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Vodka and Beet Cured Hamachi with Champagne Sabayon
Used with permission from Chef Dale MacKay Lumiere Restaurant located in Vancouver, B.C.
Vodka and Beet Cured Hamachi with Champagne Sabayon. Serves 8
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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For the Cured Hamachi:
1 fillet of Hamachi (approximately 12 oz), trimmed
3 large red beets (approximately 12-15 oz)
1 cup kosher salt
1/2 cup sugar
1/2 cup vodka
Olive oil, as needed
For Horseradish Cream:
1” piece of fresh horseradish, finely grated
1 cup heavy cream
Salt and pepper to taste
Chive Oil:
1 bunch chives, chopped
4 tablespoons olive oil
For Garnishing (optional):
1/2 cup beet juice (reserved from the cure)
8 baby red beets
8 baby yellow beets
Sherry vinegar, to taste
Olive oil, as needed
Salt and pepper to taste
2 oz caviar
4 red radishes, thinly sliced
Baby watercress
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Instructions:
- To Cure the Hamachi:
- Peel the beets and cut them into a rough chop.
- Juice the beets using either a vegetable juicer or by pureeing them in a blender with a small amount of water.
- Strain the juice, and set aside 1/2 cup for reduction.
- Combine the remaining juice with the salt, sugar, and vodka.
- Coat the Hamachi with the cure and place in the refrigerator to marinate for 40 minutes.
- Remove the Hamachi from the cure and rinse, discarding the cure.
- Thinly slice the fillet against the grain and reserve, chilled.
- For the Horseradish Cream:
- In a small sauce pot, combine the freshly grated horseradish and cream.
- Bring to a simmer on medium high heat for 1 1/2 minutes.
- Remove, cover, and let rest at room temperature for 20 minutes.
- Strain through a fine meshed sieve, chill the cream and discard the horseradish.
- Once chilled, season the cream to taste with salt and pepper.
- When ready to serve, whip to stiff peaks.
- For the Chive Oil:
- Puree the chives and oil in a blender with the olive oil to make a smooth paste.
- Transfer the paste to a small saute pan and simmer on high heat until the bubbles begin to subside.
- Drain the oil through a fine meshed sieve lined with a coffee filter and chill immediately over ice.
- For the Garnishes:
- Reduce the beet juice by 2/3 and reserve, chilled.
- Place the red and yellow beets in separate pots, cover both with cold water and 1 teaspoon of salt.
- Bring both pots to a boil, then lower to a simmer for about 8-10 minutes (or until tender).
- Strain the beets, and while still slightly warm, peel away the skin using your fingers; chill.
- When ready to serve, season the beets (separately) with olive oil, sherry vinegar, salt and pepper.
To Plate:
Lie the sliced Hamachi in the center of eight chilled plates, overlapping slightly. Brush the Hamachi lightly with olive oil. Garnish each plate with a spoonful of horseradish cream, two or three pieces of yellow and red baby beets, ¼ ounce of caviar, a few radish slices and a bit of baby watercress. Drizzle with a bit of beet reduction and chive oil; serve cold.
Notes: This dish is great when served with fresh, crispy, pumpernickel toast.
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