Hamachi Crudo

● Garde Manger6 COMPONENTS3MIN EXECUTION

Fish

COMPONENTS — 6

Hamachi (Yellowtail)

4 oz

Yuzu Ponzu

1 oz

Fresno Chile, sliced thin

3 slices

Cilantro Leaves

garnish

Maldon Salt

pinch

Extra Virgin Olive Oil

1 tsp

Slice hamachi into thin, even pieces against the grain

Arrange in single layer on frozen plate

Spoon yuzu ponzu over each slice

Place fresno chile and radish slices

Drizzle olive oil, finish with Maldon salt and cilantro

serve tempice cold

Target Execution

3:00