Matt Bolton- Hyatt Carmel Highlands
Serves 4 as an hors d’oeuvres
- 4 oz hamachi or yellowtail sliced thin (with sashimi knife for best results)
- 1 oz California Hackleback caviar
For Yuzu Emulsion:
- 8 oz yuzu juice reduced
- 1 pinch saffron thread
- 1 tbsp sugar
- 4 oz grapeseed oil
- 1 pinch kosher salt
- 1 head fennel
- 1 tsp pink peppercorn crushed
- 1 bunch chive chopped, reserve a few 1/2 inch batons for garnish
- pinch Maldon sea salt
Lotus Root Chip:
- 1 lotus root peeled and sliced 1/8″ thick
Arrange sliced hamachi or yellowtail.
Add yuzu juice, saffron, sugar to a small sauce pot and reduce 3/4, cool. While whisking reduction slowly drizzle grapeseed oil to emulsify. Season with salt to taste.
Shave fennel thin on a mandoline, store in lemon ice water to retain crispness and color, when ready to use remove from water and drain on paper towel for 2-3 min, dress with yuzu emulsion to taste, garnish with chopped chive, pink peppercorn, maldon sea salt
Store sliced lotus root in 1 qt cold water with 1/2 cup rice vinegar for about 15 min, bring small pot of peanut oil to 350 degrees, add chips and cook till lightly browned, remove and place in single layer on paper towels to drain
On a small hors d’oeuvre plate place lotus chip, add fennel salad, place sashimi on top of fennel, and garnish with a generous quenelle of caviar and chive baton, enjoy!