Sea Bass Crudo
Our version of Launderette's Striped Bass Crudo but with Sea Bass. Yields a generous appetizer serving for 2-4, to share, depending on how hungry you all are and whatever else you're serving.
INGREDIENTS
- Sea bass fillets, 4oz skinned and cut into very thin (2-3mm thick) bite-sized pieces
- Sea Salt, ¼ tsp
- Garlic Power, ½ tsp
- Oregano, dried, ½ tsp
- Lemon Juice, 1-2 TBS
- Red Chilis, 2 TBS finely chopped
- Extra Virgin Oil, 2 TBS
- Chili Sauce, 1 ½ TBS
- Dashi, ⅓ cup prepared
- White Onion, 1 spiral cut (see image)
- Avocado, 3 thin slices
- Thai Basil, 6-8 small leaves
- Walnuts, 1-2 TBS, toasted and finely chopped
INSTRUCTIONS
- Mix sea salt, garlic powder, and dried oregano and rub over sea bass pieces. Place seasoned fish in a small bowl or casserole pan.
- Drizzle lemon juice across all pieces, tossing to get into all the "nooks and crannies."
- Smear finely chopped red chilis on all sides of every piece.
- Pour olive oil, chili sauce, and prepared dashi across fish. Mix gently but well. Place in fridge to chill while you prep other ingredients.
- Slice avocado, wash and select 6-8 small basil leaves, cut onion spiral, and chop and toast walnuts.
- Remove fish from fridge and transfer (along with juice) to serving bowl. Garnish with avocado, onion, basil leaves, and toasted walnuts.
- Serve with toasted pita or other bread for sopping up the sauce!
Crab Toast
Our version of Launderette's dish of the same name. Makes two servings (2 slices of crab toast each).
INGREDIENTS
- Crab Meat, 6oz
- Watermelon Radish, 4 very thin slices
- Avocado, 1, fruit scooped out and cut in chunks
- Semolina Bread, 4 slices (or other crusty and hearty bread)
- Extra Virgin Olive Oil, 1 TBS
- Kosher salt, to taste
Fennel Aioli (inspired by this recipe)
- 1 large egg yolk
- Dry Mustard, ½ TBS
- Cider Vinegar, 1 tsp
- Brown Sugar, 1 tsp
- Lemon Juice, ½ tsp
- Fennel Seeds, ½ tsp ground
- Peanut Oil, ⅛ cup
- Kosher salt, ¼ tsp
Caper-Mint Vinaigrette (inspired by this recipe)
- Olive Oil Vinaigrette Salad Dressing, 1 cup (we used Ken's)
- Fresh Mint Leaves, approximately 30 large
- Capers, 2 tsp (well rinsed)
INSTRUCTIONS
Fennel Aioli
- Combine all Fennel Aioli ingredients (1 large egg yolk through Peanut Oil) and whisk with a wire whisk until the mixture begins to thicken.
Caper-Mint Vinaigrette
- Blend all Caper-Mint Vinaigrette ingredients (Salad dressing through capers) in a blender.
Watermelon Radish Prep
- Preheat toaster oven on bake to 400 degrees.
- Lightly brush watermelon radish slices with olive oil and sprinkle with salt.
- Bake in heated toaster oven for approximately 3 minutes until tender.
Putting it Together
- Toast sliced bread in toaster oven until crisp (but not burnt!)
- Smear each piece with a small portion of Fennel Aioli.
- Top with chunks of crab.
- Garnish with 2 slices watermelon radish per serving and avocado chunks.
- Drizzle liberally with Caper-Mint Vinaigrette.
- Serve.
Store any leftover Fennel Aioli and Caper-Mint Vinaigrette in the refrigerator for up to 1 week.
Brussels Sprouts with Apple Bacon Jam
This makes 5-6 appetizer or salad-sized servings.
INGREDIENTS
- Brussels Sprouts, 2lb
- Extra Virgin Olive Oil, 3 TBS
- Sea Salt, 1 TBS
- Ground Black Pepper, 1 TBS
- Apple Bacon Jam/Marmalade, ¼ cup
- Pickled Onions, ½ tsp strained and diced
- Smoked Almonds, ¼ cup
- Pecorino Cheese, ½ cup (divided)
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- Slice and wash Brussels Sprouts. Spin in a salad spinner or pat dry.
- Add Brussels Sprouts, olive oil, sea salt, and pepper to a large bowl and gently toss.
- Spread Sprouts on a baking sheet so there's only one layer.
- Bake for 10-12 minutes. Take out, gently stir, and continue broiling for another 10-12 minutes.
- Remove from oven, toss with Apple Bacon Jam, pickled onions, smoked almonds, and ¼ cup Pecorino Cheese.
- Garnish with more Pecorino Cheese an serve.
