TROUT & NECTARINE CRUDO WITH ED SZYMANSKI, DAME
This month, we took our camera down to Dame — a British seafood restaurant in NYC’s West Village. Here, Ed Szymanski has perfected fish and chips (no exaggeration, the reviews speak for themselves).
It’s a dish that changes with the seasons as much as the catch of the day.
Last November it looked like scallop crudo in a smoked whitefish broth, Cara Cara Oranges, trout roe & fig leaf oil. Last August we saw the scallops with Shiro Plums, Husk Cherries, Tomatillos and Anise Hissop Flowers. Last month, cured trout with gooseberries, currants, yuzu kosho & flowers.
Today, Nick’s Yellow Nectarines make the cut, with Spring Onions and Cilantro Flowers.
As we launch into stone fruit season and show why we should seek out spots in our nectarines this summer, Ed gives us the keys to another menu staple: seafood crudo.
SEASONAL SEAFOOD CRUDO
Ingredients
Bones of 1 smoked whitefish
Shiro-dashi
¼ fatty trout belly
1 Yellow Nectarine
1 Spring Onion
Cilantro Flowers
Senia Olive Oil
Method
1. Make the broth by cooking the smoked whitefish bones in water at a simmer for a couple of hours. Season with Shiro-dashi.
2. Slice the trout, then slice the nectarines to match the size of the trout belly. Arrange on a plate.
3. Dress with the broth, and Senia Olive Oil.
4. Finely julienne the greens of the Spring Onion, and add to the trout belly to garnish.
5. Finish with the Cilantro Flowers.
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