ironchef
Executive Chef
Kanpachi is a young yellowtail kingfish. If you cannot find it, substitute hamachi, hiramasa, or snapper. Do make sure that you get and use the best quality ingredients available, including the lemon, and the flavors in this dish will really come through.
Kanpachi en Crudo with Salmon Roe, Micro-Greens, Extra Virgin Olive Oil, and a Nicoise Aioli
Yield: 4-6 Servings
Ingredients:
1 1/2 lbs. Fresh Kanpachi filet, bones, skin, and bloodline removed
6 Tbsp. High Quality Extra Virgin Olive Oil
Juice from one large ripe lemon (or approx. 4 Tbsp.)
Zest from one lemon
1 c. Assorted Micro-greens
1/2 c. Mayonnaise
1/4 c. Nicoise Olives, pits removed
1 clove fresh Garlic
2-3 tsp. Fleur de Sal
Fresh Cracked Pepper to taste
Method:
Chill 4-6 dinner plates, or 1 large serving dish in the fridge. In a food processor, combine the mayonnaise, olives, garlic, 1 Tbsp. of lemon juice, lemon zest, and 2 Tbsp. of olive oil. Pulse until everything is incorporated and reserve.
Using a very sharp knife, slice the fish on a bias into 1/8" slices. Arrange on the plate(s). Evenly drizzle the remaining olive oil and lemon juice on the fish, and lightly season with the fleur de sal and fresh cracked pepper. Place a small bunch of micro-greens on the fish. Dollop or drizzle the aioli around the fish, and sprinkle the salmon roe over the aioli. Serve immediately.
Kanpachi en Crudo with Salmon Roe, Micro-Greens, Extra Virgin Olive Oil, and a Nicoise Aioli
Yield: 4-6 Servings
Ingredients:
1 1/2 lbs. Fresh Kanpachi filet, bones, skin, and bloodline removed
6 Tbsp. High Quality Extra Virgin Olive Oil
Juice from one large ripe lemon (or approx. 4 Tbsp.)
Zest from one lemon
1 c. Assorted Micro-greens
1/2 c. Mayonnaise
1/4 c. Nicoise Olives, pits removed
1 clove fresh Garlic
2-3 tsp. Fleur de Sal
Fresh Cracked Pepper to taste
Method:
Chill 4-6 dinner plates, or 1 large serving dish in the fridge. In a food processor, combine the mayonnaise, olives, garlic, 1 Tbsp. of lemon juice, lemon zest, and 2 Tbsp. of olive oil. Pulse until everything is incorporated and reserve.
Using a very sharp knife, slice the fish on a bias into 1/8" slices. Arrange on the plate(s). Evenly drizzle the remaining olive oil and lemon juice on the fish, and lightly season with the fleur de sal and fresh cracked pepper. Place a small bunch of micro-greens on the fish. Dollop or drizzle the aioli around the fish, and sprinkle the salmon roe over the aioli. Serve immediately.
