Hamachi Tartare

Fried Okra, Cauliflower-Coconut Purée, Potlikker Vinaigrette, Pineapple, Shallots, Mint, Mizuna

Chef Nina Compton of Compère Lapin | New Orleans
Yield: 4 servings

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Adapted by StarChefs | october 2022

INGREDIENTS:

Cauliflower Purée:
3 tablespoons olive oil
½ head cauliflower, roughly chopped 
14 ounces coconut milk
Salt

Potlikker Vinaigrette:
1 cup fish fumet
1 tablespoon grated ginger
1 tablespoon lemongrass
3 teaspoons Angostura orange bitters 

Jerk Pineapple:
1 cup diced pineapple
1 tablespoon jerk spice

Fried Okra:
1 cup sliced okra
Salt

To Assemble and Serve:
1 loin hamachi, cleaned and small diced
6 tablespoons minced shallot
Maldon sea salt 
Mint leaves
Chile oil
Mizuna

METHOD:

For the Cauliflower Purée:
In a small pot over high flame, heat olive oil. Add cauliflower and coconut milk; season with salt. Bring to a simmer until cauliflower is tender. Transfer to a Vitamix blender and pureé until smooth. Transfer to a non-reactive container and refrigerate until needed.

For the Potlikker Vinaigrette:
In a saucepot over medium high heat, combine fumet, ginger, and lemongrass. Reduce until nappe. Strain mixture through a chinois into a non-reactive container. Add orange bitters and reserve.

For the Jerk Pineapple:
In a vacuum bag, combine pineapple and jerk spice. Seal and reserve. 

For the Fried Okra:
In a large stockpot, heat oil to 325°F. Fry okra until golden brown and crispy. Season with salt and set aside. 

To Assemble and Serve: 
In a chilled bowl, combine the hamachi, shallots, salt, Jerk Pineapple, mint, and Fried Okra. Season with Potlikker Vinaigrette and toss to coat. In a serving bowl, place a dollop of Cauliflower Purée. Place hamachi tartare mixture on top. Garnish with chile oil and mizuna.

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