Hamachi Collar with Fennel Apple Salad

Name: Hamachi Collar with Fennel Apple Salad
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT12H50M0.000S
Yield: 6 servings
Ingredients: 1/2 cup brown sugar; 1 cup tomato puree; 1/4 cup Aleppo pepper flakes; 3 tablespoons champagne vinegar; 1 tablespoon minced garlic; 1 tablespoon fresh thyme; 6 hamachi collars; 1 apple; 1 bulb fennel; 1 cup skin-on almonds; 2 tablespoons extra-virgin olive oil, plus more for sauteing; 1 grapefruit, rind removed, segmented; 1 lemon, rind removed, segmented; 1 orange, rind removed, segmented; 1/4 cup finely chopped fresh chives; Salt and freshly ground black pepper

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Level: Easy

Total: 12 hr 50 min (includes marinating time)
Active: 40 min

Yield: 6 servings

Level: Easy

Total: 12 hr 50 min (includes marinating time)
Active: 40 min

Yield: 6 servings

Ingredients

1/2 cup brown sugar

1 cup tomato puree

1/4 cup Aleppo pepper flakes

3 tablespoons champagne vinegar

1 tablespoon minced garlic

1 tablespoon fresh thyme

6 hamachi collars

1 apple

1 bulb fennel

1 cup skin-on almonds

2 tablespoons extra-virgin olive oil, plus more for sauteing

1 grapefruit, rind removed, segmented

1 lemon, rind removed, segmented

1 orange, rind removed, segmented

1/4 cup finely chopped fresh chives

Salt and freshly ground black pepper

Directions

Special equipment:

Mandolin

Make the marinade by whisking the brown sugar into the tomato puree in a bowl until dissolved. Stir in the pepper flakes, vinegar, garlic and thyme. Wash the collars under cool tap water and dry off with paper towels. Place the collars in a baking dish and cover with the marinade. Refrigerate overnight.
Preheat the oven to 350 degrees F.
Slice the apple and fennel thinly on a mandolin, and then place the slices in water for a couple of minutes to preserve freshness.
Place the almonds on a small baking sheet and bake for 10 minutes. Let cool, then chop.
Heat a medium saute pan with a little bit of oil and sear each hamachi collar until golden brown. Transfer to a baking sheet and finish cooking in the oven, 10 to 12 minutes.
Carefully mix the apple, fennel, grapefruit, lemon and oranges in a bowl with the olive oil and chives. Add salt and black pepper to taste.
To serve, place the salad in the center of 6 plates. Put 1 collar skin-side down on top and garnish with the toasted almonds.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.