"Me, the cultured, well-traveled, adventurous chef that I pretend to be was schooled in the dust bowl that is Alamosa," jokes Cummings. "Seriously, I was humbled and excited to learn that such a great fish could be served raw -- one of my favorite ways to eat fish, and now it's my job to spread the word."
Alamosa striped bass crudo with watermelon radish, oven roasted grapes, micro cilantro and honey horseradish vinaigrette Serves 4
Ingredients
1 pound striped bass filet, skinned, removed of rib bones and sliced into thin "sashimi" cuts 4 ounces white seedless grapes 1 piece watermelon radish, peeled and julienned 1 tablespoon Dijon mustard 1/2 cup honey 2 ounces fresh grated horseradish 1/2 cup rice wine vinegar 1 cup olive oil 1/4 teaspoon chile flake (espelette or paprika) 1 tablespoon water 1 tablespoon Italian parsley, chopped Salt and pepper to taste
For the grapes
1. Preheat oven to 250 degrees. 2. Place grapes on a sheet tray in the oven for 4 1/2 hours, allow to cool, then slice in half.
Directions
1. Place all ingredients except olive oil and parsley into blender and blend at medium speed until all ingredients are incorporated. 2. Slowly drizzle olive oil into mixture until emulsified. 3. Add parsley and blend until incorporated. 4. season with salt and pepper to taste
Plating
1. Place bass slices into center of the plate. Season lightly with salt. 2. Drizzle vinaigrette over top of fish. 3. Place radish, grapes, and cilantro randomly around the plate.