oil emulsion)
Marcona Almond Crunch & Garnish
Method
Kanpachi & Cure
- 1
Prepare fish
Pat the kanpachi fillet dry with paper towels. Trim skin and any bloodline so you have a clean, even piece about 1/4-inch thick when sliced. Keep chilled.
- 2
Light cure
Mix kosher salt and granulated sugar. Sprinkle the mixture evenly over the fillet on both sides and tuck the bay leaves under and over the fish. Place fillet in a shallow dish, cover with plastic wrap, and refrigerate for 15–20 minutes. This is a very light cure to firm the flesh without changing flavor.
- 3
Rinse and slice
After 15–20 minutes, remove the fillet from the cure, gently rinse under cold water to remove excess salt and sugar, then pat dry thoroughly. Using a very sharp slicer or chef's knife, slice the kanpachi crosswise into thin 1/8–1/4-inch slices. Arrange slices on a chilled plate, slightly overlapping if desired.
Bay Leaf Zu (bay leaf oil emulsion)
- 4
Infuse oil
In a small saucepan, combine the extra-virgin olive oil and fresh bay leaves. Warm gently over the lowest heat for 5–7 minutes—do not allow the oil to smoke. Remove from heat and let steep, covered, for 20 minutes to extract bay aroma.
- 5
Blend
Discard or reserve bay leaves for another use. Pour the warmed infused oil into a blender. Add the warmed neutral oil, lemon juice, and fine sea salt. Blend on high for 20–30 seconds to emulsify and create a slightly opaque 'zu' (oil emulsion). Taste and adjust salt or lemon if needed. Keep at room temperature until ready to use, or refrigerate briefly and bring back to room temp before plating.
- 6
Strain (optional)
For an ultra-smooth finish, strain the emulsion through a fine-mesh sieve. Transfer to a squeeze bottle or small spoon for precise plating.
Marcona Almond Crunch & Garnish
- 7
Prepare almonds
Roughly chop the toasted Marcona almonds to a coarse crumble. Toss with flaky sea salt and freshly cracked black pepper. Add the teaspoon of olive oil and mix to bind slightly; this will help the crunch adhere to the fish.
- 8
Assemble
Place the sliced kanpachi on the serving plate. Using a spoon or squeeze bottle, lightly dot or drizzle the bay leaf zu over and around the fish — aim for a thin sheen rather than drowning the slices. Sprinkle the Marcona almond crunch sparingly over one side of the fish to provide texture. Scatter microgreens or small herb leaves across the plate for freshness and aroma. Finish with a few extra grinds of black pepper and a light pinch of flaky sea salt to taste.
- 9
Serve
Serve immediately at cool room temperature. Estimated presentation: 6–8 small bites per 1/2 lb fillet. If preparing ahead, keep components separated and combine within 10 minutes of serving to preserve texture.