Arctic char crudo with tucupi dressing by Rafael Cagali
Kosher salt: 300g
Sugar: 65g
Coriander seeds: 5g
Fennel seeds: 5g
Lemon zest: 15g
Lime zest: 10g
Tucupi juice: 500ml
Fennel juice: 100ml, smoked
Shallots: 100g, sliced
Ginger: 10g, sliced
Garlic: 5g
Coriander: 35g, fresh
Dashi: 10g powdered granules
Lime: 2, juice and zest
Arctic char: 250g (or any typical crudo fish)
Extra virgin olive oil
Fresh herbs
Grapefruit: 1
Chestnuts: 3-4
Bright with citrus, this refreshing appetiser from London restaurant Elis is a Brazilian-inspired crowdpleaser
Toast coriander and fennel seeds until fragrant.
Blitz to a coarse powder.
Add spices to sugar and salt mix.
Add zests and mix well.
Cure your char for 2 hours, then wash off any additional cure and pat dry.
Mix all ingredients in a tall plastic container.
For the smoked fennel juice: we smoke the fennel at low heat in the oven for 1 hour and then juice it. At home, you can smoke it however you want, then blend the fennel and strain through a sieve.
Let infuse for 24 hours in the fridge.
Add zests and mix well.
Strain through a sieve.
Season to taste.
Thinly slice the fish and place on a plate.
Pour in tucupi dressing until the bottom of the plate is covered.
Garnish with drops of good quality olive oil, any fresh herbs, grapefruit segments (or any fresh citrus) and thin slices of raw chestnut.
