FISH CRUDO WITH STONE FRUIT, FENNEL & CHILLI
SERVES 4-6 AS A STARTER OR LIGHT MEAL / PREPARATION 20 MINUTES / COOKING 5 MINUTES
Summer stone fruit is excellent in fresh fish salads adding some crunch and sweetness. Choose fruit that is firm but slightly underripe. If you are using peaches you might like to peel the fruit, depending on their furriness. If they won’t part from the stone easily, I tend to slice around it. The fennel could be left fresh, but I like the flavour and softness of the grilled bulb. Use a great extra virgin olive oil here as it makes all the difference; I’ve become quite the fan of using Lot Eight’s newly released G&T olive oil, flavoured with juniper and quinine – it’s perfect for raw fish dishes.
2 red chillies zest of 1 lemon and juice of ½ lemon
3 tablespoons extra virgin olive oil
1 tablespoon sesame seeds, toasted
1 fennel bulb, very thinly sliced
400g fresh, firm-fleshed fish, thinly sliced across the grain
(I used trevally)
2 nectarines or peaches
1 small handful mint leaves, shredded
Prick the chillies with the tip of your knife and grill until dark and blistered. When cool enough to handle, remove the skin and seeds and slice into thin strips. Set aside.
For the dressing, mix together the lemon zest and juice, the olive oil and the sesame seeds.
Grill the fennel for 1-2 minutes over a medium heat, then mix with a tablespoon of the dressing and set aside.
When ready to serve, put the fish slices on a platter. Season generously with sea salt. Slice the nectarines and scatter over the fish. Add the fennel. Drizzle with the remaining dressing and scatter over the mint leaves and chillies.
VEGETARIAN/VEGAN Consider using thin slices of raw cucumber or roasted red capsicum in place of the fish.