T - Hamachi Truffle Potato Recipe

Prepare serrano and season fish

Thinly slice the Serrano chile on a bias into very fine rounds. Taste one slice first and remove seeds if you want less heat. Pat the hamachi dry with paper towels. Using a sharp knife, slice the hamachi into 8–10 thin slices (about 1/8" thick) for crudo-style presentation. Arrange slices on a chilled plate in a single layer or slightly overlapping.

Season and finish

Lightly sprinkle the hamachi with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper, dividing evenly across the slices. Drizzle 1 tablespoon fresh lemon juice evenly over the fish. Scatter a few Serrano slices across the hamachi (reserve some for garnish). Finish with microgreens if using. Keep chilled while you finish the potatoes and aioli.

Julienne potatoes

Using a mandoline fitted with a julienne blade or a very sharp knife, cut the Yukon Gold potatoes into very fine matchsticks (about 1–2 mm wide). Immediately transfer the cut potatoes to a large bowl of cold water to rinse out surface starch. Swirl and change the water 2–3 times until the water runs nearly clear (about 5 minutes).

Dry and toss

Drain the potatoes in a colander and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — removing moisture is critical for crispness. Once dry, toss the potatoes with 1 tablespoon cornstarch (optional) and 1 tsp fine sea salt to coat evenly; this helps them crisp and prevents clumping.

Fry to crisp

Heat 2 cups neutral oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C). Fry the potatoes in small batches so they have room to move — about 2–3 minutes per batch — until they turn golden and are crisp. Use a slotted spoon to transfer the fried potatoes to a tray lined with paper towels. Immediately season lightly with a pinch of fine salt while still hot. Keep warm in a single layer on a low oven tray (200°F / 95°C) if needed.

Alternative oven method

If you prefer baking, toss the dried julienne potatoes with 1–1.5 tbs neutral oil, spread in a single layer on a baking sheet, and bake at 425°F (220°C) turning once, until golden and crisp, about 15–20 minutes, watching carefully to avoid burning.

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1/2 grated garlic clove, 1 teaspoon fresh lemon juice, 1/2 teaspoon white truffle oil, and 1/2 teaspoon minced black truffle or truffle paste if using. Whisk until smooth. Season to taste with 1/4 tsp salt and 1/8 tsp freshly ground black pepper. Adjust truffle oil and lemon to your taste — truffle oil is intense, so add sparingly. Chill until ready to use.

To plate, spoon small quenelles or dots of truffle aioli across the chilled hamachi slices (about 1 teaspoon total aioli per serving distributed). Carefully pile a small nest of the crispy fine potatoes atop or beside each portion of hamachi so the potatoes add crunch without weighing down the fish. Scatter remaining Serrano slices for heat and a few microgreens for freshness. Optionally finish with a very light drizzle (a few drops) of white truffle oil over the finished dish and a final pinch of flaky sea salt.