Arctic char crudo with tucupi dressing recipe by Rafael Cagali
Learn how to make this bright and refreshing appetiser by chef Rafael Cagali, from Elis restaurant in London. Get the recipe on Fine Dining Lovers.
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Cooking tools:
- Spice grinder
- Blender
- Kitchen scale
- Fine-mesh sieve
- Microplane
- Oven
- Skillet
- Mixing bowl
- Airtight container
- Chef's knife
- Cutting board
- Plate
- Paper towel
- Refrigerator
- Spoon
- Stove
Ingredients
- Kosher salt: 300g
- Sugar: 65g
- Coriander seeds: 5g
- Fennel seeds: 5g
- Lemon zest: 15g
- Lime zest: 10g
- Tucupi juice: 500ml
- Fennel juice: 100ml. smoked
- Shallots: 100g. sliced
- Ginger: 10g. sliced
- Garlic: 5g
- Coriander: 35g. fresh
- Dashi: 10g powdered granules
- Lime: 2. juice and zest
- Arctic char: 250g (or any typical crudo fish)
- Extra virgin olive oil
- Fresh herbs
- Grapefruit: 1
- Chestnuts: 3-4
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