- 8 ounces sushi-grade American red snapper fillets
- Maldon or French sea salt (or homemade sea salt; recipe follows)
- 4 teaspoons Park Place Magic Oil (recipe follows)
- Mountain Huckleberry juice (recipe follows)
- 2 cups extra-virgin olive oil (I use Frantoia, but any quality oil will do)
- 1/2 cup thinly sliced fennel
- 2 tablespoons sliced shallots
- I whole clove
- I teaspoon coriander seeds
- I tablespoon juniper berries
- I teaspoon black peppercorns
- I whole nutmeg seed, split in half
- 1 serrano chile, smashed
- 2 teaspoons kosher salt (I prefer Diamond Crystal)
- I tablespoon chopped fresh oregano
- I pound huckleberries
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 ounce gin
- Juice of I lemon
Wrap the fish tightly in plastic and freeze overnight The next day, thaw the fish in the refrigerator until softened but still very cold. Cutting on the bias, slice the snapper at a 45-degree angle into I /8-inch slices.
Fan the snapper slices on four small plates. Season with sea salt and drizzle each serving with I teaspoon Magic Oil.Top each with a small drizzle of juice. Serve immediately with a slice of toasted bread on the side.
Combine all the ingredients in a small saucepan over medium heat. Bring to a very light simmer; remove from the heat, cover; and allow to steep overnight. Strain the oil through a fine-mesh sieve into a jar and use as desired. Seal and store any extra oil in the refrigerator for up to I year
Combine all the ingredients in a large bowl and mix well. Let it sit at room temperature for 30 minutes, then strain the juice through a fine-mesh sieve into a pitcher; squeezing the solids with your hands to extract all the liquid.
Preheat the oven to 200°F. Line a fine-mesh sieve with cheesecloth and set it over a large bowl. Collect ocean water in a clean gallon jug and strain it through the prepared sieve into the bowl.
Pour the water into a wide pan over high heat. Bring it to a hard boil and continue to boil until most of the water has evaporated and a slurry remains. Spread the slurry evenly on a rimmed baking sheet and place it in the oven. Bake, stirring every 5 minutes, until the slurry is completely dried. Remove the baking sheet from the oven and let it sit on the counter overnight. The next day, transfer the salt to an airtight container