ironchef

Kanpachi is a young yellowtail kingfish, otherwise known as a young hamachi. You can substitute hamachi or sashimi grade tuna for this:

Kanpachi en Crudo with Salmon Roe, Micro-Greens, Extra Virgin Olive Oil, and a Lemon-Nicoise Aioli

Yield: 4-6 Servings

Ingredients:

1 1/2 lbs. Fresh Kanpachi filet, bones, skin, and bloodline removed
6 Tbsp. High Quality Extra Virgin Olive Oil
2 Tbsp. Lemon Juice
Zest from one lemon
1 c. Assorted Micro-greens
1/2 c. Mayonnaise
1/4 c. Nicoise Olives, pits removed
1 clove fresh Garlic
1 Tbsp. Fresh Thyme
1-2 tsp. Fleur de Sal
4-6 Tbsp. Ikura (Salmon Roe)
Fresh Cracked Pepper to taste

Method:

Chill 4-6 dinner plates, or 1 large serving dish in the fridge. In a food processor, combine the mayonnaise, olives, garlic, lemon juice, lemon zest, thyme, and 2 Tbsp. of olive oil. Pulse until everything is incorporated and reserve. Add more lemon juice to taste.

Using a very sharp knife, slice the fish on a bias into 1/8" thick slices. Arrange on the plate(s). Evenly drizzle the remaining olive oil and lemon juice on the fish, and lightly season with the fleur de sal and fresh cracked pepper. Place a small bunch of micro-greens on the fish. Dollop or drizzle the aioli around the fish, and sprinkle the salmon roe over the aioli. Serve immediately.