Sunchoke and hamachi carpaccio
Inspiration can show up when you least expect it. This dish was actually inspired by a Coconut Pana Cotta of all things. What does a creamy Italian desert have in common with a savory sashimi appetizer you ask? Aside from looking incredibly tasty, pana cotta’s are typically creamy dishes that use a tart sauce to
juice (fresh if possible, but bottled works as well)
and for garnish (optional)
Using a mandoline slice the sunchokes into a bowl of ice water. This removes any extra starch and makes the sunchokes even more crisp. When they're nice and cold, thoroughly dry each slice using paper towels.
Make sure your hands are cold and dry (put them in some ice water). Using a very sharp knife (use a sashimi knife if you have one), slice the hamachi using the weight of the knife in a single smooth stroke towards you (start cutting at the back of the knife and end at the tip).
Arrange them on a cold plate how you like and drizzle some yuzu, then some olive oil on top. Finish with a sprinkling of sea salt and serve immediately.