★ Guest Curator's Choice ★ Featuring 47 Tracks by Bob Marley, French Montana, Migos, 2Pac, Bob Dylan, Dirty Projectors and more, curated for you by the team at Rucola, NYC.
Cooking time may vary but 1 hour should be enough.
For the Crudo:
3 oz (90ml) Branzino Filet (thinly sliced)
1 tsp Sunflower Seeds (toasted and lightly salted)
½ tsp Seeded Jalapeno (diced)
1 pinch Fennel Pollen
1 pinch Maldon Salt
1 tsp Pickled Green Tomato (chopped)
½ oz (15ml) Finishing Olive Oil (high-quality)
1 leaf Basil (fresh)
1 tsp Chive (chopped)
For the Pickled Green Tomato:
2 Large Green Tomatoes
2 cups White Vinegar
1 cup Water
½ cup Salt
½ cup Pickling Spice Blend
For the Crudo: Arrange thinly sliced, raw branzino on a cold plate.
Sprinkle sunflower seeds, jalapeño, fennel pollen, salt and chopped pickled green tomato evenly over the fish.
Drizzle olive oil liberally over the fish until totally covered.
Tear fresh basil leaf by hand over the fish, and sprinkle chives to finish.
For the Pickled Green Tomatoes: Thickly slice green tomatoes and reserve.
Bring remaining ingredients to a boil, and remove from heat when salt is dissolved.
Pour over tomatoes, and cool to room temperature.
Can to preserve indefinitely, or use within 1 week.
Serve and Enjoy!
This dish initially made its way onto our menu during our first summer open, and it immediately became our most popular appetizer. Many guests have never had anything else, and some will order 2 or 3 portions for their whole meal.