Executive Chef/Partner Trey Foshee
LA JOLLA, CA
12 oz yellowtail, sashimi grade
1 Tbsp blackening spice, such as Paul Prudhomme
1/4 cup edamame, blanched and peeled
1/2 watermelon radish, peeled and sliced paper thin
1/4 cup hothouse cucumber, peeled, seeded and diced small
1 Tbsp lemon oil
1/2 seedless red watermelon, diced large into 36 pieces
1/4 cup sugar
1/4 cup white wine vinegar
1/4 Habanero chili
Combine sugar and vinegar in a small pan and heat to dissolve, add chili and chill.
Combine watermelon and pickling juice in a criovac bag and seal.
1 cup water
1/2 sheet dried kombu
1/2 cup Bonito flake
2 tsp sugar
1/4 cup soy sauce
5 gelatin sheets
Combine water and kombu in a pot and bring just to a simmer and remove kombu. Add bonito flakes and sugar, let sit 2 minutes and strain. Add soy sauce. Bloom gelatin and add, then pour out onto a plastic wrap lined sheet pan to form a thin layer. Cut into desired shapes.
1/4 cup mayonnaise
1 lemon, juiced
1 Tbsp sesame oil
Combine all sesame aioli ingredients together. Coat yellowtail in blackening spice and sear over very high heat on all sides very quickly. Wrap immediately in plastic wrap and place in an ice bath to chill. Combine the cucumber and lemon oil.
Slice yellowtail very thin and lay on the plate with the edamame, cucumber, watermelon radish, the pickled watermelon and top with the dashi gelée and dots of sesame aioli.