search
Loading
|  home | feedback | help          
StarChefs
Vita-Mix: Bar Boss, Vita-Prep 3, XL: 3 New Ways to Blend
 
Home
Vita-Prep 3
 Vitamix XL
 The Quiet One
 BarBoss Advance
 Videos
 Testimonials
 Recipes
    Savory
    Mixology
    Pastry
 request info
Chef Josh DeChellis of Sumile  New York, NY
Chef Josh DeChellis
Sumile
154W. 13th St.
New York, NY 10013
(212) 989-7966
   

Poached Hamachi with Pickled Melon and Nori Salt
Chef Josh DeChellis of Sumile – New York, NY
Adapted by StarChefs.com
June 2009
Yield: 4 Servings

INGREDIENTS

1 ripe cantaloupe
2 ounces Muscat de Beaume de Venise
1 ounce yuzu juice
1/2 ounce elderflower syrup
1 ounce rice wine vinegar
1 Tablespoon yuzu kosho
8 1¼-ounce slices of hamachi
1 ripe avocado
2 sheets nori
1 Tablespoon kosher or maldon salt
Sansho pepper for dusting
1 quart grapeseed oil for poaching

METHOD

One day before serving this dish, peel and seed cantaloupe and reserve all the juices from the seed sacks. Carve the flesh into 1 ½- inch strips and then slice each strip crosswise to make ¼-inch thick slices. Make 20 slices and reserve.

Boil Muscat de Beaume de Venise and let cool 20 minutes.

Take remaining melon and place in a Vita-Prep® blender with the yuzu juice, elderflower syrup, rice vinegar, yuzu kosho, boiled Muscat, and any juice collected from the cantaloupe seed sacks. Puree in a Vita-Prep® blender and adjust seasoning to make a nice sweet and sour balance with a spicy aroma. Place in a sauce pan and bring to a simmer for 1 minute.

Once simmered for one minute, strain through a fine mesh sieve or cheesecloth over a bowl. Add a pinch of salt to the clarified juice, bring down to room temperature and pour over the sliced melon. Leave mixture in a tightly covered container in the refrigerator until the next day.

The next day, place grapeseed oil in a shallow sauce pan and bring to 110° F. Season hamachi fillets with a light dusting of sansho pepper and place in oil. Pull sauce pan off direct heat to avoid "cooking" the bottom side of the hamachi.

Peel avocado and cut in half; then cut into 1/3-inch slices and dress slices in melon liquid.

Lightly toast nori sheets over a flame without scalding them, and then grind in a spice grinder until broken down into little pieces the size of Maldon salt.

Remove 2 teaspoons of toasted nori and mix with Maldon salt. Grind the remaining nori pieces into a fine powder and reserve.

Once warmed through, remove hamachi fillets and blot with paper towel. Season with nori salt. Mix 2 Tablespoons of melon liquid with nori powder until the consistency is that of a light syrup and check seasoning.

To Assemble and Serve:
Arrange hamachi, avocado and melon slices on a plate and then drizzle sauce with melon-nori jus.

 

 
hotlinks_general_narrow
  • Vita-Mix Website
  • Professional Blender Survey Results
  • Rising Stars Revue
  • Tools of the Trade


  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy