CRUDO
Sergio Maglione
![](https://www.cuisine.co.nz/wp-content/uploads/2022/04/Cuisine-Magazine-Sergio-Maglione-Recipe-Crudo-754x1024.jpg)
Serves
4Preparation
20 minsIngredients
½ small shallot, finely chopped | |
1 fresh chilli, finely chopped | |
150ml fruity extra virgin olive oil | |
½ clove garlic, finely chopped | |
½ handful each flat-leafed parsley and mint, finely chopped | |
zest of 1 lemon and juice of ½ lemon | |
260g fish fillets, sliced, (eg snapper, trevally, scorpion fish, kingfish or John Dory) | |
2 oranges, segmented | |
1 grapefruit, segmented | |
1 lime, segmented | |
10g freeze-dried blood orange slices (optional; I use Fresh As brand) | |
20ml balsamic glaze (I use Jk.14 brand) | |
10 small thyme leaves |
WINE SUGGESTION
Casa D'ambra Ischia Bianco 2019
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Instructions
1. | In a small bowl, toss the shallot and chilli with 50ml olive oil and leave aside. |
2. | In another bowl toss the garlic, the parsley and mint, the lemon zest and 50ml olive oil. |
3. | Put the sliced fish on a large plate (or four entrée plates) keeping a little gap between the slices. |
4. | Spoon the shallot/chilli mix over the fish, then the garlic and herbs. |
5. | Squeeze the juice of ½ lemon on top. |
6. | Add all the citrus segments and the freeze-dried orange, mixing evenly. |
7. | Finish with the rest of the olive oil, balsamic glaze, thyme, salt and pepper. |
Recipes & food styling Sergio Maglione / Photography Manja Wachsmuth