Compressed Watermelon Base
At Gotham, we compress the watermelon to intensify the flavor. If you’re doing this at home just cut a rectangular slice of watermelon, approximately 7 inches by 1.5 inches. Set aside.
¼ cup fresh watermelon, finely diced
¼ cup fresh radish, finely diced
¼ cup red onion, finely diced
¼ cup cup fresh cucumber, finely diced
4 mint leaves, finely sliced
1 tablespoon Lime juice
3 tablespoons Extra Virgin Olive Oil
Toss all the vegetables in a small bowl. Season with olive oil, salt and lime juice. Set aside.
12 oz wild striped bass
¼ cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice.
Remove skin of bass and slice into 2×1 inch pieces. Place in small bowl and cover with orange and lime juice. Place in refrigerator and let “cook” in the juice for at least 2 hours (and up to 4 hours).
1 avocado—peeled and stone removed
1 Tablespoon lime juice
½ small jalapeno pepper with seeds
1 Tablespoon olive oil
2 Teaspoons water
Combine all the ingredients in a blender, and process until smooth. Season with salt and pepper. Set aside.
Watermelon Ginger Juice
½ lb watermelon, cubed
1.5 oz peeled ginger
1 teaspoon sugar, or to taste
1 tablespoon plus 1 teaspoon lime juice
1/3 of a Thai chili
Purée all the ingredients in blender and strain through a fine chinoise. Taste and adjust acidity, if necessary. Set aside.
Assemble the salad by placing your rectangle of watermelon on the plate and then arranging the bass on top. Place a teaspoon of diced vegetable salad on top of fish. Using a small spoon, add a dollop of avocado purée to each plate. Finish by pouring watermelon ginger juice around plate.