Cold Smoked Yellowtail

• 8 oz sashimi grade filet of Yellowtail/Hamachi
• 8 oz sea beans (Passe Pierre)
• 4 oz green olives, natural
• 4 oz petit nicoise olives
• Extra Virgin Olive Oil
• 2 lemons
• 2 shallots
• 2 limes
• 2 peaches
• 1 tbs chipotle puree
• 1 bunch cilantro
• 1 Giuncale

Equipment

Two glass cloche or dome, the kind that you would put over a cheese plate. Smoking gun with applewood chips.

Preparation

Mix the sugar, sea salt and cracked pepper, pack around the hamachi filet, using plastic wrap, set cold for 4 hours, pull the zest of one lemon and squeeze the juice.Peal the skin off the peach and dice the fruit. Caramelize the brown sugar, add 2 tbsp. olive oil, one chopped shallot, sauté until shallots are translucent, add peach and lime juice, cook until sugar is dissolved, add chipotle and cilantro and season lightly with salt. Combine one chopped shallot with the rest of the lemon juice and 2 tbsp. Olive oil and salt & pepper and toss with the sea beans. Slice the Giuncale to get 2 long, very thin slices & pan fry these until they turn crispy like bacon. Remove the excess salt & sugar from the fish, cut 2 thin slices, place sea beans on plate, fish next, a spoonful of peach chutney and top with Giuncale, place glass dome over plate, insert smoke with smoking gun and let sit for 5 minutes, remove the dome and enjoy!