King Salmon belly crudo recipe, radish and fennel slices, mandarin gastrique

By polloazul

Ingredients

• 1/2 lb of king salmon belly
• 1 bulb of fennel, cut in half lengthwise through the middle
• 2 medium radishes
• 1/2 cup of red wine vinegar
• 1/2 cup of sugar
• 1 mandarin - zested and juiced
• fresh lemon juice
• sea salt
• 4 basil leaves, cut into a fine chiffonade

Details

Servings 2

Preparation

Step 1

Start by making the gastrique. In a small saucepan combine the sugar and vinegar. Bring to a boil. Add in some of the mandarin zest. Boil away till reduced to about 3/4 cup. Remove from the heat, pour into a small bowl, and let cool - standing this in a bowl of ice water really speeds this up. Put the juice of the mandarin into a different bowl. Add a little of the gastrique to it. Mix. You want the gastrique to just thicken the juice, but you don’t want a syrup. Keep adding the gastrique until you get the constistancy that pleases you. Add in some more of the zest, until the mixture is thoroughly specked with the rind. Add a small pinch of salt, mix and then taste. If it needs a little acidity, add a little of the lemon juice.

Use a mandolin on the finest setting, and slice the fennel and radish very thin.

Cut the salmon belly into thin slices. (remove the skin if it is on the belly first)

Arrange an disk of overlapping radish on a small plate. Top with half of the salmon belly. Top this with a little of the fennel. Sprinkle over some of the basil chiffonade, and a little of the fennel leaves if you have them. Finish with a little sea salt, and drissle some of the gastrique around the plate.