Smoked Sablefish & Watermelon Radish
Masia El Altet Olive Oil
Capers, Lemon Zest, Red Onion, Beet Microgreens
Starting the New Year off with a deliciously vibrant and easy brunch! This super-delightful appetizer or brunch course is made with sliced smoked sablefish layered with crisp watermelon radish, dressed with the best olive oil.
It is garnished with capers, lemon zest, red onion, beet microgreens and a bit of fresh ground black pepper to finish. Served with a toasted poppy seed bagel on the side, the silky buttery fish is heavenly paired with the crunchy mildly-peppery radish.
Smoked Sablefish & Watermelon Radish Recipe
- smoked sablefish
- watermelon radish
- lemon zest and juice
- red onion
- the best olive oil
- black pepper
Shingle sliced smoked sablefish with thinly sliced half-moons of watermelon radish on a platter. Sprinkle capers, lemon zest, and finely diced red onion on top. Drizzle excellent olive oil over the dish. Finish with a squeeze of lemon juice, a few microgreens and fresh ground black pepper. (Salt will probably not be needed as the fish and capers are already salty).
Masia El Altet Olive Oil
Masia is used to describe a country estate, a large farmhouse or a house where agricultural work is carried out. Altet stands for land elevation.
- The first coupage created by Masía el Altet – 60% Picual + 20% Arbequina + 20% Alfafarenca, Blanqueta and Genovesa
- “Pre Envero” stage of maturity of the olive (when the olive juice has the best aroma and taste)
- Very high in polyphenols and antioxidants
- Perfect to use with light fish, meat, cheese, pasta and all types of vegetables, as well as being used by many chefs in desserts and baking
- This extra virgin olive oil is balanced, elegant, herbaceous and fruity, and expresses the identity of the terroir, the special features of the olive varieties, and the personality of the agriculturalist
We were introduced to Masia El Altet Olive Oil at an unparalleled dinner at Joël Robuchon at the MGM Grand Las Vegas this past summer. We were staggered by the tableside bread cart, where the Chef’s favorite olive oil and a block of Brittany butter were paired 18 different types of breads.
The Bagel Cafe
We brought home a couple great bagels and take-out smoked sablefish after New Year’s Brunch at our favorite deli here in Vegas, The Bagel Cafe. The food is authentic, the service always efficient and attentive, the atmosphere very busy and fun. Owned and operated by a New York family since 1996, the housemade bagels are boiled then baked and all their hand-sliced smoked fish are flown in weekly from Brooklyn, N.Y.