Ingredients
FOR THE FISH BRINE
Water: 1 kg
Salt: 100 g
Kombu: 1 large sheet
FOR THE CITRUS ELDERFLOWER VINAIGRETTE
Mixed citrus juice (orange, lemon, lime, grapefruit—one of each): 100 g
Plain kombucha: 50 g
White balsamic vinegar: 15 g
Elderflower syrup: 12 g
Freshly-cracked black pepper: 2 g
Extra virgin olive oil: 27 g
Smoked jalapeño pickling liquid: 22 g
FOR THE MINT OIL
Fresh mint leaves: 500 g
Grapeseed oil: 400 g
FOR ASSEMBLY
Whole striped jack (dry-aged 3 days): 1
K&J Orchard yellow nectarine, demi-firm: 1 (thinly sliced)
Finger limes: 2-3
Opal basil: bunch
Fresh mint and mint oil: for garnish
Market greens: for garnish
Lime zest: for garnish
A delicate and refreshing crudo-style dish featuring citrus, herbs, and K&J Orchard nectarines.
How to make Dry-Aged Striped Jack with Yellow Nectarine
01.
Make the Smoked Jalapeño Pickling Liquid
- Blister jalapeño with a torch and smoke for 20 minutes, then pickle in 3 parts rice wine vinegar, 2 parts water, 1 part sugar.
02.
Make the Fish Brine
- Combine water, salt, and kombu.
- Stir to dissolve salt completely.
- Set aside until ready to use.
03.
Make the Citrus Elderflower Vinaigrette
- In a bowl, whisk together the citrus juice, kombucha, vinegar, syrup, black pepper, olive oil, and pickling liquid until emulsified.
- Store chilled.
04.
Make the Mint Oil
- Blanch mint leaves in boiling water for 5 seconds.
- Shock in ice water, then squeeze dry.
- Blend with grapeseed oil until the mixture steams.
- Strain through a coffee filter.
- Store in freezer.
05.
Prepare and Cure the Fish
- Fillet the dry-aged shima aji.
- Brine fillets in 10% salt solution (100 g salt per 1 L water) for 20 minutes.
- Wrap fillets in dried kombu and refrigerate for at least 8 hours.
06.
Assemble the Dish
- In a chilled bowl, arrange 5 slices of citrus with lime zest and nectarine slices.
- Pour vinaigrette around the fruit.
- Garnish with fresh mint, mint oil, finger lime pearls, and market greens.
- Serve chilled.
