Kurodai Crudo ‡ Recipe

Prepare fish

Keep the sashimi-grade kurodai well chilled. Using a very sharp slicer (sashimi or fillet knife), trim away skin and any silver skin. With the knife angled slightly, slice the fillet into 3–4 mm thin slices. Lay slices on a damp cloth or chilled plate to keep cool. Lightly season the slices on both sides with a pinch of fine sea salt (reserve the teaspoon; use sparingly).

Arrange: When ready to plate, arrange 6–8 slices per serving fanned in a loose circle or linear pattern. Drizzle 1/2 tablespoon neutral oil across the slices to add sheen and mouthfeel. Scatter microgreens and a few edible flowers over and around the fish. Finish with a small pinch of yuzu or lemon zest over the fish and a very light grind of black pepper if desired.

Slice carrots

Wash and peel the carrots. Using a mandoline set to a thin setting (about 1–2 mm) or a very sharp knife, slice the carrots into paper-thin rounds. Pat the slices dry between paper towels to remove surface moisture.

Smoke carrots

Set up a small smoker or a smoking box on a grill. Preheat to a low smoking temperature (around 80–100°C / 175–210°F). Add apple or cherry wood chips to create smoke. Spread carrot slices in a single layer on a perforated tray or rack. Smoke the carrot slices for 20–30 minutes until they pick up a delicate smoky aroma but are not fully dehydrated; they should remain slightly pliable. If you don't have a smoker, you can briefly torch the slices or use smoked paprika later, but authentic mild smoke is preferred.

Crisp the chips

Preheat oven to 120°C (250°F). Toss the smoked carrot slices with 1 tablespoon neutral oil, 1 tsp fine sea salt, and 1/2 tsp black pepper. Arrange in a single layer on a parchment-lined baking sheet. Bake for 25–35 minutes, turning once, until edges curl and slices are crisp but not burnt. Alternatively, for faster crisping, deep-fry at 170°C (340°F) in small batches for 1–2 minutes until crisp and drain on paper towel. Cool completely — they will crisp more as they cool.

Store the chips in a single layer on a rack while finishing other elements so they retain crispness. Reserve a few especially pretty chips for garnish on each plated serving.

Make carrot stock

In a medium pot, combine carrot peelings and trimmings (400 g), rough chopped carrots (200 g), quartered onion, celery stalk, crushed garlic, thyme, bay leaf, 1 tsp salt, and 1,200 ml water. Bring to a gentle simmer over medium heat, then reduce to low and simmer gently, uncovered, for 35–45 minutes until carrots are very soft and aromatic. Skim any foam that rises to the surface.

Strain

Remove from heat and if using, add 50 ml white wine and let sit for 5 minutes. Line a fine-mesh sieve with a double layer of cheesecloth or a chinois and strain the stock into a clean bowl, pressing solids to extract as much liquid as possible. Discard solids.

Clarify (optional for true consommé)

Optional: For a crystal-clear consommé, cool the strained stock slightly and whisk in a 'raft' mixture: combine 1 egg white (or 1 whole egg white) with 1 peeled and finely chopped egg white's worth of carrot puree (or 50 g pureed carrot) and 1 tsp cold water, then stir into the warm stock and heat slowly to just under a simmer while stirring occasionally until the raft forms and clarifies the stock. Strain again through cheesecloth. (This step yields a very clear consommé but is optional if you prefer simplicity.)

Finish and lightly gel

Return the clarified or strained stock to a clean saucepan. Soften the 2 gelatin sheets in cold water for 5 minutes, squeeze out excess, and whisk into warm (not boiling) stock until dissolved. Add 1 tablespoon fresh lemon juice and adjust seasoning to taste with salt. Chill in the refrigerator until slightly syrupy and more viscous (about 1–1.5 hours) so it coats the back of a spoon — you want a light, glossy consommé that will pool around the fish but still be pourable.

If you prefer the consommé completely liquid without gelatin, skip the gelatin and chill briefly; the liquid will still be flavorful but thinner on the plate.

Warm the chilled consommé slightly if it has gelled too firm to pour — it should be cool to the touch but fluid. Place the plated kurodai slices on chilled plates. Spoon or gently pour about 30–40 ml (2–3 tbs) of the carrot consommé around and slightly over the fish to create a glossy pool, leaving some fish exposed.

Position 3–4 smoked carrot chips artfully on and around the fish slices for texture and smoky flavor. Drizzle 1 teaspoon extra virgin olive oil in fine threads over the fish and around the plate. Dot a few tiny drops of soy sauce/tamari if using (for umami contrast) — no more than a half teaspoon per plate, placed with a dropper for precision.

Sprinkle toasted sesame seeds sparingly, scatter microgreens and edible flowers, and finish with a light grind of black pepper and a final tiny pinch of sea salt if needed. Serve immediately while chips remain crisp and consommé cool.