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HAMACHI PASTRAMI, TOMATILLOS – Eric Räty

HAMACHI PASTRAMI, TOMATILLOS

Buttermilk – coriander dressing

 

HAMACHI

200       G     HAMACHI LOIN

 

13       G         BLACK PEPPER CORNS, CRACKED

25      G         CORIANDER SEEDS, TOASTED

25      G         FENNEL SEEDS, TOASTED

7     G         GREEN PEPPER CORNS

13      G         PINK PEPPER CORNS

 

 

2        PC       LIME, ZEST GRATED

20       G         CORIANDER, STAMPS

20       G         SUGAR

20       G         SALT

 

TOMATILLO SALSA

150       G         TOMATILLOS

2     G         RICE VINEGAR

5     G         SUGAR

1     G          SALT

1      PC       LIME, ZEST GRATED

15       G         LIME JUICE

0,5       G          LIME LEAF, FINELY CHOPPED

0,5      G         THAI RED CHILI, FINELY CHOPPED

3     G         CORIANDER, FINELY CHOPPED

 

BUTTERMILK DRESSING

125       G         BUTTERMILK

15       G         CORIANDER, STAMPS

1     G         CORIANDER SEEDS, TOASTED

1     PC       LIME, PEEL

G         SALT

G         SUGAR

G         LIME JUICE

 

TO FINISH:

G          PINK PEPPER CORNS

G          CORIANDER CRESS

G          LIME ZEST, GRATED

G          CORIANDER OIL

G          HAMACHI SKIN, CRISPED

 

 

METHOD:

 

Infuse buttermilk with coriander stem, coriander seeds and lime peel for 24 hours. Strain and season with salt, sugar and lime juice.

Crush black peppercorns, coriander seeds and fennel seeds. Add grated lime zests, crushed coriander stems, sugar and salt. Marinate Hamachi loin from 4 to 6 hours.

 

Remove the excess seasonings on the surface of the Hamachi loin, cut into portion sizes.

 

Chop tomatillos, season with all ingredients on the “TOMATILLO SALSA” section.

 

Place tomatillo salsa on a plate with a ring mould. In a small bowl, slightly mix the buttermilk dressing and coriander oil together before garnishing the plate. Top with tomatillo salsa with Hamachi slices. Decorate with crushed pink peppercorn, coriander cress, grated lime zests and crisped Hamachi skin.

 

The perfect wine:

With its strawberry tints evolving naturally, Laurent Perrier’s Cuvee Rosé is full of berry fruits, with a dominant sensation of intense freshness. With top notes of black cherry, raspberries and blackcurrants, the first impression is frank, acidulated and round, matching the Hamachi pastrami with tomatillos, and buttermilk-coriander dressing of Chef Eric Räty.

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