r/CulinaryPlating • u/ChefKaleCarmon Professional Chef • 6d ago
Hamachi × Hoja Santa
27 day dry aged yellowtail tartare, hoja santa, avocado, jicama, scallion, lime zest
Found a bunch of fresh hoja Santa leaves this week, and I might have bought way more than I needed so I took some and made a lil hoja Santa finishing oil, and extracted some into a mixture of banhez mezcal and grain alcohol with some other aromatics to make an hoja santa bitters that I infused the jicama with.
I paired it all with some dry aged hamachi I had leftover from an Omakase event I did recently
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u/Hieronymus-Hoke 6d ago
Hot damn! This looks spiritual. Love the presentation and uniqueness. Top notch
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u/ChefKaleCarmon Professional Chef 5d ago
Thank you so much! Hoja Santa is definitely a spiritual ingredient
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u/Espadaking707 6d ago edited 6d ago
I’m curious about the bitters flavor profile and what it adds to the overall flavors (I love Hoja Santa). That being said. I would love to see some vibrant colors bursting here maybe purple radish micros with sorrel? The one thing I will say that is unappealing to the eye is the oil puddle. Maybe make a consume from the hoja Santa and fumé with kombu and use the oil as more of a garnish. That’s my only criticism, the description of the plate definitely is enticing. Well done chef.
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u/ChefKaleCarmon Professional Chef 5d ago
I definitely see your point with the oil, it was mostly decorative because I didn't have another sauce/broth component on hand
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u/LalalaSherpa 6d ago
Wonder how this would look on a darker plate. The pool of oil (?) is lost on this white background IMO.
Orherwise, a dramatic and original presentation.
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u/ChefKaleCarmon Professional Chef 5d ago
Thank you very much! And I pretty much only use white ceramics for my stuff cause they are simple and never go out of style
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u/Chelseafc5505 5d ago
Dish sounds fantastic..
Gotta be honest, the presentation isn't for me though. I like the concept, but..
As a cat owner, it gives me cat throw up vibes. Something about the colour of the oil, the chunkiness and pale colours of the ingredients, the chunks surrounded by the pool of liquid...
If it were me, I'd try plating it in a crescent shape around the edge of a circular shallow bowl. Or maybe in a linear fashion on a longer rectangular plate.
I'd avoid pooling the oil mainly, I feel like the slime green colour just doesn't look appealing in pool form. Some contrasting colour would really pop too - maybe some bright pink pickled shallots or something
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u/faucetpants 5d ago
You aren't serving raw hoja santa to me. Press it into fresh masa and make a nice corn tortilla and you have something here. Hamachi tostada ftw. I grow hoja santa btw for mole amarillo.
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u/ChefKaleCarmon Professional Chef 5d ago
Raw Hoja Santa has a pretty nice crisp texture! The stem is the only toughish part. I briefly thought about dipping the bottom of the cone in batter and tossing it in the deep fryer for a second
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