Recipe
August 21, 2018
Ask A Chef: Hamachi Crudo
Prep Time: 30 minutes
Total Time: 40 minutes
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.
Directions
Yield: Serves 4
Prepare Tapenade
- Place all ingredients into food processor and pulse until paste texture is achieved.
Prepare Rouille
- In large bowl, mix all ingredients together until fully blended.
Assemble Hamachi Crudo
- 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.
- 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.