TRULY NW ROCKFISH CRUDO

Inspired by Oregon’s natural abundance. This quick appetizer is a delightful flavor explosion sure to rock your taste buds. Serves 3-4.

INGREDIENTS

1 lb MSC-certified West Coast Rockfish fillet, 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 󠀠 (Skinless and boneless)
1 Stalk celery, thinly shaved and leaves reserved
1/2 Cup Hazelnuts, toasted and finely chopped
Flaky Oregon sea salt
1/2 Cup Lemon juice

For Brown Butter Vinaigrette
1/2 Cup Unsalted butter
1/4 Cup Fresh lemon juice or sherry vinegar
1 tbsp Shallot, minced (optional)
Kosher salt
Freshly ground black pepper

INSTRUCTIONS

1. For the vinaigrette, melt butter in a small saucepan over medium heat. Once melted, reduce heat and simmer. Gently swirl to brown the milk solids. The aroma should be nutty and toasted. Remove from heat and let cool to room temperature. Whisk brown butter with lemon juice/vinegar and shallot. Add salt and pepper to taste. Reserve.

2. Prepare fish. Make sure your knife is sharp to ensure clean, consistent slices. Alternately, place the fish in the freezer for 20 minutes to make easier to slice.

3. Slice fish across the grain into 16 to 20 thin slices. Arrange on a cold platter. Season lightly with flaky sea salt and a touch of lemon juice.

4. Dress with celery shavings, leaves and toasted hazelnuts. Spoon warmed brown butter vinaigrette to finish. Serve immediately.