Hamachi Carpaccio with Pickled Red Beets, Mango Ice, and Cancha
Chef Craig Petrella of Norman’s at The Sunset Millenium – Los Angeles, CA
Adapted by StarChefs.com

Yield: 2-4 Servings

Hamachi Carpaccio by Chef Craig Petrella of Norman’s on StarChefs.comIngredients:

  • 1 pound of Japanese-grade Hamachi, thinly sliced

  • ¼ cup barrel-aged soy sauce (or regular soy sauce)
  • ½ cup fresh orange juice
  • 2 Tablespoons sesame oil
  • 1 teaspoon minced shallots
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon lime zest
  • 1 teaspoon chopped cilantro
  • 1 Tablespoon chopped Thai basil
  • 1 teaspoon chopped mint
  • 1 teaspoon toasted white sesame seeds
  • 1 teaspoon toasted black sesame seeds

    Pickled Beets:
  • ½ pound medium-sized red or yellow beets
  • ½ cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 Tablespoon granulated sugar
  • ¼ cup balsamic vinegar

    Mango Ice:
  • 315 milliliters mango purée
  • 62.5 milliliters simple syrup
  • 6.5 milliliters dark rum
  • 6.5 milliliters yuzu juice (not salted)

  • 8 oz dried corn or hominy
  • 3 cups canola oil
  • Salt and freshly ground black pepper, to taste

    Garnish (optional)
  • Tiny maché, Rocket arugula, or peppercress leaves

For Dressing:
Whisk together the soy sauce, orange juice and sesame oil. Add the shallots, ginger garlic, and lime zest. Chill and set aside. Prior to serving, add the cilantro, basil, mint, and sesame seeds.

Pickled Beets:
Preheat oven to 325ºF. Rub the beets with ¼ cup of olive oil. Season with salt and pepper. Place the beets in an ovenproof pan and roast for 45 minutes in the oven. The skins should be charred but the inside should be tender and sweet. To check to see if they are done, poke one with the tip of a knife or a skewer—there shouldn’t be any resistance. Remove from oven. When still slightly warm, carefully peel the skins off of the beets and set aside to cool for later use. Heat up the vinegar slightly and whisk in the sugar until dissolved. Next cut the beets into a small dice. Add the remaining oil and the vinegar, and season with salt and pepper. Refrigerate the beets; take them out at least an hour before serving.

For Mango Ice:
Purée all the ingredients together and freeze in a paco jet container. When ready for use, spin the frozen mixture. Then, on a lined sheet tray, scoop out Tablespoon quenelles of the mango sorbet and roll in the ground cancha. Place on the sheet tray and freeze again until ready to serve.

For Cancha:
Use a 4- or 6-quart pot with a lid. Pour 1 cup of the oil into the pot and heat to 300ºF. Place 1/3 of the cancha into the pot and cover. Move the pot in a back-and-forth motion, trying not to burn the cancha. Once the kernels have stopped popping, pull them off of the heat and carefully open the lid. Drain the cancha onto paper towels using a slotted spoon and season with salt and pepper. Repeat with the rest of the cancha and oil. Cool at room temperature for one hour. Once cooled, place the popped cancha in a food processor and grind finely.

To Assemble and Serve:
Presentation can vary. Put the crusted mango sorbet on the sliced hamachi and roll the hamachi around it. Place three of the rolls in the center of the plate. Put pickled beets on top of each roll. At this point, add the last ingredients to the dressing and drizzle on top of the hamachi. If desired, garnish with tiny maché, arugula or peppercress leaves.

Wine Pairing:
Avaleda Branco “Monçao” Vinho Verde (Alvarinho), 2004

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   Published: June 2006