Ingredients for the hamachi
- 400 g hamachi, skinless and boneless
- Salt, white pepper
- Olive oil
To prepare the hamachi
First rub olive oil all over the fish, then season with salt and white pepper. In a non-stick pan, fry the fish on a high heat for approx. 8 seconds on each side. Allow to cool and cut into slices.
Ingredients for the potato cream
- 30 g rapeseed oil
- 720 g Russet potatoes, peeled, cut into 6 mm slices
- 800 g milk
- 20 g glucose
- 10 g salt
- 30 g nut butter
- 120 g crème fraîche
- 4 gelatine leaves
To prepare the potato cream
Preheat the oven to 175 °C (convection). Heat the oil in a large pan. Sauté the potato slices for 2-3 minutes and turn so that they are completely coated in oil, then place in the oven for around 20 minutes until golden brown. In a pan, slowly bring the milk, salt, glucose and roasted potatoes to the boil. Add the gelatine and let it dissolve, remove from the hob, cover and leave to stand for 45 minutes. Thoroughly combine everything with the remaining ingredients and press through a sieve. Refrigerate for 3 hours, then transfer to a Kisag whipper.
Ingredients for the parsley dressing
- 100 g cold stock
- 1 tbsp mild mustard
- 120 g white balsamic
- 50 g parsley
- 50 g icing sugar
- Salt
- 60 g sunflower oil
To prepare the parsley dressing
Thoroughly blend all the ingredients, strain through a fine-meshed sieve and very slowly drizzle in the oil and blend. Add salt to taste.
Ingredients for the chive oil
- 300 ml sunflower oil
- 1 bunch of chives
To prepare the chive oil
Heat the oil to around 60-70 °C. Roughly chop the chives and place in a blender. Add the warmed oil and blend. Strain the finished chive oil through a micro-sieve and quickly chill on ice.