Hamachi Carpacco with Yuzu Gelee
and Sake Reduction

By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Six

Yuzu Gelee Ingredients:
7 oz. Hamachi (Japanese Yellowtail)
1 Grapefruit
5 oz. Sugar
2 oz. Baby Watercress
1 cup Water
1 Jalapeno
1 cup Yuzu Juice
6 leaves of Gelatin (softened in water)

Sake Reduction Ingredients:
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)

To 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.

To 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.

To 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" cubes.

To Prepare the Grapefruit and Jalapenos:
Segment the grapefruit, carefully separate the fibers of each segment. Slice the jalapeno paperthin.

To 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.

Chefs Note:
The hamachi could be substituted with tuna or striped bass.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

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