HAMACHI PASTRAMI, TOMATILLOS – Eric Räty
HAMACHI PASTRAMI, TOMATILLOS
Buttermilk – coriander dressing
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
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
125 G BUTTERMILK
15 G CORIANDER, STAMPS
1 G CORIANDER SEEDS, TOASTED
1 PC LIME, PEEL
G LIME JUICE
G PINK PEPPER CORNS
G CORIANDER CRESS
G LIME ZEST, GRATED
G CORIANDER OIL
G HAMACHI SKIN, CRISPED
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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