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Food

Ask A Chef: Hamachi Crudo

Chef Hunter Pritchett of L.A.’s Melody shares his recipe for Hamachi Crudo

Q: Passing through East Hollywood on vacation, I spotted the coolest little French restaurant: Melody. My husband and I popped in for dinner and we loved everything we ate! The food was fresh and local — exactly what you’d hope for on a trip to California. I particularly loved the Hamachi Crudo — it had a garlicky sauce that was unforgettable. Any chance you can obtain the recipe? — Kelsey, Hamilton

A: This raw yellowtail dish is accompanied by an olive tapenade with yuzu that adds a great zing. The garlicky sauce is Melody’s house-made rouille, a mayonnaise-based condiment with garlic, chipotle, anchovy and lemon. Most importantly, make sure you use the freshest, best quality fish you can find.

Ingredients


Serves 4

Olive Tapenade

  • 1 cup kalamata olives, pitted
  • 1 garlic clove
  • 1 bay leaf, fresh if possible
  • 1/8 tsp fresh thyme leaves
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup yuzu juice
  • 1 tsp yuzu kosho

Melody’s Rouille

  • 1 cup good-quality mayonnaise
  • 1 clove garlic, finely grated
  • 1 tbsp chipotle in adobo, finely chopped
  • Zest and juice of 1 lemon
  • 2 salted anchovy filets, finely minced

Hamachi Crudo

  • 1/4 cup Olive Tapenade
  • 1/4 cup Melody’s Rouille
  • 200 g sushi-grade hamachi (yellowtail) or kanpachi, thinly sliced
  • 1/2 cup thinly sliced radishes
  • 1/2 cup thinly sliced mini cucumber slices
  • 1/2 cup Thai basil leaves, torn
  • 1/2 cup crispy shallots (purchased at Asian markets or homemade)

Directions

Prepare Tapenade

  1. Place all ingredients into food processor and pulse until paste texture is achieved.

Prepare Rouille

  1. In large bowl, mix all ingredients together until fully blended.

Assemble Hamachi Crudo

  1. Set 4 plates on counter. Using spoon, swirl 1 tbsp Melody’s Rouille in thin layer over each plate. Divide fish into 4 portions and shingle over sauce in single layer.
  2. Gently spoon 1 tbsp Olive Tapenade over each plate of fish. Top with cucumber and radish slices, and garnish with basil leaves and crispy shallots.

Source

House & Home July 2018

  • Photographer Eric Tucker
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