
Pan-Seared Hamachi
Recipe courtesy of Chien Ho, Sauté Chef, Sycamore Hills Golf Club (Fort Wayne, Ind.)
Ingredients
- pearl onion - 2 bulbs
- green beans - 6 ea.
- baby orange carrot - 1 ea.
- baby purple carrot - 1 ea.
- baby yellow carrot - 1 ea.
- small oyster mushrooms - 3 ea.
- yellow beetroot - 1 ea.
- cream - 2 cups
- white sesame seeds - 1 Tbsp.
- black sesame seeds - 1 Tbsp.
- green onion - 1 ea.
- hamachi - 6 oz.
Instructions
Procedure for Prep:
- Blanch green beans until they are tender-crisp and the bright green color is set. It takes about 3 minutes as long as your pot of water is at a rapid boil when they go in.
- Transfer them to a cold ice bath, drain, and repeat the process with the carrots, but keep the carrots in the pot for 5 minutes.
- Cut the pearl onions in half, clean the oyster mushrooms, removing the root.
- Coat the hamachi with black and white sesame seeds, seasoning with salt and pepper.
- Peel and dice the yellow beetroot into small pieces.
- Soak the green onion strings in cold water.
Procedure for Cooking:
- Put the beetroot in the pot with cream, seasoning with a hint of salt, and cook until the beets are soft.
- Transfer to a blender and blend thoroughly. Keep the purée in a squeeze bottle.
- Sauté the carrots, green beans and oyster mushrooms with salt and pepper.
- Sear the pearl onions until lightly charred.
- Pan-sear all sides of the hamachi for 1 minute each, then let it rest for 3 minutes before slicing in half.
To Plate:
- Arrange the green beans into a checkered shape on one half of the plate.
- Place the pearl onions on the right side, the carrots in the middle and the oyster mushrooms on the left.
- Fill the beetroot purée on the other side of the plate.
- Use a small plate to press down and lift up to create veins in the purée.
- Place the hamachi and green onion on top.