Hamachi Crudo with Pomegranate Vinaigrette and a Salad of Persian Cucumber, Radishes and Grapes
yields 6 servings
1 lb. hamachi, sliced thin
as needed salt, lime juice and olive oil
1 Tbsp. honey
2 tbsp. balsamic vinegar
1 cup blended olive oil
8 oz. pomegranate seeds
To Taste ground pepper
1⁄2 tray micro arugula
1 lb. Persian baby cucumber, sliced lengthwise
3 oz. watermelon radishes (sliced)
3 oz. red grapes (sliced)
3 oz. spring onion (shaved)
1 each red grapefruit (segmented)
1. Marinate Hamachi with olive oil and lime juice.
2. For Vinaigrette: Blend everything in bar blender and strain through chinois. Reserve.
3. For salad: Combine salad ingredients. Season with salt and pepper and 1⁄4 cup pomegranate vinaigrette.
4. To plate: Arrange the Hamachi and top with the salad mixture. For garnish around the plate place the sliced grapes and pomegranate vinaigrette.
Courtesy of Alain Redelsperger, Executive Chef, Mountain View Country Club, Palm Springs, Calif.