RECIPES

Japanese Hamachi Tartar with Soy Vinaigrette, Shisho Leaf, Crispy Wakame, California Avocado-Jalapen

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 Japanese Hamachi Tartar with Soy Vinaigrette, Shisho Leaf, Crispy Wakame, California Avocado-Jalapen

Developed as part of the 2012 California Avocado Week at Downtown Disney District (Anaheim, CA)

Ingredients

Serves: 2
    Sorbet
1/2  cup  sugar
cup  Timoline Inverted Sugar
cups  water
tsp.  lime zest
  Fresh California Avocado
  Jalapeno deseeded
Tbsp.  Japanese Yuzu Juice
tsp.  Cremodan Sorbet Stabilizer
    Hamachi Tartar
lb.  Japanese Hamachi, sushi grade #1, ½ inch dice
tsp.  Lemon Oil
tsp.  soy sauce
  Green Shisho leafs, chiffonade cut
  As needed  Micro cilantro
  As needed  Crispy Wakame

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Sorbet
Bring sugar, water, yuzu and sorbet stabilizer to a boil. Fold in trimoline sugar and whisk. Chill base. Blend base, avocado, lime zest and jalapeno in a blender till smooth. Process in ice cream machine according to manufacturer’s directions. Reserve in freezer till needed.

Hamachi Tartar
In a bowl toss Hamachi with the lemon oil, soy sauce and shisho leaf. Compress tartar into a mold on a plate, then remove the mold. Top tartar with quenelle of sorbet. Sprinkle 1 tsp of crispy wakame and garnish with micro cilantro, Italian agretti and a drizzle of lemon oil.

Nick Weber

Recipe courtesy ofChef Nick Weber – Catal for the California Avocado Commission

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