Chef Eric Ripert's
recipe for: Hamachi Tandoori
Serves 6
The Salad:
1⁄4 cup Japanese rice vinegar
1⁄2 tablespoon sugar
1⁄4 cup extra virgin olive oil
1⁄2 English cucumber, peeled and quartered,
then remove seeds and cut into
1⁄4 inch thick slices
2 tablespoons Indian pickled mango, pulp only
12 fresh coriander leaves, finely sliced
1 cup micro watercress (or other micro greens)
salt and freshly ground pepper
The Fish:
1⁄4 cup extra virgin olive oil
1⁄2 lemon, juiced
1 tablespoon tandoori powder
salt and freshly ground pepper
3 (4-ounce) hamachi filets, fat and skin removed
cut into a flat rectangle
1 clove of garlic, finely minced
1 teaspoon herb de Provence
1. First prepare the pickled
cucumber salad. In a small sauté pan, heat
the vinegar and sugar just enough so that the sugar
dissolves. Add olive oil. Add the cucumber and
warm lightly. Remove from heat, and add the pickled
mango pulp, and a pinch of salt. Let cool and then
add the coriander. Let the mixture marinate for
30-45 minutes. Flavor should be a balance between
sweet and sour. When the flavor is set, drain the
liquid and discard. Set aside the cucumber mixture.
2. In a bowl, place olive
oil, the lemon juice, a pinch of the tandoori powder
and salt and pepper. Then season each filet with
salt and pepper. Rub the top of each filet with
a bit of the garlic, and dust with herbes de Provence
and the rest of the tandoori powder on both sides.
Then place the filets in the bowl and flip over
once to coat. Reserve the flavored olive oil remaining
in the bowl. It will be your sauce. Place a skillet
over medium heat, and sear the hamachi filets gently,
approximately 2 minutes on each side. Make sure
there is a little color on each side, without burning
the fish. The fish should be rare in the middle
but not cold.
3. To serve, place the cucumber
salad in a 1-inch ring mold, on the right-hand
side on each of four 8-inch rectangular plates.
Remove the mold and top the cucumber salad with
a small bunch of the micro greens that have been
tossed with a little bit of olive oil. Slice the
hamachi filet into 1⁄4 inch slices, lengthwise.
You should get 10 slices from each filet. Arrange
five slices per plate below the salad. Spoon about
a tablespoon of sauce over and around the fish
and serve the remainder of the sauce on the side.
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