Carpacco with Yuzu Gelee
and Sake Reduction
By Chef Laurent Tourondel, Cello Restaurant, New York
7 oz. Hamachi (Japanese Yellowtail)
5 oz. Sugar
2 oz. Baby Watercress
1 cup Water
1 cup Yuzu Juice
6 leaves of Gelatin (softened in water)
1/4 cup Sake
2 tspn. Soy Sauce (low sodium)
1/2 tspn. Sesame Oil
2 tspn. Olive Oil
1 oz. Fresh Ginger (chopped)
1/8 cup Water
5 Basil Sprigs
2 tspn. Yuzu Juice (citrus)
Prepare the Hamachi:
Slice the hamach! on the bias as thinly as possible. Lay
the slices on each plate in a circular pattem. Cover each
plate with plastic wrap and pound with a mallet until
flat. Season with salt and pepper. Reserve in the refrigerator.
Prepare the Sake Reduction:
In a medium saucepot, combine sake, soy sauce, ginger,
and water. Reduce to a syrup consistency. Remove from
heat. Add sesame oil and basil, let the basil infuse until
cool. Strain it. Stir in the olive oil and the yazu juice.
Prepare the Yuzu Gelee:
In a pot, bring to a boil the sugar and water. Whisk in
softened gelatin, and add the yazu juice then strain through
a sieve. Allow to cool at room temperature. In a shallow
loaf pan pour the liquid to 1/4 " depth. Set in the
refrigerator for 5 minutes. Once the gelatin is set, unmold
by running warm water over the bottom of the pan. Turn
the gelatin out onto a smooth surface. Cut into 1/4"
Prepare the Grapefruit and Jalapenos:
Segment the grapefruit, carefully separate the fibers
of each segment. Slice the jalapeno paperthin.
Assemble the Plate:
Season the hamachi with pepper, spoon very thin layer
of the sake reduction on the carpaccio, place 3 slices
of jalapeno in the center of each plate. Randomly spread
the grapefruit fibers on the carpaccio with the yuzu gelee.
Garnish with baby watercress.
The hamachi could be substituted with tuna or striped