Chef David Mullen
Angle | Palm Beach
Hamachi with Apple Gelee, Radish, and Rice Cracker
Chef David Mullen of Angle — Palm Beach, FL
Adapted by StarChefs.com
Yield: 1 Serving
Ingredients:
Apple Gelee:
- Juice of 5 granny smith apples
- 6 sheets gelatin
Lemon Oil:
- Lemons
- Olive oil
Rice Cracker:
- Jasmine rice
- Special equipment: silk pad
To Assemble and Serve:
- 4-5 thin slices of hamachi
- Salt and Piment d’Espelette
- 1 teaspoon Lemon Oil
- 1 teaspoon Asian pear, small dice
- 1 teaspoon jicama, small dice
- 1 teaspoon scallion, thinly sliced
- 4-5 slices of red radish
- 1 Tablespoon Apple Gelee
- 1 teaspoon chive oil
- 1 piece Rice Cracker
- Micro green salad
Method:
For the Apple Gelee:
Bring apple juice to a boil, pass through chinos, and add the gelatin. Let chill and harden, and roughly chop.
For the Lemon Oil:
Preheat oven to 325°F. Trim the end of the lemons, wrap in foil, and bake for 15 minutes. Juice lemons and add to oil in a ration of 3:1 (3 ounces lemon juice to 1 ounce oil).
For the Rice Cracker:
Over-cook jasmine rice, then puree in a food processor until smooth. Spread on a silk pad and bake at 225ºF until the rice pulls away from pad. Place rice sheet in a high temperature fryer and fry for 3 seconds until puffed.
To Assemble and Serve:
Plate hamachi, season with salt and Piment d’Espelette, and drizzle with Lemon Oil and chive oil. Top with Asian pear, jicama, scallions, radish, and Apple Gelee. Put Rice Cracker on the top of the plate and finish with a micro green salad.
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