Okay Okay!
So this dish started following a conversation I had with my brother, not sure how we got to the topic ..
But he said there was no way I can make a dish with fish and strawberries that will work!
And when I'm told there's no way ... I have to do it. That's me :)
What I love about cooking first and foremost - is trying.
Trying to combine flavors, to reach balance between flavors, to get out of my comfort zone.
I have not worked in kitchens, what I know comes mainly from these attempts and my desire to always research on the world of cooking.
Oh and how good is the internet... I get to learn so much while exploring!
And how fun it is.. I love it.
I also love trying something a few times until I succeed.
I think I nailed this dish the second time I made it. And while making it I had to taste it a lot during the process, to be able to understand what's missing or what flavour is too strong, what I like and what needs to improve.. In order to get a balanced dish.
And I would love to encourage you to do that too! train your palate by tasting and trying things out.
The result is a spicy strawberry gazpacho, with the strawberry becoming more of the perfume of the whole dish.
I paired it with a fennel salad with chervil, the anis-ish flavors of the fennel and chervil works well with the strawberry and the spicy flavours.
And finally, white palmida sashimi, coriander oil and coarse salt.
And that's how I combined a fish with strawberry.
Ta Da!
Ingredients:
Gaspacho -
10 medium strawberries
Half a red chili pepper
A teaspoon and a half of peeled and grated ginger
2 tablespoons olive oil
1 teaspoon white / red wine vinegar
1 teaspoon balsamic vinegar
1 teaspoon maple
1 teaspoon flat salt
A pinch of crushed black pepper
1 clove of garlic
Fennel salad -
1 fennel
A handful of chervil leaves separated from the stems [can be converted to coriander]
Half a squeezed lemon
1 teaspoon salt
A pinch of crushed black pepper
1 tablespoon olive oil
Coriander oil -
3 tablespoons olive oil
2 tablespoons finely chopped coriander
Pinch of salt
Sashimi -
200 g white palmida fillet without skin and cut into slices [can be converted to Intias]
Coarse Atlantic salt
Prep:
Start preparing for the salad, rinse the fennel and cut it into thin slices [preferably with a mandolin].
Mix the fennel slices with a teaspoon of salt and set aside.
Prepare the coriander oil - mix the olive oil with the chopped coriander and a pinch of salt. Set aside.
Prepare the gazpacho - start with grinding all the ingredients except the maple in a blender.
Important part - taste! Try to understand if there is a need to balance or if there is already a good balance. For example, I added the maple because the strawberries I bought that day were not sweet enough. So I wanted to add a balanced sweetness. Or if the chili is not spicy enough - add more. Or if a little more salt is needed ... Taste, always taste.
There should be a harmony between the spiciness, saltiness and sourness along with a really subtle sweetness.
Once the flavors blended well, strain the gazpacho through a fine sieve. Store in the refrigerator.
Now back to the fennel salad, apparently the fennel chalked liquids, so strain it,
In a bowl, mix the fennel with the rest of the salad ingredients.
Taste and see if more salt is needed.
Now for the fun part - plating!
Pour a bit of the gazpacho into a flat plate and spread it evenly over the whole plate. We want a beautiful, even and thin pink layer.
Place a small amount of salad in the center or side.
Arrange the fish slices.
Sprinkle coriander oil over them, you can also drip some oil around the plate.
And finish with some Atlantic salt over the sashimi.
Enjoy! :)
אני זמינה לכל שאלה והתייעצות באינסטגרם - mor.is.cooking@
