 | Pastrami-Cured HamachiChef James Ahearn of Pomp and Circumstance | Brooklyn, NY |
I used The Perfect Purée Pomegranate Purée as a play on color and flavor. The subtle sweetness of the pomegranate complements the sharp spices of the pastrami rub and the fattiness of the fish.
Ingredients for Pomegranate Pastrami Cured Hamachi:
• 60 g. The Perfect Purée Pomegranate Concentrate, thawed
• 60 g. red cabbage juice
• 25 g. honey
• 20 g. salt
• 10 g. ground coriander
• 10 g. ground black pepper
• 100 g. hamachi
To Assemble and Serve:
• cracked black pepper
• dill
• pickled cabbage
• chives
• pomegranate seeds
• extra virgin olive oil
Method for Pomegranate Pastrami Cured Hamachi:
Combine all ingredients for the brine and mix until homogenous. Rest the hamachi in the brine for 2 hours.
To Assemble and Serve:
Remove the hamachi from the brine and pat dry. Slice ¼ inch thick and arrange on a plate. Garnish with cracked black pepper, dill, pickled cabbage, chives, pomegranate seeds, and a drizzle of extra virgin olive oil.