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SOUTHBEACH
WINE
& FOOD
F E S T I V A L  2003

february 28 - march 3, 2003
south beach recipes

Hamachi Sashimi
with Bay Scallop-Yukon Potato Salad
with Tobiko, Smoked Eel and Asian Lettuces
in Yuzu-Sesame Vinaigrette
Norman Van Aken, Norman's-Miami, Fl
Adapted by StarChefs

Yield: 4-6 servings

Hamachi sashimi:

  • 6-8 ounces Hamachi, thinly sliced

Bay scallops:

  • 1 quart fish stock
  • 8 ounces bay scallops
  • 3 Tablespoons rice wine vinegar
  • 2 Tablespoons soy sauce
  • Zest of one orange

Yukon Potato Salad with tobiko and smoked eel:

  • 1 cup Yukon potatoes, skin removed and cut into small dice
  • 1 cup Japanese eel, cut into small dice
  • 2 Tablespoons sliced scallions
  • ¼ teaspoon minced ginger
  • ¼ teaspoon Scotch bonnet, minced
  • ½ cup mayo
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoons wasabi tobiko

Yuzu-Sesame Vinaigrette:

  • 1 clove garlic, finely chopped
  • 2 Tablespoons fresh basil, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1/3 cup Yuzu juice
  • 1/3 cup tamari
  • 1/3 cup sesame oil
  • 1 Tablespoon hot chili oil or Rayu


To prepare the scallops: Heat the stock, vinegar, peppercorns, soy sauce and orange zest in a pot over medium high heat. When the mixture comes to a boil, add the scallops for 45 seconds, then pull them out and shock them carefully in ice water.

To prepare the potato salad: Mix all of the ingredients in a bowl. Cover with plastic wrap and set aside. Chill until ready to use.

To prepare the Yuzu-Sesame Vinaigrette: Mix all of the ingredients in a bowl and reserve until needed.

To serve: Check the chilled potato eel salad for seasoning. Center a 2-inch ring mold on a plate and evenly portion each serving in the mold.

Slice the poached scallops as thinly as possible. Arrange the scallops in the ring mold in a pinwheel pattern until the top of the salad is covered. Gently push down the scallops with a spoon while carefully lifting up the ring mold.

Scatter the wasabi tobiko on top of the sliced scallops. (Be sure not to put too much tobiko on the scallops, as it will overpower the salad.) Arrange Asian greens next to the potato eel salad; drizzle with Yuzu-Sesame Vinaigrette.

Optional garnishes: Prepare a Japanese omelet and cut it into bands. Wrap the omelet bands around each heap of the potato eel salad. As an additional garnish, add ginger spice paint to the salad (see recipe below).


Ginger Spice Paint

Yield: ½ cup

  • 3 star anise
  • 1 Tablespoon Sichuan peppercorns, toasted
  • ¾ cup sake
  • ¾ cup soy sauce
  • ¼ cup sugar
  • 2 Tablespoons peeled & minced ginger
  • Zest of 2 oranges

To prepare the Ginger Spice Paint: Toast the star anise and Sichuan peppercorns in a heavy saucepan until fragrant. Add the remaining ingredients and heat over low heat for about 20 minutes. If possible, allow the mixture to stand for several hours. Strain, reduce to a paint and reserve.

 

Robert Mondavi Winery, Oakville, Napa Valley, CA

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