Chef Jourdan's Hay Smoked Hamachi

Makes 4-6 servings

Ingredients:

Pork Belly
1 ea Chef’s Line Pork Belly # 2771384

Cardamom Meringue
7 ea Egg Whites # 823013
½ t Egg White Powder # 9582131
Pinch of cream of tartar # 760207
2 ½ oz Confectioner sugar # 3010758
½ t Black Cardamom Powder # N/A at this time

Carrot Froth
1 ½ c Carrot Juice, fresh # 5006473
1 t Soy Lecithin # 2673838
Salt to taste # 773473

Hamachi
3 ea 6 oz Hamachi Filets # 5367180
1 T Lemon Oil # 4423315
Pinch Micro Chard # 7430119
Hay soaked in water
Smoke Infused Sea Salt # 5789573

Method:

Meringue

In a mixer whisk the egg whites, egg white powder and cream of tartar till frothy. Add sugar and whip to soft peaks. Add the black cardamom powder and whip till incorporated. Transfer to a piping bag fitted with a plain tip and refrigerate till chilled.

Carrot Froth

In a bowl combine the ingredients and use an immersion blender to blend till frothy, or place ingredients in a whip cream dispenser, charge with nitrous and gently pull lever to release.

For the plate

In the oven, griddle or a hot pan sear the belly skin side down till the skin gets crisp. Hold the belly warm and place a slice of the belly on the plate, place a slice of the fresh hamachi on top of it. Sprinkle with the smoked salt and spoon some of the meringue on top, spoon some of the carrot froth alongside the meringue. With a smoking gun, smoke the hay over the hamachi and cover with a dome. When ready to serve lift lid releasing the smoke, garnish with micro chard and a drizzle of citron oil.