Hamachi, coconut & truffle
Ingredients
Coconut truffle sauce
200 gr Shallot
4 gr Salt
50 gr Sherry
50 gr Sake
500 ml Fish stock
700 gr Coconut milk
30 gr Black truffle (fresh!)
Other
4 tbs Balsamic (good quality is essential)
300 gr Hamachi fillet
80 gr Samphire
30 gr Black truffle (fresh!)
Preparation
Coconut truffle sauce
Chop the shallots and glaze together with the salt. Once softened deglaze with the sherry and sake. Reduce completely and then add the fish stock and the coconut milk. Also grate the truffle in the sauce. Reduce by half and then blend till smooth. Once smooth pass it through a fine sieve and taste for seasoning.
Hamachi
Slice the hamachi in 1cm thick slices, so you can clearly taste the texture of the fish in the dish. Allow to come to room temperature before serving.
Finishing the dish
Then warm the coconut truffle sauce to 60 degrees. Place the hamachi on the plate, drizzle a couple of drops of Balsamic over the fish. Just enough to taste it through the sauce. Then spoon a generous amount of sauce onto the plate, place the samphire on top and finish with grated black truffle.
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