Hamachi Crudo Recipe by David Deshaies
Designed by chef David Deshaies of L’Ardente in Washington, D.C., this hamachi crudo opens the evening with elegance and restraint. Lightly cured fish, bright c
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Cooking tools:
- Kitchen torch
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plate
- Spoon
- Paper towel
- Plastic wrap
- Refrigerator
Ingredients
- Kosher salt
- Granulated sugar
- Ground white pepper
- Ground coriander
- Sushi-grade hamachi
- Orange juice
- Orange zest
- Lemon juice
- Champagne vinegar
- Olive oil
- Salt
- Orange segments
- Sugar in the raw
- Extra virgin olive oil
- Jalapeño
- Pistachio paste
- Sicilian pistachios
- Edible flowers
- Mint
- Kumquats
- Chili oil
- Lemon zest
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