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Chef Jason Wilson of Crush  Seattle, WA on StarChefs.com
Chef Jason Wilson

Crush
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 StarChefs.com

Click here for video demonstration of this recipe

Yield: 4 Servings

Ingredients:

    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

Method:
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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   Published: May 2009
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