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Hamachi Salad on Sesame Melba
Thinly sliced Hamachi tuna served with soft quail egg, crunchy crudity and yogurt-mint espuma Ingredients
- 25g Yuzu Juice
- 75g Olive Oil
- 2.5g Salt
- QS (Quantité Suffisante) Pepper
- 25g Hamachi
- 50g Yogurt
- 125g Cream 38%
- 4g Black Pepper Corn
- 5g Peppermint
- 25g Carrot Puree
- 2.5g Sesame Oil
- QS Salt
- QS Pepper
- 2.5g Carrot
- 4g Radish
- 4g Koushin Daikon Radish
- 1p Quail Egg
- 2.5g Fries Salad
- 5g Sesame Bread
- QS Romaine Lettuce
Directions
- ---Prepare Dressing---
- Mix yuzu juice, olive oil, salt, and pepper
- ---Marinate Fish---
- Slice hamachi
- Marinate in yuzu dressing
- ---Prepare Sauce---
- Miz yogurt, cream, black pepper corn, and peppermint, place in saucepan, and heat
- Set aside to infuse aroma
- Filter through a chinois. Let cool.
- Pour into an espuma (for frothing)
- ---Prepare Carrot Dressing---
- Mix carrot puree, sesame oil, salt, and pepper
- ---Prepare Garnish---
- Slice radish and koushin daikon radish
- Shred carrots into thin long sticks
- Poach the quail egg
- Slice the sesame bread. Make melba toast in the oven.
- ---Prepare Dish---
- On top of the sliced sesame bread, place the sliced radish and koushin daikon radish. Put carrot dressing on top.
- On top of that place the hamachi and poached quail egg garnished with shredded carrots and romaine lettuce.
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