{"id":28798,"date":"2023-07-17T14:43:19","date_gmt":"2023-07-17T12:43:19","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/yuzu-glazed-hamachi-with-grated-and-smoked-tomato-kohlrabi-dumpling-and-horseradish-broth\/"},"modified":"2023-10-06T16:44:54","modified_gmt":"2023-10-06T14:44:54","slug":"yuzu-glazed-hamachi-with-grated-and-smoked-tomato-kohlrabi-dumpling-and-horseradish-broth","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/yuzu-glazed-hamachi-with-grated-and-smoked-tomato-kohlrabi-dumpling-and-horseradish-broth\/","title":{"rendered":"Yuzu glazed Hamachi with grated and smoked tomato, kohlrabi dumpling and horseradish broth"},"content":{"rendered":"\n
\n

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!<\/p>\n

10 servings served as a light starter<\/p>\n

Hamachi<\/h3>\n

400 g Hamachi<\/p>\n

Thinly slice the fish and brush on the Yuzuglaze. Burn with gas burner just before serving<\/p>\n

\nYuzu glaze<\/h3>\n
    \n
  • 100 g Yuzu<\/li>\n
  • 100 g Mirin<\/li>\n
  • 50 g Japanese soy<\/li>\n<\/ul>\n

    Cook all the ingredients in a saucepan to a syrupy consistency.<\/p>\n

    Smoked cocktail tomatoes<\/h3>\n
      \n
    • 15 Cocktail tomatoes<\/li>\n
    • Olive oil<\/li>\n
    • Salt<\/li>\n<\/ul>\n

      Slice the cocktail tomatoes as instructed. Blanch for 30 seconds and cool in ice water.
      \nPeel 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.<\/p>\n

      Cured tomato<\/h3>\n
        \n
      • 500 g Tomat<\/li>\n
      • 20 g Sugar<\/li>\n
      • 15 g Salt<\/li>\n<\/ul>\n

        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.<\/p>\n

        \nCoriander oil<\/h3>\n
          \n
        • 20 g coriander<\/li>\n
        • 50 g Spinach<\/li>\n
        • 100 g rapeseed oil<\/li>\n<\/ul>\n

          Blend hard in a food processor until the oil is hot (feel the jug). Strain.<\/p>\n

          \nKohlrabi dumpling<\/h3>\n
            \n
          • 2 Kohlrabi<\/li>\n
          • 20 g Lemon juice<\/li>\n
          • 20 g olive oil<\/li>\n<\/ul>\n

            Mix the lemon juice and olive oil to make a citronette. Peel the kohlrabi and shave it on a lathe. Cut according to instructions.
            \nVacuum 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\u00b0C for 2 minutes. Cool down.<\/p>\n

            \nHorseradish sauce<\/h3>\n
              \n
            • 1 egg<\/li>\n
            • 30 g soy<\/li>\n
            • 10 g Dijon mustard<\/li>\n
            • 300 g rapeseed oil<\/li>\n
            • 100 g Pepparrotsjuice<\/li>\n
            • Tomato juice<\/li>\n<\/ul>\n

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

              Tuile<\/h3>\n
                \n
              • 40 g Water<\/li>\n
              • 20 g rapeseed oil<\/li>\n
              • 15 g honey<\/li>\n
              • 25 g flour<\/li>\n
              • 5 g icing sugar<\/li>\n<\/ul>\n

                Mix all the ingredients together. Fill the tuile molds and bake at 175\u00b0C for 8-10 minutes.
                \nRemove the molds as soon as you remove the tray.<\/p>\n

                Garnish<\/h3>\n
                  \n
                • 80 Coriander seeds<\/li>\n
                • 1 punnet of coriander cress<\/li>\n<\/ul>\n<\/div>\n <\/div>","protected":false},"featured_media":28776,"template":"","recipe_category":[],"course":[230,222],"season":[],"class_list":["post-28798","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-meat","course-vegetables"],"acf":[],"yoast_head":"\nYuzu Glazed Hamachi Recipe: A Culinary Masterpiece from AVEQIA<\/title>\n<meta name=\"description\" content=\"Yuzu glazed Hamachi with grated and smoked tomato, kohlrabi dumpling and horseradish broth och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/yuzu-glazed-hamachi-with-grated-and-smoked-tomato-kohlrabi-dumpling-and-horseradish-broth\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Yuzu Glazed Hamachi Recipe: A Culinary Masterpiece from AVEQIA\" \/>\n<meta property=\"og:description\" content=\"Discover the exquisite Yuzu Glazed Hamachi recipe at AVEQIA Stockholm. 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