Recipe: Hawaiian style crudo

Courtesy: Twist at Hanohano

Kona Kampachi, baby fennel, pickled red radish, sea asparagus

Thinly sliced Kampachi

Shaved fennel- marinated with orange juice, olive oil

Pickled red radish- lightly salted, sugar, rice vinegar.

Sea asparagus- blanched

Baby golden beets- steamed and marinated with olive oil, sherry vinegar

Blood orange emulsion- garlic, Dijon mustard, blood orange and zest, shallots, olive oil egg, yolks

Amarnth to garnish.

Season with red salt

Shaved fennel

  • 1 qt. fennel, shaved thinly
  • ¼ c. orange juice
  • 3 T. olive oil

Pickled radish

  • 1 c. radish, slice thinly
  • ½ T. salt, kosher
  • 1 T. sugar
  • 2 t. rice vinegar

Blood orange emulsion

  • 3 T. garlic
  • 1 T. Dijon mustard
  • ½ c. blood orange juice
  • 1 T. blood orange zest
  • 4 egg yolks
  • 2 T. shallots, minced
  • 1 c. olive oil
  • 1 c. salad oil

Combine all ingredients except oils in blender. Add oils slowly and emulsify.