Truffle Hamachi Recipe
Celery Remoulade, Granny Smith, Black Truffle Aioli
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Ingredients
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Truffle Aioli
Celery Remoulade
Hamachi Preparation
Method
Truffle Aioli Preparation
- 1
Combine Ingredients
In a medium bowl, whisk together the mayonnaise, black truffle oil, minced garlic, lemon juice, salt, and black pepper until smooth and fully combined.
- 2
Chill Aioli
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Celery Remoulade Preparation
- 3
Mix Dressing
In a large bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined.
- 4
Add Celery
Add the julienned celery to the dressing and toss until evenly coated. Let it sit for at least 15 minutes for flavors to develop.
Hamachi Assembly
- 5
Season Hamachi
Pat the hamachi fillets dry with paper towels. Season both sides with salt and black pepper.
- 6
Plate the Hamachi
On a serving plate, arrange the seasoned hamachi fillets. Top with the celery remoulade and a few slices of Granny Smith apple.
- 7
Finish with Aioli
Drizzle the black truffle aioli over the hamachi and garnish with microgreens.
