Rockfish Crudo with Ajo Blanco and Roasted Serrano Oil

Though this is a dish I created with Seattle in mind, it was inspired by running into a Seattle connection in Paris. Rob Mendoza, who worked at Lummi Island’s The Willows Inn before moving to France, is the chef at a chic wine bar and restaurant, Le Saint Sébastien, where he combines classic flavors with lightness and sweet romanticism. When we ate there, I was wild about his perfectly fried sardines, which were served in a pretty puddle of ajo blanco, the cold soup