Serves 4
- 3 heads of fennel, cored and sliced super thinly on mandoline
Juice of 2 limes
2 tablespoons grapeseed oil
2 tablespoons chopped chives
4 four-ounce pieces of hamachi, skin-off (you could also use ahi)
3 tablespoons coarsely ground coriander
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
Place coriander in a pie plate. Season the hamachi with salt and pepper and
press both sides of hamachi into coriander. Coat a sauté pan over high heat
lightly with oil and sear the hamachi on both sides, about 30 seconds a side.
To make salad, in a large bowl, combine fennel, lime juice, grapeseed oil and
chives. Check for flavor and season; let macerate for 5 minutes. To serve,
place a small mound of fennel salad in center of plate and top with thinly
sliced hamachi.
WINE NOTES
Bichuwajo Jizake Sake
Similar to a mineral-rich Sauvignon Blanc, this sake has a slightly herbed
fragrance and a touch of overripe banana. A delicate sake; light, smooth and
complex.
2003 Gramona Gran Cuvee Cava
From Penedes, Spain, a blend of Xarello, Macabeo and Chardonnay. Gramona is
one of the last-remaining family-owned Cava houses of the Penedes. Aged for 30
months, which is one of the longest aging regimens for dry cava in the Penedes.
Vibrant pear and lemon zest aromas, with hints of minerals and white flowers.
Flavors of green apple and pear, with a bright, long finish. Pairs very nicely
with David Pasternack’s Tuna Crudo.
