Places Search Box

Chefs at Home: King Kampachi Carpaccio with Cultured Cream and Wild Garlic Waffle

  • Chef Marc Sheehan
  • 4 min read

By Chef Marc Sheehan of Loyal Nine in Cambridge

As with other recipes from Chef Marc Sheehan, like Seared Kampachi with Stinging Nettles, Pancetta and White Sturgeon Caviar Butter and Cured Scallop with Garlic mustard, Turnip and Toasted Sesame, it’s not for the novice cook. But for those who want to apply themselves to the task, the rewards are truly impressive. Double the recipe if you’re not cooking for one.

If you want some of Chef Marc’s cooking without doing any work at all (no judgement), Loyal Nine is now open for patio dining.

 Serves 1 portion

For the cultured cream:

1 cup heavy cream

1/4 tablespoon Greek yogurt

Kosher salt, to taste

 

For the kampachi carpaccio:

1 four-ounce kampachi fillet, ideally from the top loin near the center, skin and excess blood line removed

2 tablespoons kosher salt

1 tablespoon granulated white sugar

 

For the wild garlic waffle:

3/4 cup lukewarm whole milk

3 tablespoon unsalted butter, melted

1/2 teaspoon kosher salt

1 large egg

1 cup all purpose flour

3/4 teaspoon yeast or 1 tablespoon leftover sourdough starter

1/2 teaspoon fish sauce

2 tablespoons wild garlic bottoms, chopped

2 tablespoons wild garlic tops, chopped

1 tablespoon extra virgin olive oil

1/2 teaspoon maple syrup

 

For the garnish:

1 tablespoon shallot, cut into tiny dice (aka brunoise)

1 tablespoon radish, cut into tiny dice (aka brunoise)

1 tablespoon fried shallots, crushed

1/2 tablespoon capers, chopped

1 teaspoon lemon zest

1/2 teaspoon dill fronds

1 tablespoon finely chopped wild garlic tops

 

To finish:

Juice of 1/2 a lemon

Extra virgin olive oil

Coarse sea salt

Wild garlic tops

 

Instructions:

For the cultured cream:

Mix together the cream and yogurt and place in a non reactive container. 

Cover the container loosely and let sit at room temperature in a cool place that doesn't see much direct sunlight. 

Let sit at least three days, or up to one week. The longer it sits, the thicker and more sour it will get. 

When it has soured to your liking, season with kosher salt to taste and refrigerate.

 

For the kampachi carpaccio:

Mix together the salt and sugar. Place the fish on a plate and season the fish with the cure mix all over, letting any excess fall onto the plate. Place the fish in the fridge for 1 hour to cure. 

Remove and rinse the fish off under cold water then pat dry with a paper towel. Place back in the fridge and let air dry for at least 30 minutes. 

Thinly slice the fish and lay the pieces on a sheet of plastic wrap. Arrange them like stones on a walkway so they are close together but not quite touching. Place another piece of plastic wrap over the top of the fish. 

With a mallet or a heavy pan, pound the fish as thin as possible without tearing it until it is about the size of your plate. 

Store the sheet of fish in the fridge until ready to serve.

 

For the wild garlic waffle:

 Combine flour and salt in a medium mixing bowl. Add in the milk, egg, fish sauce and yeast (or starter) and stir just to combine. Add in the melted butter and mix just to bring together. Lumps are good. 

Let the batter sit at least 1 hour at room temperature until bubbly, but preferably 12-16 hours overnight in the fridge.

In a small pan, combine the olive oil and the wild garlic bottoms. Season with a little salt and sweat out over low heat, with no color on the garlic, until soft, about 2-3 minutes. Make sure they are fully cooked or they can be a bit bitter. Add in the maple syrup and remove from the heat to cool.

If you refrigerated the batter overnight, remove it from the fridge and let temper for 15-20 minutes. Add in the garlic bottoms and tops and stir through. Cook the waffles on a waffle iron according to the manufacturer's instructions. Ideally, you want them crispy outside and fluffy inside. 

Keep warm until ready to serve.

 To finish:

On the base of a plate, schmear about 4-5 tablespoons of the cultured cream until almost to the rim. 

Equally distribute all of the garnish components over the surface of the cultured cream. Season the garnish with a few drops of lemon juice and a sprinkling of sea salt. 

Remove the carpaccio from the fridge, remove one piece of the plastic wrap and season the fish with a little lemon juice, olive oil, and sea salt. 

Carefully, so the carpaccio stays in one piece, flip the plastic wrap over the top of the cream/garnish mix. Gingerly fix any pieces of fish that fell out of place. You are looking for one continuous layer of flat fish, ideally covering all of the garnish. Once again, season the top side of the fish with lemon, olive oil and sea salt. 

Serve with the wam waffles on the side, sprinkled with a bit more of the wild garlic tops.

 

Recipes and photos by Chef Marc Sheehan of Loyal Nine in Cambridge

On Instagram, follow Chef Marc and Loyal Nine.

Search