Striped Bass Crudo with Popcorn Crema and Shishito Vinaigrette


In a small saucepan, heat the olive oil. Add the peppers and garlic and cook over moderately low heat, stirring occasionally, until just softened, about 3 minutes. Scrape the mixture into a small bowl and whisk 
in the vinegar, lime juice, herbs and crushed red pepper. Season the vinaigrette with salt.


In a medium saucepan, melt the butter. Add the shallot and cook over moderately low heat, stirring frequently, until softened, about 3 minutes. Add the cream and the 
4 cups of popcorn and cook, stirring occasionally, until the popcorn breaks down 
and the mixture is creamy, about 10 minutes. Scrape the mixture into a high-speed blender and puree until smooth. Strain the crema through a fine-mesh sieve set 
over a medium bowl and season with salt. 


Spread some of the popcorn crema onto 4 small plates. Arrange the fish over the crema and drizzle with the shishito vinaigrette. Sprinkle the fish with flaky salt and black pepper, garnish with parsley leaves, snipped chives and popcorn and serve.