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Carpaccio de Seriole (Hamachi Carpaccio)





Yields
2 Servings

This elegant carpaccio recipe highlights the delicate flavors of Japanese hamachi with truffle ponzu and fragrant black truffles.

 

This recipe, and others like it, can be found in the article “This West Hollywood Restaurant Will Transport You to the South of France.”

Hamachi Carpaccio




Thomas J. Story
For the Truffle Ponzu
 ½ cup white soy sauce
 1 tbsp truffle oil
 2 tbsp yuzu ponzu
 ⅛ tsp kosher salt
For the Carpaccio
 1 tsp Périgord black truffle discs (or thinly sliced truffles)
 2 ½ oz (about 5 slices) dried aged Japanese hamachi
 3 tbsp truffle ponzu (from above)
 2 tsp extra virgin olive oil
 ⅛ tsp black sesame seeds
 ½ tsp Maldon salt
1

Make the truffle ponzu: In a small bowl, combine the white soy sauce, truffle oil, yuzu ponzu, and kosher salt. Stir until smooth and set aside.

2

Prepare the truffle discs: Thinly slice Périgord black truffles using a handheld slicer to about 2 mm. thickness. Use a small round cutter to create 1-inch discs from the slices.

3

Compose the carpaccio: Arrange the hamachi slices evenly on an 11-inch oval plate. Place a truffle disc on top of each slice. Drizzle with the prepared truffle ponzu and extra virgin olive oil. Sprinkle with black sesame seeds and Maldon salt.

Nutrition Facts

2 servings

Serving size