Hamachi sashimi with granny smith apple (serves 4).
Yamaha Ginjo Sake
Kasumi Hyogo-ken, Japan
For the fennel barigoule:
2 cups dry white wine, reduced by half 1 cup extra virgin olive oil 1 sprig Thyme 1 clove garlic, peeled 1/2 small fennel bulb, cored, cut into 1/4-inch dice Salt to taste
For The fennel-apple pur e:
3 ounces butter, diced 2 ounces 1/4-inch dice fennel 8 ounces 1/4-inch dice Granny Smith apple 1 tablespoon Pernod 1/4 cup dry white wine Salt to taste
For The yuzu vinaigrette:
1/4 cup plus 3 tablespoons olive oil 1/4 cup plus 3 tablespoons canola oil 1/2 tablespoon yuzu kosho Salt to taste
For the pickled apple: *
1 Granny Smith apple, cut into fine julienne 2 tablespoons yuzu vinaigrette, from above
Four 4-ounce portions hamachi, cut from loin
For the garnish:
Thinly sliced serrano chile
Crushed coriander seeds
* yields more than needed for plating
For the fennel barigoule: Bring wine to simmer with oil, thyme and garlic. Season with salt. Add fennel. Simmer until tender. Cool rapidly in ice water bath until chilled. Refrigerate.
For the fennel-apple puree: In heavy pot, melt half the butter until foaming. Set aside remaining butter in refrigerator to chill. Sweat fennel in melted butter until translucent. Season with salt. Add apple. Stir and season with salt. Cover and cook, stirring frequently, until the apple is falling apart but not caramelized. Add Pernod and cook uncovered until mixture is dry. Add wine and simmer until mixture is dry. Transfer to blender and puree while adding chilled butter. Cool in ice water bath. Pass through fine-mesh sieve. Refrigerate.
For the yuzu vinaigrette: Whisk ingredients together and reserve.
For the pickled apple: Combine ingredients in plastic bag and arrange apple in one even layer. Seal at highest setting in commercial vacuum sealing machine. Refrigerate.
To serve: Plate as shown, starting with fennel-apple puree and finishing with vinaigrette. Garnish with serrano pepper, cilantro, fennel, blossoms and seeds.
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|Date:||Dec 22, 2011|
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