Charcoal-Grilled Hiramasa (Skin Side Only) / Smoked Maresme Peas / Yuzu Kosho Beurre Blanc / Trout Roe / Red Sorrel
A dish designed for fine dining
Chef Rafael Bergamo
From Chef:
“I created this dish because I believe these ingredients work perfectly when cooked over charcoal. The grilling enhances both the flavour and texture of the Hiramasa, adding depth and character while complementing the accompanying ingredients beautifully.”
Ingredients
- 50–60 g Hiramasa upper loin
- 50 g Maresme peas
- 30 g yuzu kosho beurre blanc
- 20 g trout roe
- Microgreens, as needed
Method
Season the Hiramasa with salt and pepper and grill it over charcoal only on the skin side for 4–5 minutes, depending on the heat and intensity of the fire.
Yuzu Kosho Beurre Blanc
Ingredients
- 50 g Hiramasa collagen
- 50 g white wine
- 20 g shallots, finely diced (brunoise)
- 20 g yuzu kosho
- 1 stalk lemongrass
- 200 g cold butter, diced
Method
Combine the Hiramasa collagen, white wine, shallots and lemongrass in a saucepan. Cook over medium heat and reduce by half.
Gradually whisk in the cold butter cubes until a smooth, glossy emulsion is achieved.
Strain and reserve until ready to serve.
Peas
Place the peas in a metal colander. Season with salt and pepper and lightly brush with olive oil.
Cook over the charcoal for a maximum of 2–3 minutes, ensuring they remain al dente.
Plating
Once all the components are ready, arrange the peas on one side of a deep plate.
Gently warm the beurre blanc, taking care not to split the sauce, then fold in the trout roe.
Spoon the sauce beside the peas and place the grilled Hiramasa on top, with the skin facing upwards.
Finish with microgreens and red sorrel.