Trim Hamachi and portion into bacon-like strips. Marinate in salt, pepper, olive oil and lime juice (reserve some lime juice for later use).
Fry sweetbread and set aside.
Mix mayonnaise with ginger juice (reserve some ginger juice for later use) and truffle oil.
Marinate radishes, apple, jalapeno and canotes in lime and ginger juice.
To Plate:Add Hamachi then sweetbreads to plate with bacon and marinated avocados-radishes mixture. Drizzle mayonnaise along side of plate.
Ingredients:
16 large pieces Hamachi bellySalt and pepper to tasteDrizzle of olive oil2 limes, juiced1 cup sweetbread “nuggets”1 cup mayonnaise1 cup ginger juice Truffle oil to tasteA few radishes, sliced1 apple, julienned1 jalapeno, sliced1/4 cup canotes1/2 cup crisped bacon, chopped2 avocados, sliced
Fry sweetbread and set aside.
Mix mayonnaise with ginger juice (reserve some ginger juice for later use) and truffle oil.
Marinate radishes, apple, jalapeno and canotes in lime and ginger juice.
To Plate:Add Hamachi then sweetbreads to plate with bacon and marinated avocados-radishes mixture. Drizzle mayonnaise along side of plate.
Ingredients:
16 large pieces Hamachi bellySalt and pepper to tasteDrizzle of olive oil2 limes, juiced1 cup sweetbread “nuggets”1 cup mayonnaise1 cup ginger juice Truffle oil to tasteA few radishes, sliced1 apple, julienned1 jalapeno, sliced1/4 cup canotes1/2 cup crisped bacon, chopped2 avocados, sliced
Richard top chef
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