Crudo of halibut, smoked cream and heritage radishes
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Ingredients
Metric
Imperial
Halibut crudo
- 300g of halibut fillet, thick, skinned
- 100g of salt
- 100g of sugar
Smoked cream
- 200g of cultured cream, best quality you can find
- 1 lemon, juiced and zested
- 1 large shallot, finely diced
- salt
Radishes
- 1 bunch of radishes, preferably heritage
SAVE RECIPE
Equipment
- Cold-smoker
- Mandoline
Method
1
To begin, make the crudo. Mix the salt with the sugar and sprinkle a layer over a tray. Place the halibut fillet on top and sprinkle with the rest of the cure. Set aside for 30 minutes
- 300g of halibut fillet, thick, skinned
- 100g of salt
- 100g of sugar
2
Meanwhile, cold-smoke the cream using a commercial smoker or Big Green Egg barbecue. This will take 15–20 minutes, best results will come from using hay, sawdust, cherry or apple wood chips
- 200g of cultured cream, best quality you can find
3
When the cream has been smoked, mix with the chopped shallot, lemon juice and zest and season with a little sea salt
- salt
- 1 large shallot, finely diced
- 1 lemon, juiced and zested
4
After 30 minutes of curing, wash the halibut thoroughly under cold water and pat dry
5
Thinly slice the radishes using a mandoline and slice the fish as thinly as possible using a very sharp knife
- 1 bunch of radishes, preferably heritage
6
Lay the halibut slices on a cold plate in a circle. Cover with a layer of the smoked cream, then cover the cream completely with the sliced radishes. Dust with raspberry powder, arrange the red vein sorrel over the top and serve
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