Juan Amador’s Hiramasa Kingfish

Ingredients:

For the Spinach Puree:

• 50g crème fraîche
• 500g baby spinach
• 50g shallots
• 1 clove garlic
• 100g sour cream
• Butter
• Nutmeg
• White pepper
• Sea salt

For the Passion Fruit Puree:

• 500g passion fruit juice
• 8g Agar Agar
• Almond oil
• Icing sugar

For the Passion Fruit Hollandaise:

• 110g egg yolk
• 75g egg white
• 50g lemon oil
• 80g passion fruit juice
• 110g butter
• Siphon with 2x carbon dioxide capsules
• Sea salt

For the Hiramasa Kingfish:

• 300g Kingfish
• Sea salt

Method:

For the Spinach Puree:

1. Wash the spinach.
2. Blanch the spinach briefly in a pot of boiling water, then transfer it to a bowl of ice-water to ensure it keeps its green color.
3. Chop the shallots and garlic into cubes.
4. Sweat the shallots in a pan to remove the excess water.
5. Add the garlic and butter and sauté.
6. Add the crème fraîche.
7. Remove the spinach from the ice-water, season with nutmeg, sea salt and pepper.
8. Add the spinach to the onion and garlic, and then puree until smooth in a thermomix.

For the Passion Fruit Puree:

1. Mix the passion fruit juice with the agar agar and bring to a boil.
2. Allow the mixture to simmer for 1-2 minutes.
3. Season with icing sugar and then place in a jar to cool until firm.
4. Mix the jelly with a blender to a smooth puree.
5. Add a little almond oil.
6. Beat with a whisk until the mixture is well combined and creamy.
7. Season to taste.
8. The puree will be placed as small dots on the fish before service.

For the Passion Fruit Hollandaise:

1. Whisk the egg whites and yolk over a water bath until fluffy.
2. Heat the passion fruit juice, and add into the egg mixture slowly while continuously whisking.
3. Melt the butter and then add the lemon oil.
4. Slowly stir the butter mixture into the egg mixture, until the hollandaise is a creamy consistency.
5. Season with salt and then place into the siphon.
6. Foam with 2 capsules and warm in a hot water bath just prior to serving.

For the Hiramasa Kingfish:

1. Portion the fish into 70g servings per person.
2. Sous vide at 55° for 7 minutes.
3. Brown the upper side of the fish on a kitchen burner.
4. Season with sea salt.

To Serve

1. Place the cooked kingfish, browned side-up, in the centre of a bowl.
2. Pour the spinach puree around the fish.
3. Pipe dots of passion fruit puree onto the fish.
4. Place the foamed hollandaise on top of the spinach puree around the fish.
5. Garnish with baby fresh baby spinach.

Recipe Courtesy of Juan Amador at Restaurant Amador.
Juan Amador Chef Feature.