Hiramasa Kingfish
Compressed Apple, Grape Ice, Fennel, Radish, Nasturtium
Chef Bryan Voltaggio of VOLT | Frederick, MD
Yield: 10 servings
Adapted by StarChefs | October 2018
INGREDIENTS
Hiramasa:
1 hiramasa, filleted and skinned
5 percent salt brine
Compressed Apple:
10 green apples
Apple Dressing:
25 grams olive oil
25 grams extra virgin olive
10 grams tamari
2 grams salt
1 gram Espelette pepper
1 gram xanthan gum
Grape Ice:
1 kilogram fresh grape juice
50 grams salt
1 gram xanthan gum
Fennel Cream:
3 bulbs fennel
Heavy cream
10 grams Ultratex
To Assemble and Serve:
Maldon salt
Olive oil
Shaved fennel, curled in ice water
Shaved Tiny veggies radish, curled in ice water
Micro fennel
Micro nasturtium leaves
METHOD
For the Hiramasa:
In a nonreactive container, brine fish 10 minutes. Drain and pat dry. Medium dice fish and portion into 1 ounce servings. Refrigerate.
For the Apple Dressing:
To a Vitamix blender with 150 grams apple juice, add oils, tamari, salt, and pepper. Blend, slowly sheering in xanthan. When thick, transfer dressing to a squeeze bottle.
For the Compressed Apple:
Juice 5 of the apples and peel, small dice the remaining 5. In a vacuum bag, seal apples with juice. After 45 minutes, drain and reserve diced apple. Set aside juice for Apple Dressing.
For the Grape Ice:
To a Vitamix blender, add juice and salt. Blend, slowly sheering in xanthan gum. When thick, transfer to a shallow half-hotel pan. Insert pan into a vacuum bag and seal, removing all air bubbles. Place a silicone mat on an anti-griddle. Pour 25 grams juice into an appropriate size ring mold set on the mat. When frozen, set aside grape disc in freezer. Repeat with remaining juice.
For the Fennel Cream:
Place fennel bulbs in a pot and cover with heavy cream in a pot. Cover with a cartouche and simmer until fennel is very tender. Strain off any excess cream through a chinois and add fennel to a blender. Blend until fully smooth and, with the motor running, add 10 grams of ultratex to the vortex to thicken purée. Pass the purée through a fine mesh sieve and adjust seasoning, as needed. Once the purée is cooled, store and reserve in a squeeze bottle.
To Assemble and Serve:
In a bowl, combine 1 portion Hiramasa, 10 grams Compressed Apple, and 5 grams Apple Dressing. Season with Maldon. Using the same size ring mold used for the Grape Ice, plate the hiramasa mixture, packing tightly with a spoon. Place a Grape Ice disc on top and decorate with several dots Fennel Cream. In a small bowl, dress fennel curls with olive oil and salt and place atop cream, giving the garnish as much height as possible. Finish with radish and micro greens. Serve immediately.
