Yuzu glazed Hamachi with grated and smoked tomato, kohlrabi dumpling and horseradish broth

Here we have a lovely, fresh and light dish. We serve it as an appetizer, but you can of course be a little more generous with the portion and serve it as a wonderful stand-alone summer dish. We have used Hamachi (which is a kind of horse mackerel) here, but you can of course replace the fish with another firm fish such as pike-perch. Talk to your fishmonger about a suitable replacement fish if you can’t get Hamachi!

10 servings served as a light starter

Hamachi

400 g Hamachi

Thinly slice the fish and brush on the Yuzuglaze. Burn with gas burner just before serving

Yuzu glaze

• 100 g Yuzu
• 100 g Mirin
• 50 g Japanese soy

Cook all the ingredients in a saucepan to a syrupy consistency.

Smoked cocktail tomatoes

• 15 Cocktail tomatoes
• Olive oil
• Salt

Slice the cocktail tomatoes as instructed. Blanch for 30 seconds and cool in ice water.
Peel the tomatoes and toss them in olive oil and salt in a bowl. Plastic the bowl and smoke with a smoke gun 4-5 times.

Cured tomato

• 500 g Tomat
• 20 g Sugar
• 15 g Salt

Grate the tomatoes on a grater. Mix together the tomato, salt and sugar. Hang the tomatoes in a sieve over a bowl. Save the tomato juice for the horseradish sauce.

Coriander oil

• 20 g coriander
• 50 g Spinach
• 100 g rapeseed oil

Blend hard in a food processor until the oil is hot (feel the jug). Strain.

Kohlrabi dumpling

• 2 Kohlrabi
• 20 g Lemon juice
• 20 g olive oil

Mix the lemon juice and olive oil to make a citronette. Peel the kohlrabi and shave it on a lathe. Cut according to instructions.
Vacuum pack with the citronette (if you don’t have a vacuum machine, place in a plastic bag, suck out the air and seal). Bake in a steam oven at 80°C for 2 minutes. Cool down.

Horseradish sauce

• 1 egg
• 30 g soy
• 10 g Dijon mustard
• 300 g rapeseed oil
• 100 g Pepparrotsjuice
• Tomato juice

Mix the eggs, soy and Dijon mustard. Add rapeseed oil in a thin stream while mixing constantly.
Add the horseradish juice. Season with the tomato juice from the grated tomatoes to the right consistency.

Tuile

• 40 g Water
• 20 g rapeseed oil
• 15 g honey
• 25 g flour
• 5 g icing sugar

Mix all the ingredients together. Fill the tuile molds and bake at 175°C for 8-10 minutes.
Remove the molds as soon as you remove the tray.

Garnish

• 80 Coriander seeds
• 1 punnet of coriander cress