Black Bass Tartare with Macadamia Nuts, Cilantro Gelée, and Puffed Barley

This is a dish to prepare with pristine fresh fish, preferably black bass or salmon. What distinguishes it is the garnish—crunchy puffed barley and macadamia nuts, Aleppo or Espelette pepper, and plenty of citrus—all of which enhance and showcase the freshness of the fish. It’s important to coat the diced fish first with grapeseed oil, which remains fluid even at refrigerated temperatures. The oil prevents the salt from curing the fish. We want the seasoning, but we don’t want it to cook th