La Sériole Recipe
Raw Hamachi marinated in citrus, Yuzu mushroom broth, peas “a la française”
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Ingredients
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Citrus Marinade
Yuzu Mushroom Broth
Peas a la Française
Method
Preparation of Hamachi
- 1
Marinate Hamachi
In a bowl, combine yuzu juice, lemon zest, lime zest, olive oil, salt, and black pepper. Add the hamachi fillets and coat them well. Cover and refrigerate for at least 30 minutes.
Yuzu Mushroom Broth
- 2
Prepare the Broth
In a pot, heat a little olive oil over medium heat. Add minced garlic and grated ginger, sauté for about 1 minute. Add sliced mushrooms and cook until soft. Pour in vegetable broth, yuzu juice, and soy sauce. Bring to a boil, then reduce heat and let simmer for 15 minutes.
Peas a la Française
- 3
Cook the Peas
In a small saucepan, melt butter over medium heat. Add finely chopped shallots and sauté until translucent. Add fresh peas, salt, and pepper. Cook for about 5-7 minutes until the peas are tender but still vibrant green.
Plating
- 4
Serve the Dish
In a bowl, ladle the yuzu mushroom broth. Place the marinated hamachi fillets in the center and top with the peas a la française. Garnish with additional herbs if desired.