Raised in the San Francisco area, Chef Josh Pebbles trained in Italy where he studied the craft of hand rolling pastas and Italian cuisine in a family-owned restaurant. His philosophy behind cooking is to highlight the best local ingredients with classic European influences while infusing new-age techniques to create a memorable experience.
ingredients:
» 1 lb yellowtail Hamachi
» 1 ripe mango
» 1 habanero pepper
» 1/4 cup lemon juice
» 1 cup sugar
» 1 fennel bulb
» 1 red beet
» 1 cup red wine vinegar
» 1/4 cup slice toasted almonds
» 2 roma tomatoes
» 1 jalapeno
» 1 red bell pepper
» 4 garlic cloves
» 1 tbsp tomato paste
» 1 cup olive oil
» 1 cup micro greens of your choice
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Instructions:
Mango habanero salsa: Skin the ripe mango and cut into large cubes, place in blender. Cut habanero in thirds and place one third in blender, saving the rest to add to blender if you like it spicier. Add lemon juice and sugar and blend on high speed until really smooth. Place in refrigerator until plating.
Romesco sauce:
Roast tomatoes, bell pepper, jalapeño and garlic in 425-degree oven for about 10 minutes until slightly charred on outside.
Remove seeds and skin from bell pepper and jalapeño and place in blender with the tomatoes, garlic and almonds.
Add tomato paste and 1/4 cup vinegar, puree on high speed and slowly add olive oil until thick and emulsified. Add salt to taste.
Reserve sauce until ready to plate.
Pickled fennel:
Trim fennel bulb and slice paper thin, preferably using a mandolin. Place in a jar or sealable container.
Heat 3/4 cup vinegar with 1 1/2 cup water, pinch of salt and 3/4 cup sugar.
Slice beets in rounds and add to vinegar (pickling liquid) and simmer for 5 minutes.
Pour liquid over fennel and add beets to the top, cover and let cool.
This can be done up to two weeks before.
Plating:
Slice Hamachi on a bias very thin and lay sliced Hamachi in a line.
Place pickled fennel and micro greens in the middle third of Hamachi.
Carefully roll fish slices so the fennel and greens will end up on the middle with the fish slices forming the wrap around them.
Garnish plate with romesco and mango salsa. Both sauces can be made a week in advance
Photography By Joel Riner
