Protein Recipes Starters

Hamachi Carpaccio with a Salad of Jicama and Confit Fennel, Soy and Ginger Dressing

Hamachi Carpaccio with a salad of jicama and confit fennel, soy and ginger dressing

Combining raw fish and crunchy fennel salad in this modern European recipe.

Recipe by Arcane’s chef patron Shane Osborn.

Prep Time and Cook Time
30 minutes; 10 minutes

Ingredients
(4 servings)

Fennel (150g)
Olive oil (100ml)
Salt (a pinch)
Star anise (2 pieces)
Jicama (120g)
Raw hamachi (250g)
Sea salt (to taste)
Pepper (to taste)
Baby coriander (for garnish)
Baby shiso (for garnish)
Sesame seeds, toasted (1 tbsp)
For dressing
White balsamic vinegar (50g)
Lemon juice (5g)
Yuzu juice (15g)
Kikkoman soy (25g)
Lemon oil (15g)
Sesame oil (10g)
Ginger, finely diced (10g)
Extra-virgin olive oil (75g)
Salt (a pinch)

Steps

hamachi1

1. Prepare the ingredients

– Remove the fennel stalks, wash the bulb and dice into 1⁄2 cm cubes.
– In a pan over medium heat, add olive oil, a pinch of salt and the star anise, then gently cook the fennel cubes until golden. Set aside to cool in the oil.
– Dice the jicama.

 

 

hamachi2

2. Mix the ingredients
– Strain the fennel and transfer to a bowl.
– Add the diced jicama, season with salt and pepper. Set aside.

 

 

 

 

hamachi3

3. Plate the hamachi
– Thinly slice the hamachi.
– On a plate, arrange the hamachi slices in a single layer, forming a circle.
– Season lightly with sea salt.

 

 

 

hamachi44. Add the salad
-Spread the fennel and jicama mixture over the hamachi slices.
-Garnish with baby coriander and baby shiso.

 

 

 

 

hamachi55. Dress the dish
– In a bowl, combine all the dressing ingredients.
– Spoon the dressing mixture over the dish.
– Sprinkle with sesame seeds and serve.

 

 

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