Lunchbreak: III Forks chef Billy Caruso makes Madai snapper crudo

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Billy Caruso

III Forks
180 N. Field Blvd.
Chicago
(312) 938-4303
www.3forks.com

Event:
Rock the Rooftop
Monday, May 11
6:00 p.m. - 9:00 p.m.

For tickets:

commonthreads.org/events.html

Madai Snapper Crudo

Ingredients:
4 oz Madai (Japanese Red Snapper)
1 tsp almond slices, toasted
1 tsp black truffle shavings
1 Meyer lemon, zested and juiced
1/2 oz olive oil
1 Tbs micro swiss chard
Maldon salt (or sea salt) season to taste
black pepper, season to taste

Directions:
Slice the snapper into very thin slices and lay them flat on a tray or piece of plastic wrap. Season with salt and pepper (works best when very cold). Gently place the seasoned fish into a small bowl. Add 1 tsp meyer lemon juice, and zest of the lemon. Add the toasted almonds, truffle shavings and half of the olive oil, stir gently until the fish is evenly coated. Lay the slices out on a cold plate with even distribution of the almonds on top of the fish.  Sprinkle lightly with olive oil and a few salt crystals. Garnish with a few of the micro greens and candied lemon zest.

Candied Lemon Zest

Ingredients:
1 lemon
1/2 cup sugar
1 cup water

Directions:
Using a peeler, peel long pieces of the lemon zest off the lemon. Cut into very thin strips, as thin as you can get them. Place in a small sauce pot, add 1/2 cup sugar and 1 cup water. Bring to a boil and reduce heat and simmer for 25 min or until the lemon zest strips are translucent. Remove from the heat, and transfer to a container and let cool at room temperature.