Spiced Torched Hamachi Hot Summer Peppers, Candied Pork, Preserved Meyer Lemon-English Pea Risotto

Ingredients

• 8 oz Sashimi Grade Hamachi
• 4 oz Pork Belly (See Recipe Below)
• 4 cups Granulated Sugar
• 2 cups Water
• 1 cup Kosher Salt
• 4 ea Meyer Lemons (Sliced Thin)
• 4 sprigs Thyme (Rough Chopped)
• 2 cups English Peas (Shucked and Blanched)
• 4 tbsp Unsalted Butter
• 1/2 ea Yellow Onion (Small Dice)
• 2 cups Arborio Rice
• 1 quart Vegetable Stock
• 1/2 cup White Wine
• 1 ea Bay Leaf
• 1/4 cup Parmesan Cheese
• 1 tbsp Parsley (Chopped)
• 2 ea Summer Peppers (Sliced Thin)

Preparation

Step 1

For the Candied Pork:
In a small sauce pot combine 2 cups sugar and 2 cups water. Bring to a boil then reduce and cook until sugar is completely dissolved. Remove from heat and cool to room temperature. Place pork belly in simple syrup and let sit 15 min. Deep fry at 350˚ F for 1 minute or until crisp.

For the Preserved Meyer Lemon:
In a small mixing bowl, combine 2 cups sugar, kosher salt and thyme. Mix well then pour over sliced lemon covering all sides. Store refrigerated in an airtight container in for 3 months.





For the English Pea Risotto:
Bring vegetable stock to a simmer in a small sauce pot. Place butter and diced onion in a medium sauté pan and put over high heat. Once butter is melted add rice and stir constantly. Once rice starts to color just a little bit, add white wine and bay leaf. Stir constantly; adding a small amount of stock when liquid is reduced. Continue this until rice is tender. Add parmesan, parsley and peas. Season with salt to taste and finish with preserved lemon.

For the Hamachi:
Slice fish very thin and season with fleur de sel. Using a torch, “sear” the top of each slice just before serving.

Method:
Garnish risotto with fish, candied pork and sliced peppers. Serve warm.