Seabass Crudo with Raspberry, Chilli & Green Oil

Written By Dasha Korznikova

Prep: 15-30 minutes


Serves: 2 as a starter

Ingredients

For the crudo

  • 1 very fresh seabass fillet, skin removed

  • 6–8 raspberries (some halved, some whole)

  • ¼ small red onion, very finely sliced

  • ½ red chilli, thinly sliced

  • Handful of micro herbs (or baby leaves)

  • Flaky salt

For the dressing

  • Juice of ½ lemon

  • 1 tbsp olive oil

  • 1 tsp raspberry juice (just crush one berry with the back of a spoon)

  • Small pinch of salt

For the green oil

  • Handful parsley

  • Small handful basil

  • 100ml olive oil

  • Pinch of salt

Optional

  • A few drops of chilli oil for that orange contrast

Method

1. Green oil
Blitz herbs, olive oil and salt until bright green. Strain.

2. Slice the fish
Cut the seabass into thin, uneven slices, not too perfect. Keep chilled until ready to serve.

3. Dressing
Mix lemon juice, olive oil, raspberry juice and salt. It should taste lightly sharp with a subtle fruitiness, not sweet.

4. Assemble

  • Lay the fish across the plate

  • Add red onion in soft curves

  • Place raspberries, some halved, some slightly crushed

  • Scatter chilli

5. Finish

  • Spoon over the dressing

  • Drizzle green oil loosely

  • Add a few drops of chilli oil

  • Finish with flaky salt and micro herbs

NOTES

This one’s all about restraint and timing. Get your fish as fresh as possible and keep it cold until the very last second, warm crudo is just a bit sad. Slice it right before serving with a really sharp knife, slightly uneven is better than too perfect. Dress it last minute so you’re not accidentally curing it, and go light, you can always add more but you can’t take it away.

Your raspberries want to be ripe but still holding themselves together, not collapsing into mush. Same with the chilli, it’s there for a bit of warmth, not to hijack the whole dish.

Dasha Korznikova
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