Courtesy of Niche
September/October 2009
- 12 ounces pristine quality escolar, diced small (available at Bob’s Seafood, 314-993-4844)
- 12 ounces Fuyu persimmons, diced small
- 1 preserved lemon (available at Zamouri Spices, zamourispices.com)
- 1 large parsnip, peeled and roughly chopped
- 1 cup heavy cream
- 1 cup water
- Rice cracker balls and dried kombu (available at Asian grocery stores)
- Chili oil, optional
In a saucepan, add parsnips, cream, and water, and simmer on high until parsnips are tender. Stir pan occasionally to avoid burning. When tender, strain liquid and reserve. Place parsnips in a blender with a little of the liquid and purée. Add liquid as needed to achieve a silky texture.
In a bowl, toss together escolar, persimmon, and preserved lemon. Add salt to taste.
To serve: On a plate, add a spoonful of parsnip purée, then top with a spoonful of escolar mixture. Garnish plate with rice cracker balls and dried kombu. If you care for a little heat, add a drop of chili oil.
