Hamachi with soy-baked leeks, kohlrabi and wasabi in clear tomato broth

This is the first dish on our 2026 spring menu, a nice, fresh dish and a light start to the spring menu. Hamachi is a fish that is most easily available frozen in Asian stores. It can also be called Seriola or Buri. This recipe is designed for 10 guests as an appetizer.

Jalapeño pickled kohlrabi

• 1 Kohlrabi
• 100 g Jalapeño pickling liquid (Classic 1-2-3 pickling liquid infused with jalapeño)

Peel and slice the kohlrabi on a mandolin. Punch out circles with a punch ring and make an incision from the center so they can be shaped into hats. Place the kohlrabi leaves in a vacuum bag together with the jalapeño layer. Leave to soak for at least 20 minutes. Drain and fold into kohlrabi hats.

Tomato broth

• 500 g Red tomatoes
• 500 g Cucumber
• 10 g Lime juice
• 3 g Bonito flakes
• Kohlrabi residues

Preheat the oven to 250°C and bake the tomatoes for 30 minutes. Cool the tomatoes for about 10-15 minutes until they are no longer hot. Raw juice the cold tomatoes with the cucumber and leftover kohlrabi in a bowl with bonito flakes and lime juice.
Strain through a sieve, season with salt and keep cold until serving.

Miso baked leeks

• 240 g Leeks
• 30 g Miso paste
• 30 g Mirin
• 30 g Soy sauce

Remove the outer leaves of the leek and save them for deep frying. Cut the inner part into thin slices and place in vacuum bag with miso paste, mirin and soy. Vacuum pack and bake in steam at 100°C for 30 minutes. Strain the liquid and save the baked leeks.

Peeled tomatoes

• 15 Cocktail tomatoes
• 100 g Jalapeño pickle liquid

Crush the cocktail tomatoes and place them in boiling water for about 1 minute until the skin starts to come off. Cool in ice water and leave to cool completely. Peel and cut the tomatoes in half. Just before serving, toss the tomatoes in the jalapeño sauce.

Deep fried leek

• Leftover leeks
• Deep frying oil
• Chive powder

Cut the outer leek leaves into thin strips. Fry at 140°C until they turn light brown. Place on paper to dry, salt and dust with chive powder.

Chive and jalapeño oil

• 20 g Chives
• 20 g Spinach
• 5 g Salt
• 100 ml Rapeseed oil

Blend the chives, spinach, salt and rapeseed oil for 2 minutes until the jug blender gets hot. Strain slowly through strainer so the oil drips through. Pour into dressing bottle with spout for use.

Hamachi glaze

• 60 g Black rice vinegar
• 20 g Soy sauce
• 15 g Sugar
• 10 g Mirin
• 20 g Ginger

Grate the ginger and cook with the rice vinegar, soy, sugar and mirin, reducing until only 1/3 remains and the consistency is thick. Strain the ginger. Brush the glaze on the hamachi slices just before serving.

Wasabi emulsion

• 10 g Wasabi
• 2 Egg yolks
• 10 g Dijon mustard
• 20 g sour cream
• 200 ml Rapeseed oil
• 2 g Wasabi oil

Mix the egg yolk, sour cream, Dijon mustard and grated wasabi. Add oil in a thin stream until the mayonnaise becomes thick. Season with salt and vinegar. Fill the piping bag for serving.

Hamachi

• 400 g Hamachi

Cut the Hamachi into sashimi thickness. Brush the ginger glaze on the fish slices just before serving.

Garnish

• 1 box Pink phlox