Fluke Crudo, Furikake, Golden Beets, Herb Jus, Baby Turnips, and White Shoyu

Adapted by StarChefs.com
November 2014
Yield: 1 serving

INGREDIENTS:

Herb Broth
sea salt
600 grams parsley leaves
50 grams basil leaves
150 grams green onions
75 grams mint leaves
60 grams jalapeos, stems removed
20 grams peeled garlic cloves
250 grams vegetable stock
130 grams honey
White Shoyu Dressing
100 grams extra virgin olive oil
100 grams white soy sauce
10 grams freshly squeezed lime juice, plus additional as needed
Compressed Beets
453 grams ΒΌ-inch thick slices golden beet
50 grams grapefruit juice
To Assemble and Serve
70 grams thinly sliced hamachi
3 grams furikake
2 baby turnips, greens attached and sliced in half lengthwise

METHOD:

Herb Broth

Prepare an ice bath. In a pot of boiling salted water, quickly blanch and shock all herbs. In a blender, place jalapeos, garlic, stock, and honey and pure. Add herbs and blend until smooth, keeping mixture as cold as possible. Strain through a chinois, season with salt, and refrigerate in sealed container.

White Shoyu Dressing

In a bowl, whisk together all ingredients, adjusting seasoning with additional lime juice.

Compressed Beets

In a vacuum bag, combine beets and grapefruit juice. Seal bag at 100 percent. Transfer to refrigerator and infuse 1 hour. Remove beets from bag and set aside for service.

To Assemble and Serve

In a small bowl, dress hamachi with White Shoyu Dressing, tossing lightly to coat. Place hamachi in serving bowl and garnish with Compressed Beets. Sprinkle furikake on top of hamachi and beets. Arrange baby turnips in middle of bowl with greens extending over the rim. At table, pour chilled Herb Broth around fish.