Tuesday, July 9, 2013

Tuna with Salted Plums, Fennel and Wild Radish

Recently I prepared a big eye tuna that was rolled in wild fennel pollen and then cold-smoked and served raw.  I paired the tuna with red and green plums from the orchard.  The plums were picked slightly green to keep them away from the birds - so I shaved them and tossed them with sea salt for a few minutes.  This idea came from my experience working in Hawaii - where ling hi mui is a popular seasoning on everything from shaved-ice to popcorn.  On this dish the salted plum provides both the salt and acidity to balance the lightly smoked fish.  Wild radish blossoms and radish pods finish the plate.

No comments:

Post a Comment