12oz. Fresh Hamachi Trimmed and Sliced thin (3 slices per 4 plates)
1 shallot brunoise
4 blood oranges juiced
3 tbsp. Good French extra virgin olive oil
Fresh cracked pepper
4 tbsp Osetra caviar
Petit lettuce mix
1 tbsp. Chives sliced thin
Plate Hamachi onto a non reactive container.
Spread Brunoise shallots, chives, salt and pepper, blood orange juice and extra virgin olive oil on the Hamachi. Cover the plate with plastic wrap and let stand at room temperature for 20 minutes.
Lay 3 slices of Hamachi per plate shingling the fish so as to have each filet touching.
Quenelle 1 tbsp. of Osetra caviar per plate. Drizzle with the reserved marinade and garnish with some petit greens.