Episode 301: Tristen's Audition Recipe: Yuzu Kosho Hamachi Crudo w/ Brassicas and Orange Quinoa Popcorn

By Aaron Welsh | Dec 4th, 2014

Challenge: Auditions
Dish: Yuzu Kosho Hamachi Crudo w/ Brassicas and Orange Quinoa Popcorn

6 oz hamachi
2 oz yuzu kosho
1 oz lime juice
3 oz sea salt
1 oz brown sugar
1 head broccoli, florets cut small
½ oz Dijon mustard
10 oz grapeseed oil
Tbsp yuzu kosho
TT yuzu kosho
2 ea yolks
1 cup quinoa
1 qt dashi
1 cup shaved cauliflower
1 ea shallot
2 oz ginger
1 cup shrimp shells


Mix salt, sugar, lime juice and yuzu kosho and cure hamachi for 10 minutes.

In a saucepot, sweat ginger and shallot and add shrimp shells. Add dashi and simmer for 10 min. Strain and add shaved cauliflower. When tender, blend it smooth and season with salt and yuzu.

In a sauté pan, sauté the broccoli until its bright green. Add to blender. Add mustard and yuzu kosho. Start blending and slowly add oil. Season with salt.

Cut broccoli stems with sharp knife when peeled into brunoise mix yuzu citrus, orange olive oil salt.

Cook quinoa in water, fry in hot oil.


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