Ask A Chef: Hamachi CrudoRecipe By: Hunter Pritchett
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.
- 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
- 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
- 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)
- Place all ingredients into food processor and pulse until paste texture is achieved.
- 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.