California Yellowtail Crudo with Dandelion Green Pistou, Pickled Shallots & Peppers and Edible Flowers
Crudo is an Italian or Spanish word that means “raw.” In culinary terms, it usually refers to an uncooked fish or shellfish dressed with some sort of acidic sauce. Dandelion greens have a sharp and spicy flavor that goes great with the yellowtail. And the pickled peppers and onions add that hint of spice and acid that just brings it all together.
Ingredients
FOR THE YELLOWTAIL:
- 16 ounces yellowtail*, cut into ½-inch cubes
- Dandelion Green Pistou (recipe below)
- Pickled Peppers & Onions (recipe below)
- ½ ounce purple radish microgreens**
- ½ ounce golden pea shoots**
- Assorted edible flowers**
- Sea salt
- 1 lemon wedge
- *You can substitute the yellowtail for salmon, tuna, mahi mahi or any other sashimi-grade fish.
- **We got this spring produce from Hungry Gardens at the Montrose Harvest Market.
FOR THE DANDELION GREEN PISTOU:
- 2 garlic cloves
- ⅛ cup shallot rings
- 1 cup olive oil
- 2 teaspoon sugar
- 1 teaspoon rosemary
- 2 teaspoon lemon zest
- ⅔ cup dandelion greens, washed, dried and rough chopped
- Salt and black pepper, to taste
FOR THE PICKLED SHALLOTS & PEPPERS:
- 1 cup white vinegar
- ⅔ cup sugar
- 1 cup ice
- 2 teaspoons salt
- 1 cup red jalapeño pepper rings
- 1 cup shallots rings
Instructions
FOR THE YELLOWTAIL:
- To assemble: Spoon the pistou onto the plate. Place the yellowtail on top of the sauce. Sprinkle each piece with sea salt and a drop of lemon juice. Garnish with the pickled peppers, pickled shallots, edible flowers and microgreens.
FOR THE DANDELION GREEN PISTOU:
- Pistou is a sauce that is similar to a pesto.
- This one is vegan.
- In a high-speed blender, add everything except the dandelion greens. Purée until smooth, then add the dandelion greens and purée until smooth. Adjust seasoning with salt and pepper.
FOR THE PICKLED SHALLOTS & PEPPERS:
- Prep the day before needed.
- In a pot, add the white vinegar and sugar. Bring to a simmer and cook until all the sugar is dissolved. Remove from the heat and add the ice. Place the peppers and shallots in separate jars and pour the cooled pickling liquid over top to cover. Add 1 teaspoon salt to each jar, mix and let sit overnight.
ABOUT THE CONTRIBUTOR
Chef John Lechleidner is the founder and star of a "A Chef and His Spoon", a YouTube channel where he shares recipes and tips for creating easy restaurant-quality meals. Find him at YouTube.com/@achefandhisspoon.
