Chef Josh DeChellis of Sumile-
New York, NY
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
- Cured cherry leaves, as needed
- 8 ounces Hiramasa, sliced into ¼-inch slices
- 4 Tablespoons rice vinegar, steeped with
2 Tablespoons cherry blossoms for 24 hours
- 1 Tablespoon yuzu juice
- 2 Tablespoons mirin
- 4 Tablespoons imported, salt-packed cherry
blossoms, rinsed of salt taste
- 1 Tablespoon extra virgin olive oil
- Maldon salt
Method:
Lay half of cured cherry leaves on a plate in a single layer.
Place the sliced Hiramasa on top of the leaves in a single layer
then top with more leaves to cover fish completely. Place another
plate on top of leaves and fish to create a light press then let
sit in refrigerator for 12 hours.
To pickle cherry blossoms, strain the prepared
cherry vinegar into a small pot and add the yuzu juice, mirin
and cherry blossoms. Let sit for 12 hours.
Remove the Hiramasa from the cherry leaves
and arrange evenly on 4 plates. Pick out cherry blossoms from
pickling liquid and place one on each slice of fish. Mix 4 Tablespoons
pickling liquid with 1 Tablespoon olive oil and lightly dress
each slice of fish. Sprinkle each serving with Maldon salt and
serve.
Wine Pairing:
Fukucho “Moon on the Water” Junmai Ginjo, Hiroshima
