Parfait of Spicy Hamachi Tartare
with Wasabi Mousse

By Chef Jody Denton, Azie, San Francisco, CAI

1/2 lb. Hamachi Fillet (diced in 1/8 inch cubes)
1/2 tspn. Sesame Oil
1 tspn. Lemon Olive Oil
1 tbls. Ponzu Sauce
2 tspn. Toban Djan Chili Paste
1 tspn. Red Curry Paste
1 tspn. Shallots (minced)
4 Shiso Leaves (chopped)
2 tbls. Fresh Wasabi (grated)
1 tbls. Seasoned Rice Vinegar
1 cup Heavy Cream (whipped to soft peaks)
2 cups Sushi Rice (cooked and seasoned)
1 Ripe Avocado

1. In a mixing bowl, combine the diced hamachi, sesame oil, lemon olive oil, ponzu, toban djan, curry paste, shallots and shiso and gently mix thoroughly.

2. In a separate bowl mix the grated wasabi and the rice vinegar together. gently fold in the whipped cream until well mixed.

3. Place either stainless steel or pvc rings (approx. 3" diameter by 2?" high) on either parchment paper or plastic wrap. lightly oil the rings with lemon olive oil.

4. Fill the rings evenly to one quarter full with sushi rice, loosely packed, cover the rice with a thin, round layer of sliced avocado.

5. Fill the rings evenly to three quarters full with the hamachi mixture.

6. Fill the rest of the way with wasabi mousse and level off the top with a knife or spatula.

7. Gently allow the rings to slide off of the parfait and serve with a dollop of your favorite caviar and a drizzle of lemon olive oil.


Other Great Chef Recipes:
Beef Carpaccio with Sprout Salad, Peanuts and Lime

Crispy Shrimp and Sweet Sausage Noodle Bundles

Fava Beans and Morels with Sea Urchin Butter

Grilled Baby Back Ribs with Green Onion, Chilies and Lime

Jasmine Tea Cure Salmon

Parfait of Spicy Hamachi Tartare with Wasabi Mousse

Sake Mignonette'

Sesame-Dijon Vinaigrette

Szechwan Pepper-Salt

Tuna Sashimi Roll with Truffle Ponzu








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