Boulevard's BC Rockfish Crudo with Spring Radishes and Salsa Verdé

Recipes May 13, 2020

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Eva Chin, Sous Chef at Boulevard: Eva was initially drawn to cooking through the power and warmth of feeding others. 10 years later, Eva is now Sous Chef at Boulevard Kitchen in downtown Vancouver. Her ingredient of choice is eggs - no matter how they’re cooked. Outside of the busy kitchen, Eva enjoys weekend trips to Whistler or Portland with her wife.


Prep Time: 30 Min

Serving Size: Serves Two Adults

Skill Level: Moderate


Ingredients

  • 2 tbsp. of tigers milk
  • 2 tbsp. of salsa verde
  • 2 tbsp. of prawn oil
  • 3 pieces of raw radishes
  • 3 pieces of pickled red radishes
  • Cilantro leaves
  • 3 pieces of pickled watermelon radishes
  • 3 pieces of blood orange
  • Shaved fennel
  • 250g bottom longline-caught BC yellowtail rockfish fillet

Instructions

BC Rockfish

  1. Lightly cure each side of rockfish fillets with equal parts sugar, salt (1 tsp.), and the zest of 2 limes.
  2. Let the fish rest for 12 minutes until flesh has firmed up.
  3. Pat dry with paper towel and wrap over ice and let rest for 5 minutes.
  4. Diagonally slice with a sharp knife, slicing fish into 6 thin sashimi slices.
  5. Slice 3 blood orange segments.
  6. Slice 3 slivers of pickled red onion.

Assembly

  1. Plate 6 pieces of cured rockfish slices on plate.
  2. Top with 3 pieces of blood orange segments, 3 pieces of pickled red radishes, 3 slivers of pickled red onions, and 3 pieces of pickled watermelon radishes.
  3. Garnish with cilantro, shaved raw radish, and shaved fennel.
  4. Finish with the salsa verdé, prawn oil, and tiger’s milk.

About Hooked Cookbook

Filled with easy-to-cook recipes that can be created from the comfort of your home, Hooked highlights dishes made by some of Vancouver’s most talented Executive and Sous Chefs.

Features range from Botanist’s Beet Cured BC Salmon to Royal Dinette’s BC Pacific Cod with Nugget Potatoes – dishes that are perfect examples of Vancouver’s thriving food scene.

Through 16 unique seafood dishes, Hooked celebrates both experienced and up-and-coming chefs, who often work without recognition – giving them a platform to build their brand and showcase their culinary expertise.

We hope you enjoy cooking incredible seafood dishes with the help of this cookbook. Post your renditions using #FreshlineDelivery to be featured on our Instagram and Facebook page.

Connect with Freshline:

We're always looking to connect with our customers. To get in touch, please drop us a note at support@freshline.io, or connect with us on Instagram, Twitter, Facebook, LinkedIn, or through our website.

Joseph Lee

Co-founder at Freshline.

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