Hamachi Crudo Recipe
cranberry gastrique, local satsuma, pink peppercorn
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Ingredients
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Crudo Ingredients
Method
Preparation Instructions
- 1
Prepare the Hamachi
Using a sharp knife, slice the hamachi into thin sashimi-like pieces and arrange them on a chilled plate.
- 2
Prepare the Cranberry Gastrique
In a small saucepan, combine 1 cup of fresh cranberries, 1/2 cup of sugar, 1/2 cup of red wine vinegar, and a pinch of salt. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Strain and set aside to cool.
- 3
Assemble the Dish
Drizzle the olive oil over the hamachi slices. Spoon the cranberry gastrique over the fish, allowing it to pool slightly. Scatter the segmented satsuma around the plate.
- 4
Finish with Seasoning
Sprinkle the pink peppercorns and sea salt over the entire dish for added flavor.
