C L O U D  N I N E

Hank and Bean catered our Holiday Trunk Show in 2016, and we're still thinking about their Albacore Tataki Crisp Recipe. The entirety of the SK team has a penchant for anything involving the word 'sashimi,' so we were beyond excited when they shared the recipe with us, and it would be cruel to not pass it along to you. It's perfect for entertaining. Enjoy! 

NOTES ON FISH SOURCING AND PREP:

Go to your local fishmonger—make friends, and ask about their best sashimi-grade fish. (For the SK Holiday trunk show, we used local albacore tuna for its full flavor, luxe mouth feel and beauty.) Ask your fishmonger to trim the fish to a manageable, square filet—i.e. no bone, no skin, no sinew. When you get home, place the fish in the coldest part of your fridge and allow the filet to chill for at least one hour or completely throughout. Meantime, make your accoutrements and set up your mise.

Once the fish is fully chilled, put a non-stick fry pan on a high flame, with a small amount of high-heat point oil (we use grapeseed). Bring oil to a point at which it's almost smoking. Sear the filet on each side for about 5-6 seconds, each side. When the fish has been seared on all sides, rest it on a plate with paper towels so you can blot the oil dry.

Next, place the fish back into the coldest part of your fridge to halt the cooking process. This allows the fish to maintain a nice, gentle crust with a consistently raw interior. After about 15 minutes of chill time, you’re ready to slice, dress and serve!

ALBACORE TATAKI CRISP RECIPE

FISH

¼ Pound Fish (Albacore, Yellowtail, Lemon-Fish, etc…), Sashimi-Grade. Chilled, Seared, Chilled Again and Sliced to Desired Thickness.

BASE

Cracker, Crisp, or Toast Point.

TAPENADE

¼ Pound Pitted Green Olive (we used Picholine),

Roughly Chopped Shallots, Chopped Fine

1 Bunch Flat Leaf Parsley, Chopped Fine

½ Bunch Oregano, Leaves Picked and Stems Discarded, Chopped Fine

1 Bunch Thyme, Leaves Picked and Stems Discarded, Chopped Fine

2 Small Fresno Chilis, Seeds and Membranes Removed, Small Dice

1 Cup Olive Oil

Juice and Zest of Three Lemons

¼ Cup Champagne Vinegar

Mix all and season to your liking with salt and pepper. Let sit for at least 10 minutes so flavors can integrate. May be made up to one day in advance.

GARNISHES

Basil Leaf (Purple Thai for an extra visual pop)

Sliced Caperberry

ASSEMBLY

Place a torn basil leaf atop your base of choice. Add a dollop of the tapenade. Cover with a slice of tataki. Garnish with a pinch of salt, caper berry, caper berry vin and any other herb or chili of choice, and serve.