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Ahi Sashimi, Cantaloupe "Caviar," Dehydrated Sesame Oil | Video Recipe



The video above will take you through the process of creating and plating our ahi sashimi dish that we are currently serving at Stella. If you've already watched the video and just need a quick refresher, you can refer to the step by step pictures below. For more information on acquiring specific ingredients or supporting recipes, please see the notes section at the bottom of this post.

Stella's Ahi Sashimi Plate Up

Start by making cantaloupe caviar using basic inoic spherification. Remember, the caviar has to be made to order or it will become a hard, rubber pebble with little flavor.

Next, lay out three strips of cucumber that have been thinly sliced lengthwise on a mandolin and pickled in a basic pickling liquid. Using this recipe, allow the sliced cucumbers to "marinate" in the pickling liquid for at least an hour before using. Dabbing them on a clean kitchen towel before plating will wick off any excess moisture and vinegar, giving you a better plate presentation and flavor.

Next, slice the ahi loin that has been fabricated into saku block. Here we're serving a total of 4 ounces of ahi sashimi. You can adjust this portion up or down depending on what you feel is appropriate.

Drizzle some home made citrus teriyaki directly on top of the sliced sashimi, and make a decorative pattern on the plate. The pattern should have some symmetry with equal distancing on all sides in relation to the edge of the plate.

Lay three, drained pickled cucumber strips in the middle of the plate, with each strip slightly overlapping the last. Pay attention to the center of the plate, and make sure there is an equidistance between the cucumber and rim, both with horizontal and vertical placement.

Place a strip of seaweed salad down the center of the cucumbers (making sure to leave some of the cucumber exposed), then lay the sliced ahi on top. Top with the previously made cantaloupe caviar that has been drained and rinsed.

Season ahi and cantaloupe caviar with a small sprinkling of fleur de sel. Garnish the plate with a spoonful of dehydrated sesame oil in opposing corners and serve immediately.


Additional Information



This post is part of our ongoing Completed Dish Video Series, which shows you how to combine multiple techniques into a restaurant quality dish. For more information, you can also view our How To Cook Video Index.

Cantaloupe Caviar - How To Make Faux Caviar Using Basic Ionic Spherification

how-to-make-faux-caviar.jpg
Ionic spherification was first introduced by Ferran Adrià of El Bulli. They would serve a beautiful apple "caviar" in a caviar tin, which at that time was absolutely mind-blowing. Because the overall technique is fairly simply, "faux caviar" quickly became many-a-cook's first foray into hydrocolloids and modern cuisine (also commonly referred to as "molecular gastronomy"). Although this recipe is to demonstrate the cantaloupe "caviar" we make specifically for our ahi sashimi, the ratios and techniques are fairly universal.

White Chocolate Panna Cotta

This is a quick and simple recipe for a white chocolate panna cotta that I've had a lot of success with serving over the years. One thing you need to keep in mind is that white chocolate can deaden the palate due to its fat content, so it's important to pair this dessert with something that will help cut the fat. Some of my favorites are black pepper, citrus sauces, or the Bing Cherry Compote linked in the recipe notes.

Garlic-Thyme Emulsion

Garlic Thyme Emulsion Recipe
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.

Tomato Vierge

Tomato Vierge is a simple yet flavorful emulsion of tomatoes, aromatics and oil. It is most notably missing egg, which makes this preparation much lighter then it's sister sauce, aioli.
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