Hamachi Recipe
anise-cured hamachi, chilled radish crème, green apple & dill vin
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Ingredients
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Hamachi Preparation
Radish Crème
Green Apple & Dill Vin
Method
Hamachi Preparation
- 1
Cure the Hamachi
Combine sea salt, anise seeds, and sugar in a bowl. Rub this mixture over the hamachi fillets, ensuring they are well-coated. Place the fillets in a shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours, or overnight for best results.
- 2
Rinse and Slice
After curing, remove the hamachi from the refrigerator, rinse off the curing mixture under cold water, and pat dry. Slice the hamachi thinly and set aside.
Radish Crème
- 3
Prepare Radish Crème
In a bowl, mix the grated radishes with sour cream, lemon juice, and salt until well combined. Adjust seasoning to taste and refrigerate until ready to serve.
Green Apple & Dill Vin
- 4
Make the Vinaigrette
In a separate bowl, whisk together diced green apple, chopped dill, white wine vinegar, honey, and olive oil. Season with salt and black pepper to taste. Let sit for 10 minutes to meld flavors.
Assembly
- 5
Plate the Dish
On a serving plate, spread a layer of radish crème, arrange the sliced hamachi on top, and drizzle with the green apple and dill vinaigrette. Serve chilled.
