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Hiramasa au Poivre

Chef
Difficulty
Challenging
Total Time
4H 0MIN
Cuisine
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.

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