Pairs with Sonoma Brut
Hamachi Tartare with Winter Vegetable Salad
This simple Hamachi tartare served with seasonal julienned vegetables is light but packed with loads of flavor! The ginger and citrus in the tartare bring out all of the complexities in a glass of the Sonoma Brut.
Serves 8
Ingredients
- 1.5 lb center-cut Hamachi filet, bloodline trimmed
- White Soy Sauce
- ¼ cup Gloria Ferrer Arbequina Extra Virgin Olive Oil
- preserved lemon, seeds discarded, peel finely minced
- ½ lemon (juice and zest)
- ½ inch ginger (peeled and finely grated
For Julienned Vegetables:
*3 carrots (peeled)
*1 small celery root, peeled
*8 red radishes, washed
*1 small head fennel
*½ cup cilantro
*White pepper
Instructions
Step 1 | Dice the hamachi into a ¼ in dice. Keep in the refrigerator, in a bowl over ice.
Step 2 | For the dressing: squeeze juice from the pulp of the preserved lemon, discard solids and mix the juice with the olive oil, lemon juice, ginger, and preserved lemon.
Step 3 | Add the julienned vegetables and the cilantro to a bowl with some of the dressing and season with salt. Let sit for 3-4 minutes.
Step 4 | Season the fish with a pinch of salt, a dash of white soy sauce, a splash of the vinaigrette and a pinch of white pepper. Mix and adjust to taste as needed.
Step 5 | Divide amongst the plates and garnish the plate with the julienned vegetables.