- Yield: 4 Servings
CURED SHIMA AJI
- 140 grams | 5 ounces shima aji fillet (striped jack)
- 1.5 kilograms | about 12 green tomatoes, quartered
- 20 grams | ⅓ cup flat-leaf parsley leaves
- 40 grams | 1.3 ounces green garlic
- 120 grams | ⅓ cup sel gris
- 60 grams | 2 cups New Zealand spinach
- 20 grams | 1 ½ tablespoons ascorbic acid
- 4.5 kilograms | about 5 quarts water
- 4 | large artichokes
- 40 grams | ⅓ cup diced carrot
- 40 grams | ⅓ cup diced celery
- 60 grams | ⅓ cup diced yellow onion
- 20 grams | 1 ½ tablespoons extra virgin olive oil
- kosher salt
- 750 grams | 3 cups dry white wine
- 500 grams | 2 cups freshly squeezed lemon juice
- 100 grams | ⅔ cup blanched almonds
- 480 grams | 2 cups water
- 300 grams | 10.5 ounces reserved braised artichoke trim (recipe above)
- 80 grams | ⅓ cup Twin Sisters olive oil
- 6 grams | 1 teaspoon kosher salt
- freshly squeezed lemon juice
How to Make It
FOR THE CURED SHIMA AJI:
- To remove the skin of the shima aji, trace the perimeter of the fillet with the tip of a boning knife. Insert the knife in one corner of the fillet, just under the skin, and gently peel the skin away. It is important to keep the silver skin just under the outer skin intact. Discard the outer skin and place the fillet in a metal tray on ice in the refrigerator.
- In a blender, combine the tomatoes, parsley, green garlic, sel gris, and spinach and mix on high speed until smooth, about 30 seconds. Pour the marinade into a vacuum seal bag and add the fillets to the bag. Seal with full pressure, return the bag to the metal tray on ice in the refrigerator, and marinate for 5 hours.
- Remove the fillet from the bag and discard the marinade. Thinly slice the fillet against the grain into at least 12 slices. To maintain color and freshness, store the slices between parchment paper on the metal tray on ice in the refrigerator until needed. FOR THE BRAISED ARTICHOKES:
- In a large bowl, dissolve the ascorbic acid in 3.8 kilograms (4 quarts) of the water. Working with 1 artichoke at a time, use a paring knife to remove and discard the leaves by cutting straight across the outer ridge of the artichoke, exposing the thistles underneath. Remove the thistles with a spoon and, using a vegetable peeler, peel the green skin from the stem. Submerge the artichokes in the acidulated water to ensure they don’t oxidize.
- In a small rondeau, combine the carrot, celery, onion, and oil over low heat and sweat for about 5 minutes, or until translucent. As the vegetables cook, season them with kosher salt. Do not let the vegetables caramelize. Add the wine and increase the heat to high. Bring to a boil and cook for 3 minutes. Drain the artichokes and add them along with the lemon juice and the remaining 900 grams (4 cups) of water to the rondeau. When the liquid reaches a simmer, reduce the heat to low and cook the artichokes for about 40 minutes, until tender, checking them periodically with the tip of a knife for tenderness. Remove from the heat and let the artichokes cool, submerged in the cooking liquid, in the refrigerator.
- Slice two of the artichokes lengthwise into 12 ribbons about 1/16 inch (2 millimeters) thick. Cut the remaining two artichokes lengthwise into wedges ¼ inch (6 millimeters) wide. Weigh the leftover artichoke trim and reserve 300 grams (10.5 ounces) for the hummus recipe. Divide the cooking liquid into three batches and hold the artichoke slices, dice, and trim each in its own batch to avoid oxidation. FOR THE HUMMUS:
- Combine the almonds and water in a pressure cooker and cook on high pressure for 30 minutes. Drain the almonds and transfer them to a blender. Drain the artichoke trim and add to the blender along with the oil. Mix on high speed for 3 minutes, until a smooth puree forms. Season with kosher salt and with lemon juice to taste, then strain through a chinois. Transfer to a squeeze bottle and reserve in the refrigerator. FOR THE GREEN TOMATO VINAIGRETTE:
- Strain the green tomato juice through a very fine cloth filter and season with the oil and Maldon salt. Cover and store in the refrigerator. FOR THE GREEN TOMATOES AND GREEN ALMONDS:
- Following the natural sections between the seeds, cut the tomatoes into segments. Remove the outer flesh and reserve the seed portions. Combine the milk and ascorbic acid in a container. Slice each green almond in half lengthwise and submerge the almonds in the acidulated milk. TO SERVE:
- In a small bowl, season the tomato seed segments and artichoke wedges with oil and Maldon salt. Spoon the salad into 4 narrow bowls. Shape the artichoke slices and shima aji slices into loose curls, and arrange 3 pieces of each in each bowl. Place the halved green almonds on top. Finish with a few dots of the hummus and 10 purslane leaves, then spoon some vinaigrette into each bowl.