Pastrami Cured Hamachi
Recipe by RJ Cooper, Executive Chef, 5Church
Photography by Kyle Ripley, Haigwood Studios
Yield: 10 servings
30 ounces hamachi loin (Japanese Amberjack or Yellowtail Jack Fish)
Pastrami Cure (recipe included)
10 ounces Red Mole Sauce (recipe included)
red radish petite greens for garnish
wasabi greens as needed for garnish
lime supremes as needed for garnish
ground Corn Nuts as needed for garnish
thin radish slices as needed for garnish
olive oil drizzles as needed for garnish
Place fish on a sheet pan lined with parchment paper. Top with Pastrami Cure mixture and pack it on fish, top, bottom and sides. Let stand in refrigerator for up to 4 hours. Rinse fish under cold water and wrap in paper towels to dry. Let dry in refrigerator for 1 hour before using.
To plate, cut cured hamachi into 1-ounce slices. Serve 3 slices per person drizzled with 1 ounce Red Mole Sauce each. Scatter remaining garnishes, lightly drizzle plates with olive oil and serve.
Pastrami Cure
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/2 tablespoon black peppercorns
1/2 tablespoon pink peppercorns
1 tablespoon juniper berries
1/2 tablespoon yellow mustard seeds
1/2 tablespoon brown mustard seeds
3 bay leaves
1 cup kosher salt
1/4 cup brown sugar
For the Pastrami Cure
Toast spices in a small sauté pan until they release their fragrance. Grind toasted spices roughly using a spice or coffee grinder. Chop bay leaves. Combine all ingredients in a mixing bowl.
Red Mole Sauce
4 medium ancho chiles
2 medium mulato chiles
1 medium pasilla chile
about 6 tablespoons lard
1/4 medium onion, thickly sliced
1 clove garlic, peeled
2 tablespoons shelled raw peanuts
1 1/2 tablespoons sesame seeds
4 ounces tomatillos, husked, rinsed and chopped
1/2 15-ounce can tomatoes, well drained and chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
8 black peppercorns
3 whole cloves
1-inch stick cinnamon
3/4 ounce Mexican chocolate, chopped
2 tablespoons raisins
1/3 small ripe plantain, peeled and diced
1 slice white bread, stale or dried out
For the Red Mole Sauce
Bloom chiles in hot water until they are soft and workable. Remove stems and seeds. Add lard to frying pan. Once hot, cook onion and garlic until brown. Remove onion and garlic from pan with slotted spoon and add peanuts until toasted. Remove peanuts from pan and add sesame seeds. Toast until golden brown. Add tomatillos and sauté. Add tomatoes and stew for 10 minutes.
Toast spices in a separate sauté pan. Combine all ingredients in a blender and blend until smooth. Season and strain through a fine wire-mesh sieve. Cool and refrigerate until needed. (This recipe will yield more than needed for hamachi. Put extra into a freezer container or bag and reserve for future use.)
Photography by Kyle Ripley, Haigwood Studios
Yield: 10 servings
30 ounces hamachi loin (Japanese Amberjack or Yellowtail Jack Fish)
Pastrami Cure (recipe included)
10 ounces Red Mole Sauce (recipe included)
red radish petite greens for garnish
wasabi greens as needed for garnish
lime supremes as needed for garnish
ground Corn Nuts as needed for garnish
thin radish slices as needed for garnish
olive oil drizzles as needed for garnish
Place fish on a sheet pan lined with parchment paper. Top with Pastrami Cure mixture and pack it on fish, top, bottom and sides. Let stand in refrigerator for up to 4 hours. Rinse fish under cold water and wrap in paper towels to dry. Let dry in refrigerator for 1 hour before using.
To plate, cut cured hamachi into 1-ounce slices. Serve 3 slices per person drizzled with 1 ounce Red Mole Sauce each. Scatter remaining garnishes, lightly drizzle plates with olive oil and serve.
Pastrami Cure
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1/2 tablespoon black peppercorns
1/2 tablespoon pink peppercorns
1 tablespoon juniper berries
1/2 tablespoon yellow mustard seeds
1/2 tablespoon brown mustard seeds
3 bay leaves
1 cup kosher salt
1/4 cup brown sugar
For the Pastrami Cure
Toast spices in a small sauté pan until they release their fragrance. Grind toasted spices roughly using a spice or coffee grinder. Chop bay leaves. Combine all ingredients in a mixing bowl.
Red Mole Sauce
4 medium ancho chiles
2 medium mulato chiles
1 medium pasilla chile
about 6 tablespoons lard
1/4 medium onion, thickly sliced
1 clove garlic, peeled
2 tablespoons shelled raw peanuts
1 1/2 tablespoons sesame seeds
4 ounces tomatillos, husked, rinsed and chopped
1/2 15-ounce can tomatoes, well drained and chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
8 black peppercorns
3 whole cloves
1-inch stick cinnamon
3/4 ounce Mexican chocolate, chopped
2 tablespoons raisins
1/3 small ripe plantain, peeled and diced
1 slice white bread, stale or dried out
For the Red Mole Sauce
Bloom chiles in hot water until they are soft and workable. Remove stems and seeds. Add lard to frying pan. Once hot, cook onion and garlic until brown. Remove onion and garlic from pan with slotted spoon and add peanuts until toasted. Remove peanuts from pan and add sesame seeds. Toast until golden brown. Add tomatillos and sauté. Add tomatoes and stew for 10 minutes.
Toast spices in a separate sauté pan. Combine all ingredients in a blender and blend until smooth. Season and strain through a fine wire-mesh sieve. Cool and refrigerate until needed. (This recipe will yield more than needed for hamachi. Put extra into a freezer container or bag and reserve for future use.)
5CHURCH ATLANTA
1197 Peachtree Street
404/400-3669
5churchatlanta.com
1197 Peachtree Street
404/400-3669
5churchatlanta.com