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
- 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
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.
- 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.
- 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.
- 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.
- 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