Hawaiian Walu Sashimi

SAVORY

Apr 2

Truﬄe, White Soy Ponzu, Shiso, Foie Snow

Chef Trent Pierce of Roe | Portland, OR

INGREDIENTS

White Soy Ponzu: (Yield: 3¼ kilograms)
1 kilogram lemon juice
500 grams lime juice
500 grams orange juice
250 grams yuzu juice
1 kilogram white soy
30 grams grated garlic
Two 8-inch by 8-inch pieces kombu

Foie Gras Torchon: (Yield: 1 torchon)
1 kilogram grade A foie gras
Milk
50 grams salt
5 grams pink salt
50 grams sugar
10 grams maple sugar
30 grams Sauternes

Truffle Ponzu: (Yield: 600 grams)
100 grams truffle paste
5 grams xanthan gum

For the Truffle Salsa: (Yield: 375 grams)
100 grams ginger brunoise
100 grams shallot brunoise
100 grams daikon brunoise
50 grams truffle paste
Xanthan gum

To Assemble and Serve: (Yield: 1 serving)
1½ ounces thinly sliced sashimi-grade Hawaiian walu
Yuzu tobiko
Shiso, chiffonade
First-press extra virgin olive oil

METHOD

For the White Soy Ponzu Base:
In a nonreactive container, combine all ingredients. Infuse in refrigerator 3 to 5 days. Strain through a chinois, transfer to squeeze bottles, and refrigerate.

For the Foie Gras Torchon:
Working from the bottom of the lobes, butterfly foie gras and locate the primary vein in the center of each. Slice through the lobe to the vein, following its path and pulling the foie apart to see the vein clearly and remove. Place the foie gras in a baking dish and cover with milk. Press plastic wrap down onto the surface of the liquid. Refrigerate overnight. Drain and rinse the foie gras. In a bowl, combine salts and sugars. Sprinkle over foie gras. Transfer to a nonreactive container and press foie gras into an even ¾-inch to 1-inch layer. Sprinkle with Sauternes. Press a piece of plastic on the surface of the foie gras. Refrigerate overnight.

Remove foie gras from container and rest for 1 hour at room temperature. On a sheet of parchment paper, form foie gras into a 6-inch by 3-inch loaf. Roll the foie gras into a log, twisting and squeezing the ends of the parchment paper to tighten. Unwrap the foie gras, discard paper, and transfer the log to 1-foot by 2-foot sheet of cheesecloth. Place foie gras on the short end of the cheesecloth. With a partner to help, have one person tightly hold the far end of the cheesecloth while the other rolls the log. Letting a little slack out on one end, pull tight again and repeat, tightly wrapping the cheesecloth around the log. On the end, twist the cheesecloth tightly. As you hold the end, have your partner tie the end off with butcher’s twine and repeat the process with the other end. Place foie gras into a vacuum bag and seal on the highest setting; refrigerate 1 hour.

Bring the water bath of an immersion circulator to 51.5°C. Cook foie gras sous vide for 2 to 3 minutes. Shock in an ice bath for 15 minutes and chill in refrigerator 1 hour. Portion foie gras into 1-inch discs; freeze.

For the Truffle Ponzu:
In a Vitamix blender, combine truffle paste and 500 grams White Soy Ponzu; blend on high for 1 minute. With the motor running, sprinkle in xanthan gum and blend 30 seconds.

For the Truffle Salsa:
In a medium bowl, combine ginger, shallot, daikon, truffle paste, and 25 grams Truffle Ponzu. Dust an even layer of xanthan over the top. Stir until it begins to congeal and is easily scooped with a spoon.

To Assemble and Serve:
On a serving plate, shingle slices of Hawaiian walu and spoon a line of Truffle Salsa down the center of the fish. Arrange yuzu tobiko and then shisho down the line of Truffle Salsa. Apply Truffle Ponzu to the outer edge of one side of sashimi and then drizzle olive oil. Remove a Foie Gras Torchon from freezer and, with a microplane, grate a generous pile of foie gras over the fish.

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