Hamachi with Herb Salad and Truffle Vinaigrette
Hamachi, a farm-raised yellowfin tuna, is perfect for searing the exterior while leaving the center virtually raw. Gilmore presses herbs on the hamachi, sears them quickly, then chills the fish. She serves the sliced fish on a bed of leeks and truffles with truffle vinaigrette. The chef notes that this dish may also be made with ahi tuna.
Ingredients
- Fresh Parsley Leaves - 1/2 cup
- Fresh chervil leaves - 1/2 cup
- Chives - 2 bunches
- Hamachi (farm-raised yellowfin tuna) - 8 ounces
- Salt and freshly ground pepper to taste
- Clarified Butter - 2 tablespoons
- Oil - 2 cups
- Shallots - 2 thinly-sliced
- Flour - 1/2 cup
- Salt and freshly ground pepper to taste
- Leek - 1, blanched
- Truffle - 1
- Truffle Vinaigrette
- White Truffle Oil - 1 tablespoon
- Sherry Vinegar - Dash
- Lemon Juice - 1 lemon
- Olive Oil - 1/4 cup
Instructions
Chop the parsley, chervil, and chives together, reserving a few pieces for garnish. Season the hamachi with the salt and pepper. Press the combined chopped herbs onto the hamachi. In a medium saute pan or skillet, heat the clarified butter and sear the hamachi on all sides for about 2 minutes. Remove the hamachi and chill.
Heat the oil to 350 F in a medium saucepan. Dredge the shallots in the flour. Cook the shallots for 2 to 3 minutes, or until golden. Remove the shallots with a slotted spoon and drain on paper towels.
Chop the leek and truffle and combine. Season with salt and pepper and toss with the Truffle Vinaigrette.
To serve: Mound the leek and truffle mixture on two plates. Slice the chilled hamachi into 1/2-inch-thick slices. Arrange 3 slices on each plate. Garnish with chervil, parsley, chives, and fried shallots. Sprinkle the plate with Truffle Vinaigrette.
Truffle Vinaigrette
Whisk ingredients together in a medium bowl.
