Crudo with Beet Confetti and Horseradish Cream
This is an even easier alternative to gefilte fish which has the added advantage of tasting better. You need to use great quality fish. I use California local-caught yellowtail. Make sure you slice it thin against the grain. Don’t cheap out on the olive oil, either.
Ingredients
- 1 pound top quality sustainable salt water fish (halibut, sea bass, yellowtail)
- ½ cup great quality extra virgin olive oil
- 3 beets, yellow, red and orange
- 5 inches horseradish root r 2 T. prepared horseradish
- 2 t mayonaisse
- 1 bag microgreens or arugula
- 2 blood oranges
- good quality sea salt
Instructions
- Wrap beets in foil and roast in 450 degree oven until very tender, about 30 minutes. Let cool, unwrap, slip off skins and wipe clean. Dice in 1/8 inch dice.
- Chop horseradish and blend in blender with mayo, or use prepared horseradish and mayo.
- Using Refrigerate fish. Using a sharp knife, cut across the grain in very thin slices, about 1/8 inch. Place slices in glass, ceramic or stainless steel bowl and coat with 1/4 cup olive oil . Cover and refrigerate 20 minutes. Remove from fridge, place individual slices on each plate. Use ¼ cup fresh live oil (not marinade) to drizzle over fish.
- Sprinkle each piece with beets and drizzle with horseradish sauce. Place a pile of microgreens or arugula alongside. Blend orange juice and remaining olive oil and drizzle over greens.
- Sprinkle sea salt over fish and salad and serve.
