Parfait
of Spicy Hamachi Tartare
with Wasabi Mousse
By Chef Jody Denton, Azie,
San Francisco, CAI
Ingredients:
1/2 lb. Hamachi Fillet (diced in 1/8 inch cubes)
1/2 tspn. Sesame Oil
1 tspn. Lemon Olive Oil
1 tbls. Ponzu Sauce
2 tspn. Toban Djan Chili Paste
1 tspn. Red Curry Paste
1 tspn. Shallots (minced)
4 Shiso Leaves (chopped)
2 tbls. Fresh Wasabi (grated)
1 tbls. Seasoned Rice Vinegar
1 cup Heavy Cream (whipped to soft peaks)
2 cups Sushi Rice (cooked and seasoned)
1 Ripe Avocado
Method:
1. In a
mixing bowl, combine the diced hamachi, sesame oil, lemon
olive oil, ponzu, toban djan, curry paste, shallots and
shiso and gently mix thoroughly.
2.
In a separate bowl mix the grated wasabi and the rice
vinegar together. gently fold in the whipped cream until
well mixed.
3.
Place either stainless steel or pvc rings (approx. 3"
diameter by 2?" high) on either parchment paper or
plastic wrap. lightly oil the rings with lemon olive oil.
4.
Fill the rings evenly to one quarter full with sushi rice,
loosely packed, cover the rice with a thin, round layer
of sliced avocado.
5.
Fill the rings evenly to three quarters full with the
hamachi mixture.
6.
Fill the rest of the way with wasabi mousse and level
off the top with a knife or spatula.
7.
Gently allow the rings to slide off of the parfait and
serve with a dollop of your favorite caviar and a drizzle
of lemon olive oil.
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