Kingfish Yellowtail Crudo with Crème Fraîche and Chive Oil, Edible Flowers and Fresh Herbs
Andrea Mattasoglio
Ingredients (serves 2)
- 200 g kingfish yellowtail fillet (previously frozen for food safety)
- 50 g crème fraîche
- 30 ml cold water
- 15 ml fresh lime juice
- 15 ml chive oil (see preparation below)
- Mixed edible flowers (e.g., calendula, acacia)
- Fresh herbs for garnish (e.g., fennel fronds, baby arugula)
- Fine salt, to taste
Preparation:
Chive Oil
- 150 g neutral oil (e.g., sunflower oil or light olive oil)
- 50 g fresh chives
- 3 g salt
- Blend the oil, chives, and salt in a high-powered blender for at least 3 minutes, until the mixture reaches approximately 65°C (149°F) due to blade friction.
- If your blender isn’t powerful enough, gently heat the oil to 65°C in a small pan before blending with the chives and salt.
- Strain the oil through a fine-mesh sieve and a kitchen cloth or muslin to obtain a clear, vibrant green oil.
- Transfer the oil to a bowl pre-chilled in the freezer. Store in the refrigerator for 3–4 days or in the freezer for up to 3 months.
Method
Preparing the Fish
-
- Ensure the kingfish yellowtail fillet is properly frozen for food safety and clean the skin with sukibikitechnique.
- Slice thinly (long, angled cuts for uniform thin slices).
- Quickly sear the skin with a culinary torch for added texture and flavor.
Preparing the Sauce
-
- Emulsify the crème fraîche with cold water until smooth and slightly fluid.
- Add lime juice and mix well.
- Gently fold in the chive oil.
- Adjust seasoning with salt if needed.
Plating
-
- Pour the sauce into the center of the plate.
- Arrange the kingfish slices around the sauce in an aesthetically pleasing pattern.
- Decorate with edible flowers and fresh herbs for a colorful, elegant presentation.