Hamachi, Hutilacoche Toasted Quinoa, Avocado Cream

3 oz. Hamachi (Sliced)

1.5 oz. Hutilacoche

4 pc Radish (shaved thin)

1 oz. avocado cream

.5 oz Toasted Quinoa

3 pc Orange segments

2 oz. Pumpkin Leche de tigre

3 pc. cilantro leaves

16 oz. Hutilacoche (canned)

2 oz. Shallots

1 pc Dried Ancho chili (hydrated and sliced)

1 oz. garlic

1 oz. scallions

1 tsp cumin (dried)

3 oz Olive oil

32 oz. Dashi

8 oz. Aji Amarillo

4 oz. garlic (chopped)

16 oz. Coconut milk

6 oz. Pumpkin puree (roasted or canned pumpkin)

24 oz. lime juice

4 oz. Ginger (chopped)

7 oz. oil

3 oz. chopped clams

Salt to taste

2 ea. Avocado

1.5 oz. Yuzu juice

1 tsp. Yuzu kosho

8 oz. Creme fraiche

Salt to taste

8 oz. Quinoa

Slice the fish into 3 to 4 pieces.  On a plate smear hutilacoche on the plate and lay the fish on the puree.  Put 3 dollops of the avocado cream on the fish, and place the orange around the fish.  Spoon the pumpkin leche de tigre on the plate and fish (avoid it bleeding in to the puree.) Garnish the dish with the cilantro, radish nd toasted quinoa.

In a small medium sauce pot sweat the aromatics till translucent and then add the chili and cumin.  Add the Hutilacoche to the sauce pan and cook for 5 mins.  Remove from the heat source and transfer the ingredients to a blender.  Emulsify the ingredients and slowly stream in the oil.  Season the puree with salt and reserve for the dish.

Sweat garlic and ginger in saute pan.  Once aromatics are cooked cool down and place in a blender.  Place all of the ingredients and blend (except the oil).  Once all of the ingredients are blended add then stream the oil, and towards the end add the clams in and season with salt.

In a blender puree the avocado and with the yuzu juice and yuzu kosho, slowly add the EVO to the mixture and then the creme fraiche.  Season with salt.

In a full sheet pan with parchment paper toast the quinoa in an oven 350 degrees for 30 mins.  Rotate the pan to make sure it doesn’t burn.  Once toasted, season with salt and reserve for the dish.