Join us in this new recipe where we dive into a delicate and flavorful crudo of turbot, paired beautifully with heirloom tomatoes, pickled shallots, and fresh basil. Watch as we slice and arrange these fresh ingredients to create an elegant dish, finished with edible flowers and a drizzle of olive oil.
Mandoline the Shallot: Start by using a mandoline to thinly slice one shallot. The thin slices will allow for a quick pickling process.
Pickle the Shallot: Place the sliced shallots into a small bowl. Add a splash of freshly squeezed lemon juice and a pinch of salt. Toss gently to ensure the slices are well-coated. Let this mixture sit and cure while you prepare the other ingredients. The acid from the lemon will lightly pickle the shallots, bringing out their natural sweetness and reducing their sharpness.
Slice the Heirloom Tomatoes
Select the Tomatoes: Choose a ripe, vibrant heirloom tomato, ideally one found at the peak of its season for maximum flavor and sweetness.
Thinly Slice the Tomato: Using a sharp knife, carefully slice the tomato into thin, even rounds. The thin slices will allow the natural sugars and juices to shine through and balance the dish.
Arrange on the Plate: Arrange the tomato slices on your serving plate in a visually appealing manner. Spread them out slightly, allowing space for the turbot slices to be added later. The goal is to showcase the bright colors and juicy texture of the tomatoes.
Prepare the Turbot Crudo
Select the Turbot: Use sushi-grade turbot, known for its snow-white color and meaty texture, making it an ideal companion for citrus and spice.
Thinly Slice the Turbot: With a sharp knife, slice the turbot as thinly as possible. Aim for transparency in the slices, which will enhance the delicate texture and allow the fish to absorb the flavors of the marinade.
Roll the Turbot Slices: Take some of the thin turbot slices and gently roll them into small, flower-like shapes. These rolled slices add a touch of elegance and textural contrast to the dish.
Arrange the Turbot: Place the rolled turbot flowers on the plate alongside the heirloom tomato slices. For the remaining turbot slices, lay them flat on the plate, maximizing their surface area. This will allow the fish to fully absorb the flavors of the spice, olive oil, and other marinade components.
Season the Crudo
Add Urfa Biber: Sprinkle a small amount of Urfa Biber, a smoky Turkish spice, over the turbot and tomato slices. The subtle heat and smokiness of the spice will complement the fresh flavors of the dish.
Drizzle with Olive Oil: Lightly drizzle high-quality extra virgin olive oil over the entire dish. The oil will add a rich, fruity note and help to carry the other flavors.
Add Fresh Basil: Prepare a chiffonade of fresh basil by rolling several basil leaves into a tight cylinder and then slicing them thinly. Sprinkle the basil over the turbot and tomatoes.
Garnish with Marigolds: If available, add a few marigold petals from the garden for a pop of color and a hint of floral flavor.
Serve and Enjoy:
Final Presentation: Take a moment to admire the vibrant colors and textures of the dish. The combination of the snow-white turbot, the bright heirloom tomatoes, and the green basil and marigold petals creates a visually stunning presentation.
Share and Savor: This crudo is best enjoyed fresh, ideally in the company of friends or family. Serve immediately and enjoy the delicate balance of flavors and textures, highlighting the quality of the sushi-grade turbot and the peak ripeness of the heirloom tomatoes.
