Challenge: Under the Sea
Dish: Gabriel's Cured Hamachi, Miso Corn Puree with Clam and Cucumber
½ loin hamachi
¼ cup fennel seed & dill
1/3 cup togarashi
¼ cup sugar
¼ cup salt
2 cups water
1 cup corn off cob, in pan with drizzle of oil
1 tbso miso
1 tbsp crème fraiche
Salt & pepper to taste
½ ea English cucumber, brunoised
2 tbsp rice wine vinegar
1 tbsp ponzu
1 tbsp mirin
1 tsp yuzu
½ dozen littleneck clams, steamed and sliced
4 ea shisito peppers, sliced and seeded
¼ cup dried shrimp
1 tbsp black sesame
2 tbsp togarashi
1 tbsp salt
Mix ingredients for brine and submerge hamachi loin in liquid for 30 min. After 30 min, remove and dry.
To make corn puree, de-cob the corn and place in pan with a drizzle of oil. Sweat for approx 3 min and then add miso.
Stir and cook for an additional 3 min. Remove from heat and puree. Add in crème fraiche and butter if desired.
Season with salt and pepper and lime to taste.
Remove skin from the cucumber and brunoise. Add rice wine vinegar, ponzu, mirin and yuzu and let marinate until sauce, no longer than 20 min. Open clams in a little bit of wine or water. Cool clams and slice. Be careful not to use the belly that has sand. Slice peppers thinly and marinate in vinegar, ponzu, mirin and yuzu. Salt and pepper to taste.
Cut hamachi into 1” by 1” cubes.
Place ingredients in spice grinder and blend/pulse.
Assemble: Make a swoosh of corn puree. Add cubes of hamachi. Top with shrimp salt.
Add the cubes of cucumber, then drape pepper and clam over each piece. Drizzle with olive oil, finish with salt and serve.