Salmon Belly Crudo with Fennel and Tangerine Gastrique
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Stove
- Mandoline
- Chef's knife
- Cutting board
- Chilled serving platter
- Measuring cup
- Measuring spoon
- Microplane
- Citrus press
- Spoon
- Whisk
- Tasting spoon
- Paring knife
- Kitchen scale
- Refrigerator
Ingredients
- ¼ cup granulated sugar
- ¼ cup red wine vinegar
- ¼ cup rice wine vinegar
- 2 sprigs fresh fennel fronds (chopped)
- zest of 1 small tangerine
- juice of 1 small tangerine
- sea salt (as needed)
- 1 teaspoon lemon juice (or as needed)
- ½ fennel bulb (cored)
- 2 radishes
- ½ pound Alaskan Kin Salmon belly (skinless and well-chilled)
- 1 tablespoon lightly packed whole tarragon leaves (as garnish)
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