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Hamachi Tartare Recipe Inspired by Chef Eric Ripert
Our recipe of Hamachi Tartare is inspired by the legendary Chef Eric Ripert of Le Bernardin, but with our own little unique spin. This Hamachi Tartare recipe combines the delicate flavors of hon-hamachi with Asian pear and avocado, but brought together with a light, crisp soy-lime vinaigrette with deep flavors.
About Chef Eric Ripert
Chef Eric Ripert is a world-renowned chef celebrated for his expertise in seafood and his refined culinary techniques. Born in France, Ripert trained under culinary legends such as Joël Robuchon and Jean-Louis Palladin. He is the executive chef and co-owner of Le Bernardin, a three-Michelin-starred restaurant in New York City. Ripert has received numerous accolades throughout his career, including multiple James Beard Awards. His commitment to excellence and passion for seafood are evident in every dish he creates.
About Le Bernardin
Le Bernardin, located in the heart of New York City, is one of the world's most prestigious seafood restaurants. Founded in Paris by Gilbert Le Coze and Maguy Le Coze, it moved to New York in 1986 and quickly gained acclaim. Under the culinary direction of Chef Eric Ripert, Le Bernardin has maintained its reputation for excellence, earning three Michelin stars and a coveted four-star rating from The New York Times. The restaurant is known for its elegant dishes that highlight the natural flavors of the freshest seafood.
Ingredients
- 200g Hamachi (yellowtail), diced
- 1 Asian pear, finely diced
- 1 avocado, diced
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon finely grated ginger
- Diced jalapeño
- Fresh shiso leaves, chopped
- Smoked paprika, salt and pepper to taste
- Microgreens for garnish
Instructions
Step 1: Prepare the Ingredients
Start by dicing the hamachi, Asian pear, and avocado into small, uniform pieces. Finely grate the ginger and chop the fresh cilantro.
Step 2: Make the Dressing
In a small bowl, combine soy sauce, lime juice, olive oil, sesame oil, smoked paprika, and grated ginger. Mix well to create a flavorful dressing.
Step 3: Assemble the Tartare
In a mixing bowl, gently combine the diced hamachi, Asian pear, and avocado. Add the dressing and toss lightly to coat all the ingredients evenly.
Step 4: Plate and Garnish
Spoon the tartare mixture onto a plate or into a ring mold for a more refined presentation. Garnish with chopped shiso leaves, diced jalapeños, micro greens and a sprinkle of salt and pepper. Serve immediately and enjoy the fresh, vibrant flavors of this Hamachi Tartare.
FAQ
1. What is Hamachi?
Hamachi, also known as yellowtail, is a type of fish commonly used in Japanese cuisine. It's known for its rich flavor and firm texture, making it perfect for sashimi and tartare dishes.
2. Where can I buy sushi-grade Hamachi?
You can purchase high-quality sushi-grade Hamachi from store at RivieraSeafoodClub.com! We offer Hon-Hamachi from Japan and Kampachi from Panama.
3. Can I substitute lime juice?
Yes, if you can't find lime juice, you can use lemon juice as a substitute. It provides a similar citrusy flavor.
4. How should I store leftover Hamachi Tartare?
It's best to enjoy Hamachi Tartare fresh. If you need to store it, cover it tightly and refrigerate for up to one day. Note that the texture may change slightly.
5. Is this dish spicy?
The dish has a slight kick from the ginger and optional jalapeño. You can adjust the amount of these ingredients to control the spiciness.
Conclusion
We hope you enjoy making this Hamachi Tartare inspired by Chef Eric Ripert. It's a delightful dish that brings together fresh, vibrant flavors in a beautifully simple presentation. Don't forget to share this recipe with your friends and family, and let us know how your version turned out by posting on instagram and tagging us (@rivieraseafoodclub)!
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