Yellowtail Crudo with Yuzu & Fennel with Hackleback Caviar
Ingredients
Yellowtail Crudo with Yuzu & Fennel with Hackleback Caviar
Serves 4 as hors d’oeuvres
- 4 oz hamachi or yellowtail sliced thin (with sashimi knife for best results)
- 1 oz California Hackleback caviar
- 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
- 1 lotus root peeled and sliced 1/8″ thick
Preparation
Yellowtail Crudo with Yuzu & Fennel with Hackleback Caviar
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!
Recommendations
Hackleback Sturgeon Caviar
Hackleback can be used as a substitute for the pricier osetras. Its full flavor and nutty character lends itself well to anything from corn & red pepper pancakes to a burrata & brioche grilled cheese and pairs perfectly with either a glass of brut champagne or an amber ale.
Smoked Trout Roe
A vibrant orange medium pearl delivers a hint of sweetness and a fresh finish from its full pop. This popular roe has a refined smoky flavor with a clean finish, in addition to a full pop.