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Confit Hamachi

Confit Hamachi
Rating:
Your rating: None Average: 4.4 (7 votes)
Author: Chef Mavro
Date: 10-18-10
Servings: 2
Prep Time: 30 minutes
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This recipe comes from George Mavrothalassitis, or Chef Mavro, the owner and proprietor of a restaurant by the same name based in Honolulu. Chef Mavro, a founding member of Hawaii Regional Cuisine and a James Beard Foundation award winner, cooks according to the following philosophy: always buy the best and freshest, buy local, treat all products with great respect, and start afresh every season with new ideas and creative recipes.

Chef Mavro (the restaurant) was awarded the AAA Five Diamond status in 2009, 2010 and 2011 as well as rated one of the "Top 10 Restaurants in the World." Chef Mavro (1969 South King Street, Honolulu, HI 96826)

Recipe Ingredients:

  • Ingredients for the hamachi:
  • 2 pieces hamachi medallions, 3 ounces each
  • 2 cups extra virgin olive oil
  • salt & pepper to taste

  • Ingredients for the lomi-lomi salmon:
  • 3 ounces salted salmon, (de-salt the salmon in water all night, then dice into 1/8" pieces)
  • 4 tablespoons sour cream
  • 1 medium tomato, peeled, core removed, diced
  • 1 medium shallots, minced
  • 1 tablespoons green onions, sliced
  • 4 tablespoons vegetable broth
  • 2 tablespoons salmon roe
  • salt & pepper to taste

Recipe Steps:

  • In a small sauce pan, bring the olive oil to 130 degrees. Poach the hamachi for 8 minutes (make sure the fish is totally submerged in the oil).
  • In a mixing bowl, combine the sour cream, the vegetable stock, shallot, salmon, green onions, season.
  • Place the lomi lomi salmon in the center of an individual plate with the hamachi on top.
  • Finish by placing 1 tablespoon of salmon roe on the hamachi.
  • Recommended wine pairing: Daniel Chotard, 2002 Sancerre

Serving Size: 2
Preparation Time: 30 minutes

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Your rating: None Average: 4.4 (7 votes)
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