DAVID MYERS
Sona | Los Angeles, CA

Ever in pursuit of perfection, creativity and harmony, David Myers takes a zen-like approach to cooking. Myers' inventive fare is grounded in the classical training that he received working under celebrity chefs Charles Trotter and Daniel Boulud. With a vision and commitment to culturally diverse cuisine, Myers takes Sona to a superior level.


Hamachi with Edamame Puree, Spicy Grapefruit and Watermelon Radish Salad
Chef David Myers of Sona – Los Angeles, CA
Adapted by StarChefs

Yield: 12 Servings

Ingredients:

Hamachi
• 2 fresh filets of Hamachi, sliced thin and seasoned with olive oil and sea salt

Edamame puree
• 1-pound package frozen edamame, skin removed
• 2 Tablespoons wasabi
• 3 cups water
• Salt to taste

Spicy grapefruit
• Juice of 5 grapefruits
• 15 Kaffir lime leaves
• 1 bunch lemongrass, finely chopped
• 1 cup sugar
• 2 Tablespoons cayenne pepper powder
• 3 Serrano chilies, seeded and thinly sliced
• 5 grapefruits, peeled and cut into segments

Candied fresh turmeric
• 1 package/bunch fresh turmeric, julienned
• 2 quarts simple syrup

Watermelon radish and shiso salad
• 10 leaves of shiso, julienned
• 2 watermelon radishes, peeled, and sliced thin and julienned
• 1 cup half and half
• Salt to taste

For edamame puree:
Boil edamame in pot until very tender and strain. In a blender, puree edamame with water, wasabi and salt, until very smooth. Strain through chinois. Reserve.

For spicy grapefruit:
In a large pot, combine grapefruit juice with 5 Kaffir lime leaves and lemongrass. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes. Strain juice and remove lime leaves and lemongrass. In a separate pan, add strained juice along with sugar and cayenne powder. Reduce over a low flame until the mixture begins to thicken, about 3 to 5 minutes. Remove from heat and chill. Finely chop the remainder of the Kaffir limes. Add chopped Kaffir limes, Serrano chilies, and grapefruit segments to the chilled reduction. Stir gently, then place grapefruit segments on a separate dish. Reserve both the mixture and the segments.

For candied fresh turmeric:
Blanch turmeric 3 times in boiling water. In a pot, combine simple syrup with turmeric and cook slowly until turmeric is candied, or until one-third of the liquid has reduced.

For watermelon radish and shiso salad:
Toss julienne of shiso and watermelon radish in half and half. Season with salt.

To Serve:
On a large plate, spread edamame puree over the base of the plate. Place two grapefruit segments in the center. Add 5 hamachi slices and 3 more grapefruit segments, alternating hamachi slices and grapefruit slices. Place small amount of candied turmeric over each piece of hamachi. Pour 2 Tablespoons of spicy grapefruit juice over plate. Garnish with spoonful of watermelon and shiso salad.