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Arctic Char Crudo with Tucupi Dressing by Rafael Cagali

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
1H 15MIN
Cuisine

Ingredients

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 crowd-pleaser.

Method
01.
For the curing

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.

02.

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.

03.

Add zests and mix well.

04.

Cure your char for 2 hours, then wash off any additional cure and pat dry.

05.
For the dressing

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.

06.

Strain through a sieve.

Season to taste.

07.

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.

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