Seabass Crudo, Mara Dulse, and Almond
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An incredible recipe from the amazing chefs at Lerpwl restaurant in Liverpool.
Serves 1
Ingredients
Seabass Crudo Mix
- 50g diced seabass
- 20g diced compressed mooli
- 10g diced cucumber
- 5g diced shallot
- 0.5g smoked dulse
- Juice of half a lime
- Zest of half a lime
- 2g salt
Almond Puree
- 775g roasted flaked almonds
- 200g sugar
- 300ml cold water
- 2% salt
- 2% ultratex
Compressed Mooli
- 100g diced mooli
- 50g smoked oil
To garnish
- 2 radishes
- 20ml Ponzu
- 5 borage flowers
- 8 gooseberry slices
- 6 radish slices
- 5g almond puree
Method
1. First, make the almond puree. Blend the roasted almonds, water and sugar together in a thermo mix. Once blended, add the salt and ultratex. Vacuum pack until needed.
2. Make the compressed mooli. Duce the mooli into 1/2cm cubes and compress in a vacuum pack with the smoked oil. Keep in vacuum packs until needed.
3. Slice the radishes on a mandolin to approximately 1/2mm thick. Keep the slices refreshed in icy water.
4. Assemble all of the elements of the dish, as in the picture.
