Restaurants›North Pond›Wagyu**, Huckleberry Recipe

Wagyu**, Huckleberry Recipe

Inspired by North Pond
Time1h 30m
Serves4

Chicharron Crusted Loin, Nori Tart, Alpine Cheddar Custard, Red Dulce Seaweed, Pickled & Blistered Huckleberries

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Ingredients

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For the Wagyu Loin

For the Nori Tart

For the Alpine Cheddar Custard

For the Huckleberries

Method

Prepare the Wagyu Loin

1

Season and Coat

Preheat the oven to 375°F (190°C). Season the Wagyu loin with salt and black pepper. Roll the loin in chicharron crumbles to coat evenly.

2

Sear and Roast

In a hot skillet, sear the coated loin on all sides until golden brown. Transfer to the oven and roast for about 20 minutes or until desired doneness. Let rest before slicing.

Prepare the Nori Tart

3

Make the Dough

In a bowl, mix rice flour, water, and salt to form a dough. Press the mixture into a tart pan lined with nori sheets.

4

Bake

Bake the tart in the oven at 375°F (190°C) for about 10-15 minutes until firm and slightly golden. Let cool.

Prepare the Alpine Cheddar Custard

5

Blend Custard Mixture

In a mixing bowl, whisk together heavy cream, eggs, grated Alpine cheddar, and salt until smooth.

6

Bake Custard

Pour the mixture into the tart shell and bake at 350°F (175°C) for 25-30 minutes or until set. Cool before serving.

Prepare the Huckleberries

7

Pickle Huckleberries

In a saucepan, combine vinegar and sugar. Bring to a simmer, then add huckleberries and chopped red dulce seaweed. Cook for 5-7 minutes until huckleberries are blistered and pickled.

8

Cool and Serve

Remove from heat and let cool. Serve alongside the Wagyu and custard.