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 Recipe courtesy Chef Jason Wilson, Crush
Serves 4
Start to finish: 40 minutes plus overnight brine
from Edible Seattle July/August 2010
12 medium hedgehog mushrooms (or chanterelles)
1 tablespoon sugar
1 tablespoon kosher salt
1/4 cup cider vinegar
2 bay leaves
1 preserved lemon
3 tablespoons extra virgin olive oil
1 teaspoon finely chopped mint
2 tablespoons water
1/2 bulb fennel, shaved paper thin
16 pieces of fennel fronds (1/4 inch in size)
1 teaspoon minced chives
24 pumpkin seeds, toasted and salted
4 tablespoons olive oil
12 ounces fresh hamachi, reserved cold and sliced thin
4 green olives, pitted, Cerignola
Alaskan sea salt to taste
The night before, place mushrooms in a small bowl. Combine the sugar, Kosher salt, cider vinegar and bay leaves in a small saucepan. Simmer the pickling solution for three minutes, and pour the hot solution over the hedgehog mushrooms. Rest overnight. The next day, tear each mushroom into four even pieces.
In a blender, combine the preserved lemon, olive oil, mint and 2 tablespoons water and puree until smooth. Set aside.
Toss the fennel slices and fronds, chives, pumpkin seeds and olive oil in a medium bowl. Adjust seasoning to taste.
When you’re ready to eat, place fish, olives, pickled mushrooms and fennel mixture as you wish on your plates, with drizzles of preserved lemon sauce circling the crudo.
*Dairy-free
*Gluten-free
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