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Crudo, Squid Noodles, Cucumber and Mint Consommé, Lemon Gel and Saffron Oil, Blinq Blossom
Recipe by Snezana Calic
Try Snezana Calic's Crudo, Squid Noodles, Cucumber and Mint Consommé, Lemon Gel and Saffron Oil, Blinq Blossom today!
- Steps
- Ingredients
Ingredients
Fish Stock
Cucumber & Mint Consommé
Pickled Cucumber
Saffron Oil
To Serve
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Steps
- For the Fish Stock, remove the fillets from the bones. Remove the skin from the fillets. Set fillets aside in the fridge.
- Place the head and bones in a large stockpot. Roughly chop the vegetables and add to the pot with the peppercorns and enough water to just cover, approximately 3 litres.
- Bring to a gentle simmer and allow to bubble away slowly, skimming off impurities as they rise to the surface. Cook for 25-30 minutes.
- Strain the fish stock into a saucepan and reduce for a further 15 minutes, or until reduced by a third. Season to taste.
- Remove half of the stock and place in the fridge for serving. Set the other half aside.
- For the Cucumber & Mint Consommé, slice the cucumbers in half lengthwise and remove the seeds with a spoon. Roughly chop the flesh and place into a bowl. Season generously with salt and allow to sit for 5 minutes.
- Remove from the bowl and add to a high-speed blender with the remaining ingredients and 2-3 ice cubes to preserve color and texture. Blend until completely smooth.
- Line a sieve with 4-5 layers of muslin over a bowl. Pour in the cucumber mixture and allow to strain for at least 30 minutes - don’t press.
- Transfer the bowl and sieve to the fridge and allow to drip until serving - the consommé should be bright green and crystal clear.
- For the Pickled Cucumber, use a mandolin or peeler to slice the cucumber lengthwise into thin ribbons, avoid the seeds so that the strips are long and clean with just the pale flesh and skin.
- Slice the strips into 5cm pieces and place into a bowl. Add the remaining ingredients and refrigerate until ready to use.
- For the Saffron Oil, crush the saffron threads in a mortar and pestle. Add a teaspoon of warm water and let infuse for 10-15 minutes. Blend the infused saffron water with oil until fully combined. Strain through a fine sieve and keep chilled until serving.
- To prepare the Sea Bass Crudo, take the reserved sea bass fillets. Slice into thin and elegant strips, approximately 3mm thick and 3cm long. Arrange the slices on a serving plate and set aside in the fridge.
- To prepare the Squid Noodles, pat dry the cleaned baby squid with a paper towel. Slice into 3mm thin slices. Set aside in the fridge.
- To serve, place 4-6 shallow serving bowls in the fridge to chill thoroughly.
- Warm the reserved fish stock to 65°C for poaching. Quickly blanch the squid noodles in the warm stock - no more than 60-90 seconds. Immediately transfer into the cold stock to stop the cooking.
- Divide the squid noodles between the two plates. Place into the centre of each plate. Season the sea bass with salt and a light drizzle of lemon juice. Arrange 4 thin slices around the squid noodles.
- Twist one end of the pickled cucumber ribbons and create a spiral. Arrange 2-3 around the fish.
- Finely slice the apple cheeks, then halve to form a crescent. Toss in lemon juice then add amongst the other elements.
- To finish the consommé, season the chilled, strained stock with the juice of a lemon, a splash of the plum or olive brine and salt. The chilled stock should be minty, vibrant, cucumber-forward, lightly spicy, and acidic.
- Pour the consommé around the bowl, just before serving. Finish each plate with 4–5 delicate drops of saffron oil. Garnish with dill and the wild green herb.
