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Kona Kampachi
Kona Kampachi
Chef: Jean-Georges Vongerichten
...with fresh raspberry vinegar

Kona Kampachi fillets
Fleur de sel
Extra virgin olive oil
Black pepper in a pepper mill
Yellow celery leaves (from the heart)

For the vinegar:
1 cup vinegar
1 cup sugar
1 pint raspberries
3 cloves/1cinnamon stick (in small sachet)

Slice fish in 1/8' thick slices and shingle on parchment to make 2.5 oz portions. Keep in metal pan over ice in the refrigerator.

To make vinegar, combine sugar and vinegar in a sauce pot with spices and bring to boil, pour over raspberries and let cool.

To serve, make sure fish is dry and arrange on a chilled plate. Scatter with five raspberries and a little of the vinegar, then drizzle liberally with olive oil. Season with fleur de sel, top with several celery leaves and finish with a turn of black pepper.

NEXT: Pan Roasted Kona Kampachi
Last updated April 21 2008: 9:01 AM ET