Raw and Unadulterated

When ingredients are really fresh or perfectly ripe, I like to get the heck out of the way and, with minimal interference, let them shine. The beautiful Alaskan (line-caught) Halibut, the organic peaches and Thumbellina carrots I found today all fit that bill. With all the inspiration I needed from such lovely ingredients, this meal practically made itself.

Oyhou (Halibut) Sashimi, Daikon Pickles, Sake, Miso, Peaches, Carrots, Shiso
(Recipe serves 2)


10 oz. Halibut, sliced thinly

There's no need for concern when eating raw fish if you trust your supplier and the product's freshness.

Storage tip: Cut holes in the bottom of one of two interlocking tupperware/cambro/etc. and fill it with ice. Cover the ice with a layer of plastic, and keep the fish on the ice until ready to cook/serve. As the ice melts the bottom container provides a reservoir for the water.

For the Daikon pickles:
1 medium Daikon radish

Peel and slice the Daikon thin, or if you're lucky/dorky enough and you have a turning vegetable slicer, go to town.

Soak the cut Daikon in cold water for about 15 minutes (it will mellow out the harshness of the radish.) Drain.


Pickling Liquid:
2 cups Water
1/4 cup Ume Plum Vinegar

Ume (Plum) Vinegar is one of my favorites, sweeter than most and it provides a nice color as well as flavor.

3/4 cup Rice Wine Vinegar
1/2 cup Sugar
3-4 Star Anise
1 tsp. Cassia Buds (or Cinnamon stick)
1 tsp. Szechuan Peppercorns (or black Peppercorns)
1 Bay Leaf

Combine and heat until just at a boil, then remove from the heat.

Strain and pour (while still hot) over the Daikon.

Pickles will keep for about a month, refrigerated.

Sake/Miso Sauce:
1/4 cup Sake
1/2 tsp. Sugar
2 T. Shiro Miso

Shiro (white) Miso is a fermented soy product and is readily available in most stores.

1 tsp. Rice Wine Vinegar

Heat sake and sugar to dissolve.
Whisk into miso and vinegar to combine.

If you'd like some heat, add 1/2 tsp. of Sriracha.

Plate sashimi slices with sauce, sliced peaches, shaved carrots, and shiso.

The Shiso , or Perilla, is not just a garnish, eat it up.

Enjoy!

Sunday Dinner

In light of the fresh Halibut at my local store, and my desire to use the 'faux caviar' tapioca in practice, our Sunday dinner this week was:

- Pan Roasted Halibut with Balsamic Caviar, Crispy Polenta, Sunchoke Puree with a Roasted Beet and Fruit Salad

Halibut - marinate the filets (about 6 oz. portions, skin off) in a nice Spanish Arbequina olive oil as well as some lemon thyme. Season with salt, grains of paradise. In a hot (cast iron) pan, add olive oil, sear filets (herb side down) and then flip, and finish in the oven (firm not flaky). Rest.

Tapioca - use the technique from my previous post and soak in a mixture of 1/4 cup balsamic, 1/4 cup white balsamic, and 1 tsp. Worcestershire.

Polenta - heat a pan, add 1 Tablespoon of oil, minced garlic (1 clove) and 1/2 cup polenta. Toast about a minute. Add 2 cups water, cook until the liquid is absorbed. In a cool, oiled pan (sheet tray also works,) add the polenta, spread evenly and chill. Remove from the pan when set, cut into circles, sautee to color and crisp, finish in a 350 F oven.

Sunchoke Puree - skin and slice the (3 large) Sunchokes, simmer slowly in 1/4 cup cream, 1/4 cup milk until softened (careful not to burn.) Puree (add more cream if necessary.) Mount warm sauce with butter.

Beets - coat (2) Chiogga beets in olive oil, salt, pepper, and enclose them in foil and roast at about 350 F for an hour. Cool. Cut into squares/circles and slice thin.

Salad - dice asian pear, kiwi, pickled loquat (homemade,) and sun-dried tomatoes, and then toss them with sunflower seeds, salt, grains of paradise, and a chiffonade of Japanese mint.

Plate and enjoy!

I found the tapioca caviar added a nice acidic balance to the richness of the fish as well as the sunchoke puree, and the salad served as a nice contrast (temperature and flavor) to the fish/polenta. We paired this dinner with a really nice Fumaio (blend of Sauvignon Blanc and Chardonnay) from Banfi.