Back to Default

Fresh Hamachi Crudo Yuzu Aioli Truffle Essence Shaved Icicle Radish Cucumber Foam

Share your comments

Introduction

This is an amazing first course that looks like it was prepared at a 3-star restaurant. The key is to get great fresh fish, slice it well, and then just follow the recipe.

Servings: 4

More Views

Ingredients:

For the Fish:
4 Ounces Fresh Sashimi Grade Hamachi (yellowtail) (8-10) thinly sliced
Hawaiian Red Alae Salt (sub Fleur de Sel or similar type salt)
Togarashi Shichimi (Japanese 7-spice chili powder)
1/2 Icicle Radish, very thinly shaved
Micro Opal Basil or Micro Shiso, stems removed
White Truffle Oil
For the Aioli:
1 Egg
1 Garlic Clove, smashed with the Garlic Rocker
Yuzu Juice (to taste)
1 Cup Canola or Grapeseed Oil (1 to 1 1/4)
Kosher Salt (to taste)
For the Cucumber Foam:
1 1/2 Japanese Cucumbers, cut into chunks
1/2 Cup Heavy Cream
1 Tablespoon Yuzu Juice
Kosher Salt (to taste)
1/2 Teaspoon Lecithin

Directions:

  • To make the aioli, combine the egg, garlic, 1 Tbsp of yuzu and the oil in a jar. Using an immersion blender put all the way into the jar to the bottom, blend for 20 seconds, then slowly raise the blender to incorporate all of the oil  until the aioli becomes thick. Season to taste with kosher salt and yuzu (the aioli should be fairly acidic). Reserve in a non-reactive container in the fridge (the aioli will keep for about a week).
  • To make the foam, combine the cucumber, cream, and yuzu in a blender and puree until incorporated, about 1 minute (it will be fairly thick at this point). Strain 2-3 times through a fine chinois until all of the pureed meat is removed and only the green liquid remains. Season to taste with kosher salt, and whisk in the lecithin. Reserve in the fridge and transfer to a medium sized saucepan to foam.
  • To assemble, smear, streak, or dollop some yuzu aioli on a chilled plate. Lay the hamachi on the aioli. Lightly sprinkle some finishing salt and shichimi over each slice, and lightly drizzle some truffle oil. Place some icicle radish on the fish, and top with the micro opal basil or shiso. Using an immersion blender, foam the cucumber liquid and place on and around the hamachi. Serve immediately.

Notes:

Crudo is Italian for a food that is served raw. This dish takes Japanese flavors and elevates it to a whole new level.

- - - - - - - - - - - - - - -