Yellowtail Crudo with Yuzu & Fennel with Hackleback Caviar
Ingredients Yellowtail Crudo with Yuzu & Fennel with Hackleback Caviar Serves 4 as hors d’oeuvres 4 oz hamachi or yellowtail sliced thin (with sashimi knife for best results) 1 oz California...
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Ingredients
- 4 oz hamachi or yellowtail sliced thin (with sashimi knife for best results)
- 1 oz California Hackleback caviar
- 8 oz yuzu juice reduced
- 1 pinch saffron thread
- 1 tbsp sugar
- 4 oz grapeseed oil
- 1 pinch kosher salt
- 1 head fennel
- 1 tsp pink peppercorn crushed
- 1 bunch chive chopped, reserve a few 1/2 inch batons for garnish
- Pinch Maldon sea salt
- 1 lotus root peeled and sliced 1/8″ thick
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