Identita New York 2014: 5 Gourmet Recipes From The World's Best Chefs

Recipe courtesy of Chef April Bloomfield For the Pickled Figs: Yield: 2 quarts 1 quart figs, whole 30 grams ginger, peeled 4 pieces star anise 2 clove pieces 1 tablespoon juniper berries 3 tablespoons palm sugar 4 cups red wine vinegar 4 cups water 3 tablespoons salt For the Daurade Crudo: Yield: 3-4 (1⁄4 ounce) slices per serving Fillets of daurade 2 tablespoons lemon juice 1 tablespoon pistachio oil 2 pinches (about 1⁄2 teaspoon) Maldon or Jacobsen sea salt 1 tablespoon Sicilian pistachios, toasted 1 pinch (about 1⁄2 teaspoon) Espelette pepper 1-2 tablespoons extra virgin olive oil To prepare the pickled figs: Place the figs in a large bowl and set aside. Place a medium sized pot on the stove and add all of the remaining ingredients, bring to a boil and stir until the sugar has dissolved. Remove the pot from the heat and carefully pour the mixture over the figs. Allow the figs to arrive at room temperature before covering and refrigerating for 24 hours. To prepare the daurade crudo: Slice the pickled figs very thinly, making rounds. Mix together the lemon juice, pistachio oil and salt until they are evenly blended. Add the daurade to the sauce. Transfer the fish to a plate and drizzle with remaining sauce. Garnish the dish by sprinkling pistachios and Espelette pepper, top with 1 slice of pickled fig. Finish by pouring a thin stream of extra virgin olive oil over the completed dish and serve.