Hamachi,
Sashimi with Salad of Champignon de Paris
and Truffle Soy Vinaigrette
By
Executive Chef Hiro Sone, Terra Restaurant,
Napa Valley, CA
Serves
4
Ingredients:
10 -12 oz. Hamachi Filet (super fresh, blood
line removed)
1 tbls. Minced Shallots
16 Champignon de Paris (white button mushroom,
super fresh, tight caps)
2 tspn. Lemon Juice
1/2 tspn. Dijon Mustard
3 tbls. Extra Virgin Olive Oil
Salt and Pepper
2 cups Upland Cress (loosely packed)
12 Matchsticks of Strawberry Daikon
2 Red Radish (Sliced)
12 Sun Gold Tomatoes (stemmed, cut into halves)
1/2 tspn. White Truffle Oil
3 tspn. Ponzu
Procedure:
Slice the Hamachi into about 1/4 inch thick.
Arrange them on four cold serving plates. Slice
the mushroom into 1/8 inch thick, then combine
with the shallots, lemon juice, mustard and
2 Tbsp. of the olive oil in a mixing bowl. Season
with salt and pepper. Divide them into 4 mounds
on the sashimi. Arrange the upland cress and
the radish on the mushroom. Top with the daikon.
Place the tomato around the sashimi. Drizzle
the rest of the extra virgin oil, truffle oil,
and Ponzu over, and serve.
Other
Chef Hiro Sone Recipes You Might Enjoy:
Dry
Aged Rib Eye Steak Baked in Rosemary Salt
Hamachi,
Sashimi with Salad of Champignon de Paris and
Truffle Soy Vinaigrette
Matelote
of Eel and Grilled Foie Gras on Carnaroli Risotto
with Fines Herbs
Tataki
of Dry Aged New York Strip Steak with Ponzu
Sauce
Tataki
of Venison
Venison
Asparagus Roll
Venison
Dango in Dashi Broth
Venison
Pot Stickers
Other
Great Related Links:
Chef
Hiro Sone Bio
Terra
Restaurant
www.terrarestaurant.com
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