Hamachi Crudo
  • Yield: 8 3-piece portions
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Hamachi Crudo

By July 17, 2024

Recipe courtesy of Samuel Faggetti, Executive Chef of Tulsa (Okla.) Country Club

Ingredients

Instructions

Procedure for the Cucumber Vinaigrette:

  1. Cut the cucumber in half lengthwise and remove seeds. Roughly chop the cucumber and place in a blender with the white balsamic vinegar. Slowly stream in the oil.
  2. Add the cilantro, coriander and citric acid. Blend until smooth.
  3. Adjust seasoning and then strain through a fine mesh strainer. Reserve.

Procedure for the Tomato Relish:

  1. Dice tomato into large chunks and place in a food processor. Pulse several times until tomatoes are uniformly chunky, but not pureed. Remove tomatoes to a fine mesh strainer and strain out all juices and liquids, leaving a dry tomato pulp.
  2. Discard juice or use for another application.
  3. Using the strained pulp, mix in olive oil and sherry and season with salt. Chill and reserve for service.

Procedure for the Iceberg Bricks:

  1. Remove core from iceberg lettuce. Soak whole head in ice water for 10 minutes.
  2. Cut small bricks and pat dry.

To Plate:

  1. Cut hamachi in thin sashimi slices and lay over iceberg brick.
  2. Pour cucumber vinaigrette over the brick and fish to pool on bottom of the plate.
  3. Place a small spoonful of tomato relish on each piece of fish.
  4. Squeeze a few drops of fresh lemon juice and then sprinkle flaked sea salt on fish.
  5. Garnish with micro mustard greens or micro cilantro.
  6. Serve immediately.
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