Hamachi Escovitch Recipe
Avocado, Carrot Nage, Marinated Peppers
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Ingredients
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Hamachi
Carrot Nage
Marinated Peppers
Avocado
Method
Hamachi Preparation
- 1
Season the Hamachi
Sprinkle the hamachi fillets with salt and black pepper on both sides.
- 2
Carrot Nage Preparation
- 3
Sauté Vegetables
In a pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and garlic, and sauté until translucent, about 3-4 minutes.
- 4
Add Carrots and Broth
Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the carrots are tender.
- 5
Blend the Nage
Using an immersion blender or a regular blender, puree the mixture until smooth. Add salt and black pepper to taste. Keep warm until serving.
Marinated Peppers Preparation
- 6
- 7
Marinate the Peppers
Add the sliced bell peppers and red onion to the marinade, ensuring they are well coated. Let them sit for at least 30 minutes or refrigerate for several hours for best flavor.
Avocado Preparation
- 8
