Kurodai Crudo Recipe
black bream, smoked carrot chip, carrot consommé
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Ingredients
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Kurodai (black bream) and plating
Smoked carrot chips
Carrot consommé
Finishing oil & seasoning
Method
Kurodai (black bream) and plating
- 1
Prepare fish
Pat the fillet dry with paper towels. Using a very sharp knife, slice the fillet across the grain into 4–6 thin slices about 3–4 mm thick. Season both sides lightly with 8 g sea salt and white pepper.
- 2
Dress and rest
Brush a thin film of neutral oil over each slice to shine and protect the flesh. Cover and refrigerate briefly (10–15 minutes) while you finish the consommé and chips so flavors settle and texture firms slightly.
- 3
Plate
Arrange slices on chilled plates just before serving, spoon a small pool of warm carrot consommé around or under the slices (see consommé steps), place smoked carrot chips and microgreens decoratively, and finish with dots of carrot oil and a light scatter of toasted sesame and yuzu kosho if using.
Smoked carrot chips
- 4
- 5
Season
Toss the carrot slices with 2 tbsp olive oil, 1 tsp smoked paprika and 1 tsp sea salt until evenly coated.
- 6
Crisp the chips (oven method)
Preheat oven to 150°C (300°F). Arrange slices in a single layer on parchment-lined baking trays. Bake for 20–30 minutes, turning once after 15 minutes, until edges curl and they are crisp. Reduce oven to 120°C (250°F) and continue drying for another 10–15 minutes if needed. Cool on a wire rack; they will crisp further as they cool.
- 7
Alternative: Quick smoke
If you have a smoker or smoking gun, smoke the raw slices briefly (3–5 minutes) over apple or cherry wood, then finish crisping in a 140°C (285°F) oven for 12–18 minutes.
Carrot consommé
- 8
Sweat aromatics & carrots
In a heavy-bottomed pot, add a tablespoon neutral oil if desired (not listed) and gently sweat the chopped shallot, celery and sliced ginger over medium-low heat for 4–5 minutes until softened and fragrant but not browned. Add the roughly chopped carrots and bruised lemongrass and cook, stirring, for 3–4 minutes.
- 9
Simmer
Add 1.2 liters water and 60 ml dry white wine to the pot. Increase heat to bring to a gentle simmer, then reduce to low and simmer uncovered for 25–30 minutes until carrots are very tender and flavors concentrated.
- 10
Blend and strain
Remove lemongrass if used. Using an immersion blender or regular blender, purée the mixture until very smooth. Pass the purée through a fine mesh sieve or chinois lined with cheesecloth to remove solids, pressing to extract as much liquid as possible — this yields a clarified carrot broth. For extra clarity, let the strained liquid settle and decant or clarify further with egg white raft if desired (not required for this application).
- 11
Finish and season
Return the strained consommé to a clean pot, whisk in 1 tbsp white miso until dissolved, warm gently (do not boil), then season with 6 g sea salt and 1 tbsp lemon juice to taste. Keep warm but off direct heat until plating.
Finishing oil & seasoning
- 12
Make or use carrot oil
If you have carrot-infused oil: warm 2 tbsp neutral oil with a small handful (approx. 50 g) of carrot peels or thin slices over very low heat for 10 minutes without browning, strain and cool. Otherwise, use neutral oil and stir in a small pinch of grated carrot or carrot purée for color. Keep oil at room temperature.
- 13
Assemble final seasoning
Mix toasted sesame seeds and yuzu kosho or grated zest if using. Taste consommé and adjust acidity or salt. Drizzle carrot oil around plated fish and place smoked carrot chips for texture; scatter microgreens and a tiny smear or dot of yuzu kosho to provide brightness and contrast.