Hiramasa, Blood Orange, Yuzu Koshu, Radish
Chef Chip Roman of Blackfish
Ingredients:
2 oz. Hiramasa (Yellowtail), sushi grade
1ea. Blood Orange, segmented
1 oz. Daikon radish, cut into 1” batonnet
1 ea. Red radish, shaved thin
3 ea. Lemons, zested and juiced
1 ea. Egg Yolk
½ C. Granulated Sugar
½ Lime, zested and juiced
1 t. Jalapeno, brunoise
Yuzu Koshu, to taste
Fine Sea Salt, to taste
Espelette Pepper, to taste
Micro Cilantro, as needed
Micro Red-veined Sorrel, as needed
Method:
Combine egg yolk, sugar, lemon juice, lemon zest in a bowl over a double boiler. Cook stirring often until mixture reaches a nappe consistency. Remove bowl from double boiler and set in ice stirring to cool. Pass the syrup through a fine mesh strainer. Add lime juice, lime zest, yuzu koshu, jalapeno, and salt to taste.
Slice Hiramasa sashimi style, season with salt and espelette pepper, and arrange as desired on a plate. Brush or drizzle the citrus syrup over the fish. Dress the daikon, red radish, and blood orange segments with lime juice, salt and pepper. Arrange the garnish over the fish. Finish with some micro cilantro and a few pieces of micro red-veined sorrel.