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Chef Jason Wilson of Crush - Seattle, WA
Chef Jason Wilson
2319 E Madison St
Seattle, WA 98112
(206) 302-7874

Trio of Crudo: Shigoku Oyster with Grapefruit-Champagne Sorbet Tartar of Kampachi with Cucumber Vinaigrette Crudo of Hamachi with Parsnip Puree and Masala Melon
Chef Jason Wilson of Crush - Seattle, WA
Adapted by
June 2009
Yield:4 Servings


Grapefruit-Champagne Sorbet (Yield: 2 pints)
1 gram xantham gum
1½ pints grapefruit juice
¼ cup sugar
1 cup Champagne Nicolas Feuillatte
1 sprig tarragon
1 pint sifted dry ice

Cucumber Vinaigrette:
1 English cucumber, peeled and seeded
3 tablepsoons lemon juice
1/3 cup extra virgin olive oil
2 tablepsoons kosher salt
10 leaves of mint
1 teaspoon chives, minced

Kampachi Tartar:
1½ pounds fresh kampachi loin
1 tablespoon brunoise shallots
2 tablespoons Pedro Ximenez sherry vinegar
2 tablespoons brunoise preserved lemon
1 tablespoon brunoise jalapeño
1 teaspoon Murray River sea salt
1 tablespoon mint leaves, chiffonade
1 teaspoon chives, minced
3 tablespoons extra virgin olive oil
Salt and pepper

Parsnip Puree:
16 ounces roughly chopped parsnips, peeled
4 ounces Yukon Gold Potato, juiced
2 ounces butter
2 ounces kosher salt
6 ounces heavy cream
1/8 ounce nutmeg, grated
1/8  ounce ground coriander
2 tablespoons bunch chives, minced
Salt and pepper

Masala Watermelon:
250 grams watermelon, seeds removed
10 grams garam masala
1 gram kosher salt

To Assemble and Serve:
12 slices fresh Hon Hamachi (1/4 inch thick, roughly 2 inches long in a rectangle)
12 pieces masala melon
Alaskan sea salt
3 tablespoons extra virgin olive oil
1 teaspoon preserved lemon, brunoised
1 tablespoon shallot, brunoised and pickled in lemon juice for 15 minutes
1 dozen Shigoku Oysters
10 slivers of cerignola olives
½ teaspoon mint finely chopped 


For the Shigoku Oyster with Grapefruit-Nicolas Feuillate Champagne Sorbet:
Pour all ingredients except dry ice into Vita-Prep® blender. Puree on high speed, then slowly add the dry ice until sorbet is frozen. Scoop sorbet into a stainless steel pan and place in freezer for 10 minutes. Serve with oysters.

For the Cucumber Vinaigrette:
Combine cucumber, lemon juice, olive oil, salt, mint, and chives into Vita-Prep® blender and puree.

For the Kampachi Tartare:
Slice the Kampachi into ¼ to 1/3-inch cubes and set aside in a covered bowl or container.
In a small stainless steel pan, simmer the shallots and vinegar rapidly for 45 seconds and an additional ten minutes for the shallots to soften. In a mixing bowl with two clean spoons, mix all remaining ingredients. Add cucumber vinaigrette and season.

For the Parsnip Puree
Place the parsnips and all ingredients except the chives in a stainless steel sauce pot on medium heat; simmer for 35 minutes or until the parsnips are very soft. Transfer to Vita-Prep® blender and puree. Season and fold in the chives.

For the Masala Melon:
Slice the melon into 2 inch thick rectangles. Mix the salt into the garam masala and season evenly. Vacuum seal the planks individually for 24 hours. Slice very thin.

To Assemble and Serve:
Season the hamachi with Alaskan sea salt and extra virgin olive oil. Place the hamachi slices evenly on a plate. Garnish with lemon and shallot evenly. Garnish plate with masala melon, olives and mint. Place a scoop of sorbet on plate. Arrange oysters around the scoop. Ladle parsnip puree on the plate. Top with a mound of Kampachi tartare.



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