INGREDIENTS
Striped Bass:
1 kilogram kosher salt
30 grams yuzu zest
15 grams crushed coriander
2 pounds striped bass fillets, cleaned of blood line
Green Strawberries:
24 green strawberries
500 grams water
1½ grams ascorbic acid
Brown Rice:
650 grams water
250 grams short grain brown rice
Salt
Citric acid
To Assemble and Serve:
1 yuzu
Olive oil
Maldon salt
60 grams caviar
Cilantro blossoms and shoots
METHOD
For the Striped Bass:
Combine the salt, yuzu, and coriander. Remove the fish loins, then pack the fish in the cure mix and cure for 30 minutes. Rinse under cold water, pat dry, then dice the fish into ¼-inch squares. Reserve in the refrigerator.
For the Green Strawberries:
Cut the strawberries in half and place in a 14-inch by 16-inch Cryovac bag. Dissolve the ascorbic acid in the water, then add the solution to the strawberries and seal on vacuum setting 8. Allow to sit for 2 hours. Remove and drain the berries and then brunoise them.
For the Brown Rice:
In a pot, combine the water and rice, bring to a boil and then cover. Simmer for 15 to 20 minutes, or until fully cooked. Line a half sheet pan with a Silpat and spread the rice onto it. Dry in a 200ºF oven for 45 minutes. Gently break into small clusters, then deep-fry until crispy but not dehydrated. Season with salt and citric acid.
To Assemble and Serve:
In a metal bowl combine the diced fish and green strawberries. Zest the yuzu over the fish and gently mix. Add enough olive oil to coat the fish, then season with salt. Divide the fish among 6 bowls; garnish with the caviar, brown rice clusters, and cilantro.
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