Crowd-pleasing main courses needn't be complicated. This single piece of tuna is more than up to the job and much of the work can be done ahead of time.
"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."
Roasted pork belly with tomato and cucumber relish recipe - To make brine, heat salt, sugar and 4 litres water in a large saucepan, stirring often, until salt dissolves. Cool to room temperature and refrigerate in a plastic container to chill.
"Twenty years ago when I was a young cook at The French Laundry in Napa, California, I was talking to a chef friend of mine in the kitchen who confidently claimed that ingredients sharing the same colour pair with each other and dared me to prove him wrong," says Achatz. "To this day, I still haven't, and this creamy, spicy and somewhat sweet white-on-white dressing proves it."
Santorini salad recipe- Reheat oven to 200c. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.
In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.
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