Sockeye salmon sashimi, peach, fried kale, ponzu

1/4 pound sashimi-grade sockeye salmon (or any other sashimi-grade salmon)

1 fresh peach, ripe

1 bunch curly or Tuscan kale

1/4 cup salmon roe

2 to 3 tablespoons ponzu (to taste)

Olive Oil

Maldon salt or sea salt

Defrost sashimi (if frozen) in the refrigerator. Ideally, you’d want it still slightly frozen for ease of slicing. Slice salmon in 1/6 inch segments using a very sharp knife.

TO FRY KALE: Wash and dry kale and cut into approximately 3-inch segments, removing the rib. Heat about an inch of neutral oil to about 350F in a skillet. Once at temperature, drop in kale segments. Mix around. It will take approximately 30 seconds to 1 minute. Remove and salt. Let cool. Can be made a few hours in advance.

Get creative with your plating, adding salmon, kale, peaches, salmon roe, then drizzle with ponzu, olive oil and salt. Serve immediately while fish is cold.

Tomato Water, Poached Shrimp, Basil Oil

TOMATO WATER

2 lbs fresh tomatoes

2 tsp kosher salt

Using a food processor or blender, pulse tomatoes just until they have broken. Line fine-mesh sieve with cheesecloth and place over a large bowl. Add tomatoes and their juices into cheesecloth and gather cheesecloth above it and tie off (so it is contained). Put in the refrigerator overnight. Do not squeeze the cheesecloth….it will cloud the tomato water.

BASIL OIL

2 cups basil

2 cup extra virgin olive oil

salt

Boil basil for 10 seconds and remove to an ice bath. Drain well and place on paper towels to remove excess water. Place in food processor or blender. Slowly pour in olive oil while food processor is running. Add a dash of salt. Let mixture sit for an hour. Place a fine-mesh sieve over a bowl to separate oil from basil leaves and gently press the solids to extract oil.

SOUS VIDE POACHED SHRIMP

1/2 lb raw shrimp, shells removed

1 tsp garlic

1/4 cup olive oil

salt and pepper

Place all ingredients into a vacuum seal bag. Set sous vide machine to 130F. Submerge and cook for 15 minutes. Let cool and refrigerate until serving.

Hamachi Sashimi, Nectarine, Marcona Almonds & Jalapeño

1/4 pound of sashimi grade hamachi

1 nectarine, sliced to 1/8 of an inch

1 jalapeño (or thai chili), sliced thin

1/4 cup of marcona almonds, chopped

1 clove of garlic, minced

2 to 3 tablespoons of ponzu (to taste)

Olive Oil

Maldon salt or sea salt

Defrost hamachi (if frozen) in refrigerator. Ideally, you’d want it still slightly frozen for ease of slicing. Slice hamachi in 1/4 inch segments using a very sharp knife. Lay out on plate.

Insert nectarine slices in between hamachi slices. Place a slice of jalapeño on top of each fish/nectarine segment. Sprinkle with minced garlic. Drizzle with ponzu, olive oil and salt.

Fried Squash Blossoms, mozzarella and anchovies

8 large squash blossoms

4 ounces of fresh mozzarella cheese, cut into 8 strips (approximately 2 x 1 inch)

1 can of slices anchovies

1 cup of all purpose flour

1/4 teaspoon baking powder

1 large egg

1/2 cup beer or sparkling water

Olive or vegetable oil, for frying

Salt & pepper

Remove pistil from each blossom. Carefully stuff blossoms with each with one piece of mozzarella & one anchovy filet. Carefully twist the flower closed around cheese and fish. Over medium high heat, add 1/4 inch of oil to cast iron skillet. Mix flour, baking powder, salt and pepper. Beat egg. Gradually mix in dry ingredients, then whisk in water or beer until batter is smooth.

Dip blossoms into batter then place into skillet. Fry until golden, about 5 minutes, flipping occasionally. Place on paper towel lined plate and sprinkle with salt.

For garnish - lower heat to medium (oil approximately 275 or 300) and drop in dry basil leaves. Remove within 5 to 10 seconds onto paper towel to drain.