Fresh Hamachi Crudo Yuzu Aioli Truffle Essence Sha... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crudo is Italian for a food that is served raw. This dish takes Japanese flavors and elevates it to a whole new level. Ingredients:
for the fish |
8-10 oz. fresh sashimi grade hamachi (yellowtail), thinly sliced |
hawaiian red alae salt (sub fleur de sel or similar type salt) |
togarashi shichimi (japanese 7-spice chili powder) |
1 icicle radish, very thinly shaved |
micro opal basil or micro shiso, stems removed |
white truffle oil |
for the aioli |
1 egg yolk |
1 to 1 1/4 cup canola or grapeseed oil |
1 garlic clove, smashed and roughly chopped |
yuzu juice to taste |
kosher salt to taste |
for the cucumber foam |
3 japanese cucumbers, cut into chunks |
1 cup heavy cream |
2 tbsp. yuzu juice |
kosher salt to taste |
1 tsp. lecithin |
Directions:
1. To make the aioli, combine the egg yolk, garlic, and 1 Tbsp. of yuzu in a blender. Blend untilt he garlic is incorporated, then slowly add 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).
2. 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.
3. 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.
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