Fall in love this fall with this recipe for hamachi crudo

KANSAS CITY, Mo. -- Looking for new recipes to try this fall? Ryan Brazeal, owner and chef at Novel,  visited FOX 4 on Thursday, Oct. 13 to share one of his favorites. Novel is a restaurant inside a house in Kansas City's historic west side near the the Crossroads.

Hamachi Crudo
lardo, chestnut, pear, black truffle

5 slices of hamachi loin, cut 1/8'' across the grain
a pinch maldon flaked sea salt
1 Tbs. of chestnut puree
2 Tbs.small diced winter pears
1 1/2 tsp. crushed preserved black truffle
five slices cured park fatback
1/4 tsp. cracked pink peppercorns
10 chervil leaves

Chestnut Puree:
Cover 2 cups roasted, peeled chestnuts and 1/4 a sliced yellow onion with apple juice and simmer until chestnuts are tender. Puree in a blender and season with salt.

Spread chestnut puree in an even line on the plate. Top with fish. Season with salt. Top each slice of fish with an equal amount of pears and truffles. Drape lardo over the top and finish with pink peppercorn and chervil.

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