Michael Schlow's Hamachi Crudo with Cranberry Compote, Jalapeno and Cilantro
2 cups fresh cranberries
1 cup cranberry juice
1 cup orange juice
1 cup water
Palm sugar to taste, crumbled
Rice vinegar, for vinaigrette
Extra virgin olive oil, for vinaigrette
1 green jalapeno, thinly sliced
4x2x2-inch block of Hamachi, thinly sliced
1 head frisee, washed
Thai basil leaves
Tempura bits seasoned with kosher salt and togarashi, to garnish
For the compote, combine all ingredients and cook in a sauce pot over medium heat until the cranberries start to break up and the compote starts to thicken....just like at Thanksgiving, but we want to reserve a little bit of the cooking liquid once it starts to thicken for garnishing the plate.
Strain the compote after slightly thickening, and whisk enough rice wine vinegar and canola oil into reserved liquid to make vinaigrette. Season with salt and pepper.
To serve, plate sliced hamachi and top each piece with dab of compote and a thin slice of jalapeno. Toss frisee, cilantro and Thai basil with vinaigrette and season with salt and pepper, if necessary, and plate next to hamachi. Top salad with tempura bits.
El Portillo Malbec RoseAROMA: Highly aromatic, lush scents of cherries and plums
TASTE: Ripe fruit flavors wuth a lasting finish
Ideal as an aperitif and a good match for salad, pasta with light sauces, seafood and fish
Estate bottled, from Argentina