Boulevard's citrus cured hamachi with hearts of palm and yuzu vinaigrette

An easy cured fish course that takes just a few minutes to make

by Eat North

Image for Boulevard's citrus cured hamachi with hearts of palm and yuzu vinaigrette

Chef Alex Chen of Vancouver's Boulevard Kitchen and Oyster Bar (known for its seafood) shares his recipe for an easy cured fish course that's full of citrus flavours.  

Yuzu vinaigrette

2 tbsp Kikkoman ponzu sauce
2 tsp yuzu juice
1 small shallot, diced
black pepper
1 tbsp olive oil

Mix all ingredients together in a mixing bowl.

Hamachi and assembly

1 cup kosher salt
1 lime
1 lemon
1 Orange
150 g fresh hamachi fillet
1/2 avocado, sliced
1 tbsp creme fraiche
10 pieces hearts of palm, sliced thinly
4 to 6 pieces red mustard greens
4 to 6 pieces celery leaves, chopped
2 to 3 radishes, sliced thinly

Mix salt with zest of 1/2 lime, zest of 1/2 lemon and zest of 1/4 in a bowl.

Cover both sides of the hamachi with the mixture, and allow to sit for 8 minutes. Rinse in cold water and pat dry. Slice the cured hamachi, and arrange onto plate. Season with sea salt and black pepper.

Delicately place the avocado slices on top of the hamachi, as well as the hearts of palm. Top with crème fraîche. Cut out orange segments add to hamachi.

Garnish with red mustard greens, celery leaves and radish. Spoon yuzu vinaigrette onto the plate around the hamachi.

Yield:
2 servings

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