Baja Seas Hiramasa provides a bright, buttery flavor with a rich, firm texture and desirable fat content. California-inspired flavors and fresh quail egg highlight this recipe created by award-winning Chef Bernard Guillas of The Marine Room in La Jolla. Serves 6.
For the tartare:
- 1 pound Baja Seas Hiramasa fillet, boneless, skinless, trimmed
- 1/2 cup finely diced mango
- 1 teaspoon brown mustard seeds
- 1 tablespoon minced shallots
- 1 tablespoon minced chives
- 1/2 teaspoon Meyer lemon zest
- 1 tablespoon Meyer lemon juice
- 3 tablespoons extra virgin olive oil
- Fleur de sel or flaky sea salt to taste
- Pinch freshly ground sea salt
For the quail egg:
- 6 quail eggs
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper to taste
- 2 tablespoons pomegranate seeds
- 2 tablespoons chopped toasted pistachios
- Edible flowers to garnish (optional)
How to Prepare:
- Cut Hiramasa fillet into ¼ inch cubes.
- Transfer to chilled mixing bowl.
- Fold in mango, mustard seeds, shallots, chives, lemon zest and juice.
- Add olive oil. Season with salt and pepper.
- Divide Hiramasa between 6 chilled martini glasses.
- Crack quail eggs into 6 small ramekins.
- Add oil to non-stick skillet over low heat. Add eggs to skillet.
- Cook sunny side up. Season with salt and pepper. Transfer to cutting board. Cut with 1 inch ring.
- Sprinkle with pomegranate seeds and pistachios. Garnish with quail egg and flowers.