Sunday, July 20, 2008
Hamachi Yuzu and Olive Oil
sashimi grade hamachi (yellowtail)
good quality olive oil
yuzu juice (you could substitute lemon or lime juice)
sea salt ( I used Portuguese fleur de sel) How to make Hamachi Yuzu and Olive Oil
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Put a plate in the freezer for a few minutes to get it very cold.
Using a very sharp knife, and cold hands, slice the hamachi into thin slices.
Place the hamachi on the chilled plate then place a small dab of yuzu kosho on each slice. Drizzle with olive oil, a couple of splashes of yuzu juice and then sprinkle some sea salt on top.