Somakase Recipe

assemble amuse

Spread 2 tbs crème fraîche lightly across each rye crisp (divide if necessary). Flake the smoked trout into small pieces and distribute evenly atop the crème fraîche. Sprinkle lemon zest and freshly cracked black pepper over each, and finish with a small cluster of microgreens. Serve immediately so crisps remain crisp.

prepare cucumber yogurt

Peel and finely dice or grate the half cucumber, then squeeze lightly to remove excess water. In a bowl combine 0.25 cup yogurt, diced cucumber, 1 tbs chopped dill, 0.5 tsp sea salt and 1 tsp olive oil. Stir until smooth and chill for 10 minutes. Thinly slice the radishes on a mandoline or very sharp knife. Spoon the cucumber-yogurt onto chilled small plates, fan radish slices over the top and finish with a small dill sprig if desired.

glaze carrots

Bring a small pot of salted water to a simmer and blanche the baby carrots for 2–3 minutes until just tender. Drain and refresh in ice water briefly, then pat dry. In a sauté pan over medium heat melt 1 tbs butter; add the carrots and sauté 2–3 minutes to glaze. Add 1 tsp honey and 2 tbs orange juice, toss to coat and reduce the liquid until it becomes a light glaze (about 1–2 minutes). Finish with 2 tbs toasted chopped hazelnuts and a sprinkle of flaky sea salt. Serve warm.

pan-sear sea bass

Pat the sea bass fillet dry and season both sides with 0.5 tsp kosher salt and 0.25 tsp ground white pepper. Heat a small skillet over medium-high heat with 1 tsp neutral oil until shimmering. Place the fillet skin-side down and press gently for 10–15 seconds to prevent curling. Sear skin-side down for 3–4 minutes until skin is crisp, then flip and cook 30–60 seconds more (depending on thickness) until just cooked through (internal temp ~55–58°C / 130–136°F). Rest briefly on a warm plate. Spoon 1 tbs fennel-orange gremolata atop the fillet and serve on a bed of 40 g lightly wilted baby spinach.

wilt spinach

In the same pan used for fish, wilt the baby spinach for 30–45 seconds with a pinch of salt and a quick drizzle of oil or butter. Remove and place on the plate before the fillet so it cushions the fish.

Spoon 50 g pear sorbet into a small chilled dish, garnish with a single mint leaf, and serve immediately to cleanse the palate between fish and meat courses.

sear and roast lamb

Preheat oven to 200°C / 400°F. Rub the 180 g lamb loin with 1 tsp olive oil, 1 tsp minced garlic and 0.5 tsp chopped rosemary; season lightly with salt and pepper. Heat an ovenproof skillet over high heat and sear the lamb on all sides until well browned, about 1–2 minutes per side. Transfer to the oven and roast 6–8 minutes for medium-rare (internal temp ~57°C / 135°F). Remove and rest 5 minutes, then slice into medallions.

plate with purée and jus

Warm 3 tbs red wine jus and brush lightly over the sliced lamb. Portion 80 g creamed parsnip purée on the plate as a base, arrange lamb medallions atop the purée and finish with a drizzle of jus.

Place 50 g soft ripened cheese on a small plate. Drizzle 1 tsp honey over the cheese, arrange 3 toasted walnut halves beside it and add one toasted brioche slice. Serve at cellar temperature so flavors and texture are at their best.

finish dessert

Place 60 g soft dark chocolate ganache in the center of a small dessert plate. Sprinkle 2 tbs hazelnut crumble partially over the ganache for texture. Arrange 2 orange segments (supremes) beside the ganache and finish with a light pinch (about 1/8 tsp) of sea salt flakes to enhance the chocolate and orange flavors. Serve immediately.