STRIPED BASS CRUDO WITH BABY MANGO & PONZU VINAIGRETTE

STRIPED BASS CRUDO WITH BABY MANGO & PONZU VINAIGRETTE

FRESH, BRIGHT, AND BEAUTIFULLY BALANCED - A VIBRANT EXPRESSION OF ELEGANCE IN EVERY BITE.

Serves 2

INGREDIENTS

  • 1 whole striped sea bass, filleted and skinned
  • 1 sheet kombu (cut into two pieces)
  • 1 baby mango, peeled and thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp yuzu juice
  • 1 tsp honey
  • 2 tbsp olive oil
  • Fresh chives, finely snipped

METHOD

  1. Cure the bass - Place the fillets between the kombu sheets, wrap, and refrigerate for 30 minutes. Remove and slice thinly.
  2. Make the vinaigrette - In a small bowl, whisk soy sauce, yuzu juice, honey, and olive oil until smooth.
  3. Plate the crudo - Arrange slices of bass on a chilled plate. Add baby mango slices between the fish.
  4. Finish - Spoon over the ponzu-yuzu vinaigrette, garnish with chives, and serve immediately.

By Laurent Dagenais

 

BACK TO RECIPES