Vodka And Beet Cured Hamachi With Champagne Sabayon
Vodka And Beet Cured Hamachi With Champagne Sabayon
Try this quick and easy cured fish recipe by Daniel Boulud from One Night in Singapore.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 1 hour 15 minutes
  • Cooking Time 35 minutes
  • Yield 6 servings
  • For the Cured Hamachi
  • 1 filet of Hamachi (approximately 12 oz), trimmed
  • 3 large Red beets (approximately 12-15 oz)
  • 1 cup Kosher salt
  • ½ cup Sugar
  • ½ cup Vodka
  • Olive oil, as needed
  • For Horseradish Cream
  • 1" inch 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)
  • ½ 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
  • 57 grams Caviar
  • 4 Red radishes, thinly sliced
  • Baby Watercress
  1. Peel the beets and cut them into a rough chop
  2. 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
  3. Combine the remaining juice with the salt, sugar, and vodka
  4. 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
  5. Thinly slice the filet against the grain and reserve, chilled
  1. 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
  2. Remove, cover, and let rest at room temperature for 20 minutes. Strain through a fine meshed sieve, chill the cream and discard the horseradish
  3. Once chilled, season the cream to taste with salt and pepper. When ready to serve, whip to stiff peaks
  1. Puree the chives and oil in a blender with the olive oil to make a smooth paste
  2. Transfer the paste to a small sauté pan and simmer on high heat until the bubbles begin to subside
  3. Drain the oil through a fine meshed sieve lined with a coffee filter and chill immediately over ice
  1. Reduce the beet juice by 2/3 and reserve, chilled.
  2. Place the red and yellow beets in separate pots, cover both with cold water and 1 teaspoon of salt
  3. Bring both pots to a boil, then lower to a simmer for about 8 to 10 minutes (or until tender)
  4. Strain the beets, and while still slightly warm, peel away the skin using your fingers; chill
  5. When ready to serve, season the beets (separately) with olive oil, sherry vinegar, salt and pepper
  1. Lay the sliced hamachi in the center of eight chilled plates, overlapping slightly. Brush the hamachi lightly with olive oil
  2. Garnish each plate with a spoonful of horseradish cream, two or three pieces of yellow and red baby beets, 1/4 ounce of caviar, a few radish slices and a bit of baby watercress
  3. Drizzle with a bit of beet reduction and chive oil; serve cold

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