Miss Polly's Fish Crudo with Pickled Fennel, Labneh and Crispy Capers
One of the best little crudos you’re going to have this summer, this Italian-style dish makes the most of fresh white fish.
Ingredients
1/2 cup orange juice
1 tsp sugar
1 Tbsp red wine vinegar
Juice of 1 lime
1 fennel bulb, shaved
1 small shallot, thinly sliced
3 Tbsp capers drained
1 Tbsp olive oil
350g fresh tarakihi
3 Tbsp dill sprigs
A good handful of Italian parsley
Labneh
Bark crackers or baguette, to serve
Method
In a small bowl, whisk the orange juice, lime juice, vinegar, and sugar together. Shave the fennel and place into the dressing. Season with salt. Slice the shallot and add this to the dressing. Stir well and set aside.
Fry the capers over a medium heat in 1 tbsp of olive oil. When they are lightly crispy, transfer onto some paper towels and set aside.
Slice the fish and place onto a large platter. Scatter the fennel and shallot over the top of the fish and around the dish. Pour the dressing over the top. Scatter the parsley over the dish and then gently place small dollops of the labneh over the fish.
Serve with bark crackers or freshly warmed sliced baguette.