Raw Hiramasa with Soul Food Farms Fried Chicken and Smoked Aïoli

Adapted by StarChefs.com
July 2011
Yield: 4 Servings


12 ¼-inch slices sashimi quality hiramasa fish
pink peppercorns
5 tablespoons Frog Hollow olive oil
2 tablespoons yuzu juice
Soul Food Farms Fried Chicken
4 boneless, skinless chicken breasts
salt and white pepper
thyme leaves
pâté spice
⅓ cup stale sourdough bread, pulsed
⅓ cup cornmeal
⅓ cup panko
2 teaspoon whole eggs
1 tablespoon Dijon mustard
1 Crystal hot sauce
1 tablespoon all-purpose flour
1 tablespoon chopped rosemary
1 tablespoon chopped parsley
1 tablespoon chopped thyme
1 tablespoon minced garlic
Smoked Aïoli
½ cup homemade aioli
½ teaspoon hickory smoke powder (optional, may use liquid smoke)
Quick-pickled Radishes and Celery
16 small radishes, halved lengthwise
16 cup pieces celery stalk, cut into crescents
¼ cup mustard seeds
1 quart apple cider vinegar


For the Hiramasa:

Season the raw fish slices with an aggressive smattering of salt, a gentle pinch or two of the ground pink peppercorns, olive oil, and yuzu. Keep extremely cold.

For the Soul Food Farms Fried Chicken:

Trim the chicken and season with salt and white pepper. Cut the chicken into long 2-ounce rectangles. Transfer the chicken to a vacuum pouch with the trimmed fat, a few picked thyme leaves, and the tiniest amount of pate spice. Cook sous vide for 2 hours at 59°C and immediately chill in ice water after cooking. Once chilled, remove the contents from the vacuum pouch and set aside. Reserve the schmaltz, about 2 ounces.

For the Breading:

Combine the stale sourdough, corn meal, and panko crumbs in a bowl. In a separate bowl, beat the eggs together with the Dijon mustard and the Crystal hot sauce. Dip the chicken in the egg wash, then the flour, and then the bread crumb mixture. Combine the reserved schmaltz with the rosemary, parsley, thyme, and garlic. Cook the breaded chicken on a plancha while basting it with the schmaltz mixture.

For the Smoked Aïoli:

In a bowl, combine the homemade aïoli with the hickory smoke powder and load in a squeeze bottle.

Quick-Pickled Radishes and Celery Stems

Marinate the radishes and celery in the salt and mustard seeds and compress in a vacuum packer overnight. Remove the contents from the vacuum pouch and rinse with cold water. Combine the vegetables and the vinegar in an iSi siphon and load with one charge. Release the pressure and reserve the pickled vegetables.

To Assemble and Serve:

Slice the Soul Food Farms Fried Chicken and fan on the plate. Add a swipe of the Smoked Aïoli to the plate. Arrange the Hiramasa in shingles atop the chicken and disperse the Quick-pickled Radishes and Celery randomly around the plate.