Crudo of Bandera Bronzini
- 4 Large Turmeric Roots, peeled and brunoised (yields approx. 6 TBS)
- 2 Large Nobs Hawaiian Ginger, peeled and julienne cut (yields approx. 12 TBS)
- 1 Medium Preserved Meyer Lemon Rind, brunoised (yields approx. 3 TBS)
- 1 Cup Seasoned Rice Vinegar, 4.1% acidity
- 2 750-gram Bandera Bronzini, eviscerated, filleted, skinless, pin bones removed
- 1 Ounce Finger Lime Beads, from
- 2 ounces of fruit
- 2 Medium Fresno Chilis, seeds removed and thin slice rings
- 1 Ounce High quality Sea Salt
- 4 Ounces Agrumato Tangerine oil
*Makes 12 Appetizer Portions
MAKE THE PICKELED TURMERIC AND GINGER:
Using a cutting board that you are not concerned about staining yellow (use the flip side of your board), cut the turmeric, ginger and the preserved lemon. Place everything in a small mason jar and cover with the vinegar. Leave at room temperature for 3 days, then refrigerate for 2 weeks to develop the flavor.
First carefully fillet the fresh Bronzini and remove the skin. Save the skin to make a crispy garnish (see below). Remove the pin bones with a pair of needle nose pliers. Super chill the fillet in the freezer for 20 minutes. With a sharp knife, slice the fillet towards the head on an angle about ¼ inch thick. Continue cutting the fish like this, laying out the pieces on chilled plates. Top the cut fillets with a small amount of the pickled root vegetables, then a very thin ring of the Fresno Chili. In the center of the chili ring, place a small dollop of the finger lime caviar. Sprinkle everything with sea salt and drizzle on the tangerine oil. Garnish with a piece of the chip. Place the plate over ice to keep very cold and serve with a knife and fork .
CRISPY BANDERA CHIP:
On a cookie sheet covered in aluminum foil sprinkle sea salt, then place the skin (silver side down) on the salt. Sprinkle some salt over the top and place in a pre-heated 275° oven for 30 minutes. It will curl up a bit and dry to a crispy chip.