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


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.


  • 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.


  • 80 Coriander seeds
  • 1 punnet of coriander cress