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Vodka and Beet Cured Hamachi with Champagne Sabayon

Used with permission from Chef Dale MacKay Lumiere Restaurant located in Vancouver, B.C.

Vodka and Beet Cured Hamachi with Champagne Sabayon. Serves 8

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

For the Cured Hamachi: 1 fillet of Hamachi (approximately 12 oz), trimmed 3 large red beets (approximately 12-15 oz) 1 cup kosher salt 1/2 cup sugar 1/2 cup vodka Olive oil, as needed For Horseradish Cream: 1” piece of fresh horseradish, finely grated 1 cup heavy cream Salt and pepper to taste Chive Oil: 1 bunch chives, chopped 4 tablespoons olive oil For Garnishing (optional): 1/2 cup beet juice (reserved from the cure) 8 baby red beets 8 baby yellow beets Sherry vinegar, to taste Olive oil, as needed Salt and pepper to taste 2 oz caviar 4 red radishes, thinly sliced Baby watercress

• To Cure the Hamachi:
• Peel the beets and cut them into a rough chop.
• Juice the beets using either a vegetable juicer or by pureeing them in a blender with a small amount of water.
• Strain the juice, and set aside 1/2 cup for reduction.
• Combine the remaining juice with the salt, sugar, and vodka.
• Coat the Hamachi with the cure and place in the refrigerator to marinate for 40 minutes.
• Remove the Hamachi from the cure and rinse, discarding the cure.
• Thinly slice the fillet against the grain and reserve, chilled.
• For the Horseradish Cream:
• In a small sauce pot, combine the freshly grated horseradish and cream.
• Bring to a simmer on medium high heat for 1 1/2 minutes.
• Remove, cover, and let rest at room temperature for 20 minutes.
• Strain through a fine meshed sieve, chill the cream and discard the horseradish.
• Once chilled, season the cream to taste with salt and pepper.
• When ready to serve, whip to stiff peaks.
• For the Chive Oil:
• Puree the chives and oil in a blender with the olive oil to make a smooth paste.
• Transfer the paste to a small saute pan and simmer on high heat until the bubbles begin to subside.
• Drain the oil through a fine meshed sieve lined with a coffee filter and chill immediately over ice.
• For the Garnishes:
• Reduce the beet juice by 2/3 and reserve, chilled.
• Place the red and yellow beets in separate pots, cover both with cold water and 1 teaspoon of salt.
• Bring both pots to a boil, then lower to a simmer for about 8-10 minutes (or until tender).
• Strain the beets, and while still slightly warm, peel away the skin using your fingers; chill.
• When ready to serve, season the beets (separately) with olive oil, sherry vinegar, salt and pepper.

To Plate:

Lie the sliced Hamachi in the center of eight chilled plates, overlapping slightly. Brush the Hamachi lightly with olive oil. Garnish each plate with a spoonful of horseradish cream, two or three pieces of yellow and red baby beets, ¼ ounce of caviar, a few radish slices and a bit of baby watercress. Drizzle with a bit of beet reduction and chive oil; serve cold.

Notes: This dish is great when served with fresh, crispy, pumpernickel toast.

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