Sophia Roe's Crispy Rice Crudo with Perrier-Jouët Blanc de Blancs

Crispy Crudo Sophia Roe


Crispy Crudo Rice Ingredients:

  • 1 pound Hamachi fillet sashimi grade, thinly sliced
  • 1/2 lemon, juice and zest
  • 1 shallot, very thinly sliced
  • 2 tbsp soy sauce
  • 1 tbsp high quality olive oil
  • Local herbs
  • 2 tbsp roasted sunflower seeds
  • Citrus oil - (see section below for recipe)
  • crispy rice - (day old well-seasoned rice, fried in neutral oil until golden brown pieces, then thoroughly cooled)
  • fleur de sel

Meyer Lemon Oil Ingredients:

  • 1 1/2 cups high quality olive oil
  • 1 peel from 2-3 unwaxed Meyer lemons


blanc de blancs tableware


Step 1: Preparing the Crispy Rice Crudo

  • In a large bowl, mix lemon juice/zest, soy sauce, shallot, olive oil, local herbs of choice, and sunflower seeds.
  • Add fleur de sel and black pepper to taste.
  • Whisk to combine

Step 2: Preparing the Meyer Lemon Oil

  • Thoroughly clean lemons and peel, avoiding white pith.
  • Place lemon peels with the olive oil in a skillet and cook over the lowest heat setting for 20 minutes.
  • Remove from heat and allow to cool down completely.
  • Once cooled, pour the oil in a bottle or jar. Be sure to store it in a cool, dark place to allow the flavors to develop.

Step 3: Plating the Crispy Rice Crudo

  • Layer the thinly sliced Hamachi on a plate.
  • Top Hamachi with the lemon and wild herb mixture, arranging nicely on the plate.
  • Drizzle with citrus oil and garnish with crispy rice and more local herbs.
  • Finisher options: edible flowers, thinly sliced radish, Serrano chiles, green onions, more citrus zest, dehydrated black olives.

pair with blanc de blancs 

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