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Spiced Harmour Crudo, Loomi, Saffron and Date Broth, Cured Lebanese Zucchini, Kirsck Emulsion, Pickled Plum, Turmeric and Parsley Oil, Pistachio
Recipe by Jamie Fleming
Try Jamie Fleming's Spiced Harmour Crudo, Loomi, Saffron and Date Broth, Cured Lebanese Zucchini, Kirsck Emulsion, Pickled Plum, Turmeric and Parsley Oil, Pistachio today!
- Steps
- Ingredients
Ingredients
Crudo Spice Blend
Loomi Saffron and Date Broth
Cured Lebanese Zucchini
Kirshk Emulsion
Turmeric and Parsley Oil
To Serve
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Steps
- For the Crudo Spice Blend, place all the spices into a dry frypan and toast on a medium heat for 2-3 minutes until fragrant.
- Transfer to a spice grinder and blitz to a powder. Place in a medium bowl with the salt and combine.
- Add the harmour fillet and toss to coat in the spice blend. Set aside to cure for 30 minutes in the fridge.
- When ready to cook the harmour, heat a small amount of oil in a pan on a medium-high heat. When the pan is almost smoking, sear the fish on all sides for 15 seconds – to just toast the spices.
- Remove from heat to a plate and transfer to the fridge to chill and firm up.
- For Loomi, Saffron and Date Broth, place all ingredients into saucepan on a medium heat and simmer for 20 minutes. Remove from heat and allow to steep for a further 20 minutes. Strain and reserve.
- For Cured Lebanese Zucchini, place all the ingredients into a bowl and allow to sit for 45 minutes. Strain and reserve.
- For Kirshk Emulsion, add egg yolk, kirshk, vinegar and salt to bowl and whisk together until creamy.
- Slowly add the oil to start the emulsion, adding in a steady stream and whisking continuously.
- When the emulsion is very thick, add the laban and stir to loosen slightly.
- Once everything is the texture of a loose mayonnaise, transfer to a squeeze bottle. Set aside in the fridge.
- For Turmeric and Parsley Oil, blanch parsley boiling water for 15 seconds. Refresh in an ice bath.
- Squeeze excess water from parsley and add to a bullet blender along with the remaining ingredients. Blitz on high for 2 minutes.
- Strain through muslin-lined sieve. Reserve oil in squeeze bottle.
- To serve, slice the chilled harmour into 3-4mm thin pieces.
- Select two plates, place seven 8mm dots of emulsion on the base of each plate.
- Lay fish loosely over the top of the emulsion. Add 5 or more small dots on top of the fish. Arrange 6 slices of zucchini, 6 coins of pickled plum over the fish.
- Garnish with pistachios and parsley and loomi powder.
- Pour chilled broth over fish and then drizzle a little turmeric and parsley oil over the dish.
