Seared True World Foods hamachi with guajillo ash and persimmon puree.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with True World Foods and Vitamix Commercial.
Guajillo Ash
INGREDIENTS
- 5 ea. Guajillo, dried
- 1 tsp. Salt, or to taste
METHOD
- Torch guajillo and blitz in a blender/food processor.
- Roll the portioned hamachi in the ash, sear, and slice.
Persimmon Puree
INGREDIENTS
- 6 ea. Persimmons
- ½ cup Carrots
- ½ cup Golden cherry tomatoes
- 1 tbsp. olive oil
- 1 tsp. Garlic
- 1 tsp. Ginger
METHOD
- Blend everything until the Vitamix heats up puree and has smooth consistency.
- The Vitamix will cook the puree for you (approx 5 minutes). If too thick, thin out with stock or bouillon.
