Ingredients
HIRAMASA (AMBERJACK)
Amberjack fillet: 500 g
Salt: 50 g
Sugar: 50 g
Red, white, and black peppercorns: 10 g (crushed)
Cornstarch: 30 g
Egg white: 1
Potato flakes: 50 g
Grapeseed oil: 1 tbsp
FENNEL ESCABECHE
Fennel: 1,250 g (shaved)
Orange juice: 350 g
Lemon zest: 3 Meyer lemons
Espelette pepper: 1 g
Saffron: 1 g
Salt: 15 g
Sugar: 15 g
Lemon oil: 250 g
Water: 250 g
Champagne vinegar: 250 g
RED PEPPER AU POIVRE SAUCE
Shallots: 150 g (finely chopped)
Garlic: 50 g (minced)
Pink peppercorns: 15 g
Black peppercorns: 15 g
White peppercorns: 15 g
Fresno chile: 30 g (chopped)
Ginger: 15 g (minced)
Cognac: 375 g
Vermouth: 375 g
Shirodashi: 125 g
Black pepper olive oil: For finishing
This Hiramasa au Poivre by chef RJ Yoakum of Georgie features tender amberjack crusted with peppery potato flakes, served alongside a tangy fennel escabeche and a vibrant red pepper au poivre sauce.
How to make Hiramasa au Poivre
01.
Prepare the Amberjack
- Clean and portion the amberjack fillet. Mix the salt, sugar, and crushed red, white, and black peppercorns to create a curing blend.
- Coat the fish evenly with the curing mixture and let it rest for 3 hours.
- After curing, rinse off the mixture and pat the fish dry with paper towels.
- Whisk the cornstarch with the egg white to create a slurry.
- Dip the fish into the slurry, then coat it with a mixture of potato flakes and crushed red, white, and pink peppercorns.
- Heat a tbsp of grapeseed oil in a pan over medium heat. Sear the fish on the crust side until golden and crisp.
- Slice the fish into three portions and finish cooking in an oven at 375 F until it reaches medium doneness.
02.
Make the Fennel Escabeche
- Heat the orange juice, Meyer lemon zest, espelette, saffron, salt, sugar, lemon oil, water, and champagne vinegar in a pot until hot (but not boiling).
- Add the shaved fennel to the mixture and gently massage it to coat.
- Transfer the mixture to a vacuum-seal bag and cryovac to marinate until needed.
03.
Prepare the Red Pepper Au Poivre Sauce
- Sauté the shallots, garlic, Fresno chili, and ginger in a pot until aromatic.
- Add the pink, black, and white peppercorns to the pot and toast briefly to release their oils.
- Deglaze the pot with cognac and vermouth, then reduce until slightly thickened.
- Stir in the shirodashi and continue cooking until the flavors meld.
- Emulsify the sauce with a hand blender, then add black pepper olive oil to “break” the sauce, creating a slightly separated texture.
04.
Plate the Dish
- On a plate, spread a thin layer of the red pepper au poivre sauce as the base.
- Arrange the crusted amberjack portions on top of the sauce.
- Add small mounds of fennel escabeche around the plate for acidity and brightness.
- Garnish with microgreens, edible flowers, or finely shaved fennel for a sophisticated finish.
