Caviar Bump Recipe

Slice and season fish

Pat the fish dry with paper towels. Using a very sharp knife, slice the fish into 1/8–1/4-inch (3–6 mm) thin medallions and arrange them in a single layer on a chilled plate.

Lightly sprinkle the slices with fleur de sel (or flaky sea salt) and a whisper of white pepper to taste. Drizzle 2 tablespoons of extra-virgin olive oil evenly over the fish and gently toss or brush so each piece is lightly coated.

Squeeze 1 tablespoon of fresh lemon juice over the arranged slices, then cover loosely and chill in the refrigerator for 5–7 minutes to let the acid meld without 'cooking' the fish fully.

Prepare the cucumber: peel if desired, cut lengthwise, scoop out seeds with a spoon and finely dice until you have about 1/2 cup. Place in a small bowl.

Segment the mandarin or blood orange and thinly slice the supremes into small bits until you have 1/2 cup. Add them to the cucumber.

Add the finely minced shallot, sliced chives, rice wine vinegar, sugar and 1/4 teaspoon kosher salt to the cucumber and citrus. Stir gently to combine and let sit at room temperature for 5 minutes to marry flavors.

Taste and adjust: if too bright, a tiny pinch more sugar will balance; if flat, add another 1/4 tsp rice vinegar or a squeeze of lemon. Keep the relish slightly loose — there should be a little liquid to moisten the fish.

Plate the crudo: using forks or tongs, arrange 4–6 thin fish slices per portion on chilled serving plates in a slightly overlapping fan or single-layer discs.

Spoon 1–1.5 tablespoons of the citrus-cucumber relish onto the center of each portion of fish, leaving room for caviar.

Using a small spoon or mother-of-pearl spoon (recommended for caviar), gently place 1 tablespoon of caviar on top of the relish for each portion. Handle caviar gently to keep the pearls intact and glossy.

Garnish each portion with microgreens, a light scattering of lemon zest (about 1/2 tsp divided), and one small fennel frond placed elegantly beside the caviar.

Finish: lightly drizzle about 1 teaspoon of lemon-infused olive oil over each plated portion in a thin thread. Then, with a steady hand, dot or gently streak 1/2 teaspoon white balsamic reduction around the plate to add a bright sweet-acid contrast.

Serve immediately with 2 blini or potato chips per portion for textural contrast. Recommend serving chilled plates on a bed of crushed ice for presentation and to keep the crudo cool.