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Cranberry-Lemongrass Sauce
Seared Duck Breast with Yam
Ravioli
Venison Carpaccio with Cranberry Salad Frisee
Double Thick Pork Glazed Pork Chops
Eric Ripert's Hamachi
Tandoori with Pickled Cucumber Salad
WINE NOTES
J.M. Raffault Chinon 2005: A rose that has
a dry style, with peachy fruit. Well-balanced.
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Eric Ripert's
Hamachi Tandoori
with Pickled Cucumber Salad
Serves 4
- 1 tablespoon plus 1/2 teaspoon Japanese
rice wine vinegar
- 1 teaspoon sugar
- 2 tablespoons plus 1/4 cup extra virgin
olive oil
- 2 Japanese cucumbers, peeled, quartered,
seeds removed and cut into 1/4-inch thick slices (about 1 cup)
- 1 lemon, cut in half and wrapped in
cheesecloth
- 1 tablespoon tandoori powder
- 4 (3-ounce) hamachi fillets, fat and skin
removed cut into a flat rectangle
- 1/2 cup Cranberry-Lemongrass Sauce
- Fine sea salt and freshly ground white
pepper to taste
Prepare the pickled cucumber salad by combing
vinegar and sugar in a small sauté pan and heating over low heat
just until sugar dissolves. Add 2 tablespoons extra virgin olive oil
and the cucumber; slightly warm the cucumber. Remove from the heat
and lightly season with salt. Let the salad marinate for 30 minutes.
Drain off any excess liquid and season the salad with salt and
pepper as needed. Season the hamachi fillets with salt and pepper
and dust each fillet on both sides with tandoori powder. Coat the
fillets in the remaining extra virgin olive oil. Place a skillet
over medium heat and gently sear the fillets, about 1 minute on each
side. There should be a little color on each side and the fish
should be rare in the middle but not cold. Warm the cranberry
lemongrass sauce in a small saucepan. To serve, place the cucumber
salad in a 1-inch ring mold on one side of each plate. Slice each
hamachi fillet into 1/4-inch slices, about 6 slices per fillet.
Shingle the slices down the other side of the plate. Squeeze fresh
lemon juice over the hamachi and spoon 2 tablespoons of the
Cranberry-Lemongrass Sauce around the fish.
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