West Steak & Seafood’s Heirloom Tomato Carpaccio with Hamachi

Ingredients
• 2 heirloom tomatoes
• 1/2 pound hamachi, sashimi grade
• 1 calamari steak (cut into fettuccine size)
• 1 carrot (cut into fettuccine size)
• 1 yellow zucchini (cut into fettuccine size)
• 1 green zucchini (cut into fettuccine size)
• 1/4 pound cherry tomatoes (slowly roasted in olive oil, salt and pepper)
• 4 ounces Salsa Verde
• 2 ounces balsamic honey glaze (1/2 cup balsamic vinegar and 1/4 cup honey; bring to a boil)
• 1 Tablespoon truffle oil

Salsa Verde ingredients

• 1/4 cup basil
• 1/4 cup parsley
• 1 Tablespoon capers
• 3 pieces of cornichon
• 1 hard-boiled egg
• 1 Tablespoon olive oil
• 1/4 cup diced small potatoes, blanched

For the Salsa Verde: In a Robot Coupe (Cuisinart), chop all ingredients except for the potatoes. Place the mixture into a bowl and add the potatoes; season with salt and pepper.

For plating: Slice the heirloom tomatoes thin and place on the plate. Blanch the calamari and vegetables in boiling salted water, cool in an ice-water bath and drain. Toss with the Salsa Verde and place over the tomatoes.

Sear the hamachi in a sauté pan with oil (rare). Slice thin like sashimi and place around the heirloom and vegetable salad. Garnish with roasted tomatoes, drizzle truffle oil and balsamic reduction, and serve.

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  3. Caffe Bella Italia’s Zuppa di Barbabietola e Zenzero con Ricotta Acida
  4. Cafe Japengo’s Kobe Beef Burger
  5. Urban Plates’ Turkey Salad

Short URL: http://www.lajollalight.com/?p=110943

Posted by Staff on Jul 30, 2013. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed.

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