I often make crudo at home - usually high quality fish, evoo, lemon, flaky salt, herbs, etc.
My question - how can I elevate crudo like restaurants do? Are there common sauces, components, etc. that most chefs are using or I need to learn? Are you aware of any helpful resources?
Every year I cook a multi-course meal for my family and I want to add crudo this year. I am a home cook, not a fine dining chef, but my goal is to make something that approaches what you would get at a nice restaurant.
I’m planning to use bay scallops - they will be in season and I get them straight from the water.
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