How to make it

  • To make the aioli, combine the egg yolk, garlic, and 1 Tbsp. of yuzu in a blender. Blend untilt he garlic is incorporated, then slowly add the oil until the aioli becomes thick. Season to taste with kosher salt and yuzu (the aioli should be fairly acidic). Reserve in a non-reactive container in the fridge (the aioli will keep for about a week).
  • To make the foam, combine the cucumber, cream, and yuzu in a blender and puree until incorporated, about 1 minute (it will be fairly thick at this point). Strain 2-3 times through a fine chinois until all of the pureed meat is removed and only the green liquid remains. Season to taste with kosher salt, and whisk in the lecithin. Reserve in the fridge and transfer to a medium sized saucepan to foam.
  • To assemble, smear, streak, or dollop some yuzu aioli on a chilled plate. Lay the hamachi on the aioli. Lightly sprinkle some finishing salt and shichimi over each slice, and lightly drizzle some truffle oil. Place some icicle radish on the fish, and top with the micro opal basil or shiso. Using an immersion blender, foam the cucumber liquid and place on and around the hamachi. Serve immediately.

Reviews & Comments 3

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  • ddougee 10 years ago
    Wow!! My god you are talented!!!!
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    " It was excellent "
    heinz29 ate it and said...
    Hey,man! this is lavishly good looking, thats why i give it a five. it's just that i cant perfectly do the foaming. Hey, can i use soya milk instead of lecithin? Arigato!!
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    " It was not good "
    waterlily ate it and said...
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