Chocolate Cured Hamachi with Black Truffles and Comté
This crazy sounding combination isn't as far-fetched as it sounds, and for those daring enough to give it a go, you'll be rewarded with a flavorful appetizer or canapé that's delightfully complex with layers of flavors that unfold as you eat it. Upon hitting your mouth the hamachi unleashes its salty brine on your tastebuds, while the intensely earthy aroma of cocoa and black truffles fills your olfactory senses. As you chew, the creamy olive oil and rich nutty Comté synergize with the sharp chocolate, bringing all the flavors together in perfect harmony. Finally, as you finish the bite, a robust bloom of umami spreads across your mouth, beckoning you to take another bite.
Makes 6 servings
prep time: 10 minutes
cook time: none
passive time: 72 hours
Ingredients:
1 tablespoon cocoa powder
1 tablespoon salt
1 tablespoon sugar
270 grams hamachi
Olive oil
Comté cheese
Black truffles
Instructions:
1. Combine the cocoa powder, salt and sugar in a small bowl and stir to combine.
2. Place the hamachi on a large piece of plastic wrap and then sprinkle the cocoa powder mixture all over every surface of the hamachi, ensuring you have a nice thick layer.
3. Wrap the hamachi tightly with plastic wrap, leaving one end open.
4. Place the wrapped hamachi on a tray and put the tray in the refrigerator, propping up one side of the tray so that any juices that come out of the hamachi are able to drain out of the open end of the plastic wrap. Cure for 3 days.
5. When the hamachi is done curing, remove it from the plastic wrap and rinse off the exterior. Use paper towels to thoroughly dry the hamachi and then slice it as thinly as possible using a very sharp knife. Place the slices in a container and cover with olive oil.
6. Slice the Comté into paper thin diamonds, and then slice the truffles into paper thin sheets.
7. To plate the dish, place 6 slices of cured hamachi on a plate. Top each slice of fish with a piece of Comté and a slice of black truffle. Drizzle with olive oil and serve.
