Hamachi with Beets and Horseradish

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 71ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;
Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 4

This recipe from Chef Michael Solomonov calls for labneh, a Middle Eastern yogurt cheese. If it is unavailable, use plain Greek yogurt instead.

Ingredients:

  • 6 oz. (185 g) hamachi (yellowtail), very thinly sliced
  • 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil
  • Kosher salt
  • 1 red beet, roasted, peeled and cut into matchsticks
  • 1 1/2 tsp. grated fresh horseradish
  • 1 Tbs. fresh lemon juice
  • 1/4 cup (2 oz./60 g) labneh or Greek yogurt
  • 1 Tbs. chopped fresh chives
  • 1 Tbs. chopped fresh flat-leaf parsley

Directions:

Arrange the hamachi on 4 plates, dividing the slices evenly. Drizzle with the olive oil, dividing it evenly, and sprinkle with salt.

In a bowl, stir together the beets, horseradish, lemon juice, labneh, chives and parsley. Place a dollop of the beet mixture on each portion of hamachi and serve immediately. Serves 4.

Recipe courtesy of Chef Michael Solomonov, Zahav, Philadelphia

  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 69ms
  • REVIEWS, PRODUCT
  • bvseo-msg: The resource to the URL or file is currently unavailable.;