Chef Paul Hyman's Wild Salmon Crudo
Posted on March 28, 2011 at 2:15 PM
Updated Monday, Mar 28 at 2:17 PM
Wild Salmon Crudo
Fennel, Olives, Peppadew, Lemon, Olive Oil
from Chef R. Paul Hyman and bin on the lake
4oz freshest wild ivory king or red salmon
½ ea lemon juice
1tsp lemon zest
½ fennel bulbs, Sliced lengthwise, paper thin
3ea fennel fond
2ea Peppadew peppers, cut in half
3ea gaeta black olives, pitted
Good Quality Olive Oil
Prep: Slice the salmon in three pieces then place in between plastic wrap and lightly pound out until all three pieces are 1/8 inch thin and uniformed. Place in refrigerator until needed. With a mandolin slice half the fennel bulb paper thin about ½ cup and dress with half the lemon juice and sprinkle of sea salt in a bowl.
½ fennel bulb, large diced
1tsp fennel seed, toasted
¼ cup fennel fond, picked
3tbl olive oil
Prep: bring water to a boil in pan and add fennel bulb and cook them until tender. Remove fennel with a slotted spoon and place in the blender. Now add a 1/8 cup of blanching water then fennel seeds and fond. As you start to blend ingredients drizzle in olive oil until a smooth puree. Sprinkle with sea salt and white pepper to taste. Place in a container and let cool in refrigerator.
To plate: place salmon on a plate and drizzle with olive oil , the rest of the lemon juice and sprinkle with sea salt. Let cure for 2 minutes. On your serving plate you want to spoon three small pools of puree at 1 o’clock , 6 o’clock and 10 o’clock and then place your salmon on top of the puree. In the center of you plate place the fennel that you seasoned and the place olives, peppadew peppers around shaved fennel. On each piece of salmon drizzle a little olive on top and place some lemon zest and one picked fennel fond then serve.