Best of Delaware Recipe: Nage Pushes Boundaries with Beet Cured Hamachi

Beet Cured Hamachi with Horseradish Whipped Cream and Pickled Mustard Seed

3 Lbs. Hamachi

Crackers such as Bremner Wafer or Table Water Cracker

Cure for Hamachi

• 1 C Sugar
• 1 C Salt
• Zest of 2 Oranges
• Zest of 2 Limes
• Zest of 2 Lemons

Beet Cure

• 2 C Beet Juice
• 1 C Lime Juice
• 1 C Orange Juice

Horseradish Whipped Cream

• 2 T Fresh Horseradish
• ½ C Heavy Cream

Pickled Mustard Seed

• 1 C White Wine
• 1 C Apple Juice
• ½ C Sugar

Combine all ingredients for Mustard Seed. Cook down over a low flame until toffee consistency. Set aside to cool for 1 hour. Assemble Hamachi Cure in deep bowl. Completely submerge Hamachi in Hamachi cure for 1 hour. Assemble Beet Cure in deep bowl Remove Hamachi and rinse in cold water. Completely submerge Hamachi in Beet Cure for 15 minutes. Whip Cream and Horseradish to Stiff Peaks. Remove Hamachi from beet cure and pat dry with a paper towel. Slice Hamachi into ½ inch squares. Serve on a cracker with Horseradish Cream and Pickled Mustard Seed. 

Courtesy of Nage