Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry; these recipes don’t require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s dish comes to us from executive chef Jordan Sclare of Chotto Matte (305.690.0743) at 1666 Lenox Ave. in Miami Beach.
(Courtesy of Chotto Matte)
Chef Jordan Sclare
The classically trained Sclare has worked for some of the world’s most renowned restaurants, including two in London – Gordan Ramsay’s three-Michelin-starred restaurant at luxury hotel the Savoy and the award-winning Nobu – and was also the private chef for Giorgio Armani.
Sclare had his first catering experience when he was 14 years old at the Savoy, working alongside famed chef Anton Edelmann. He then made the move to Ramsay’s Michelin-starred eatery in Chelsea. Then, while at Nobu, he received a Michelin star of his own, placing him firmly on the global culinary map. During a six-year tenure at the famous hot spot, Sclare worked his way up from its youngest sous chef to head chef, cooking for such notable names as Michael Jackson, Beyoncé and The Beckhams.
Following Nobu, Sclare continued his Asian culinary journey by spending five years at Aqua Kyoto, a contemporary Japanese restaurant in London’s West End. He then accepted the position of executive head chef for Buddha Bar London, bringing the famed destination’s concept over from its original Paris.
After years of collaboration and friendship, Sclare and Kurt Zdesar launched the flagship Chotto Matte in London’s Soho in 2013. Sclare plays a fundamental role in its culinary identity across locations worldwide: in England’s Soho, Marylebone and Manchester; Toronto; Qatar’s Doha; Riyadh in Saudi Arabia; San Francisco; and Miami, where he’s constantly pushing the boundaries of traditional Nikkei techniques.
How does being a chef in the U.S. differ from London?
“The clientele and what they are looking for in a dining experience differs,” explained Sclare. “The ingredients used differ in spice levels, so it’s a matter of adjusting the recipes to achieve the desired taste outcome, and to best incorporate the local suppliers.”
Below you’ll find an easy to make at-home version of Sclare’s Nikkei Sashimi. Before you get started, make sure to read the entire recipe to avoid any surprises along the way. Enjoy!
CHOTTO MATTE’S YELLOWTAIL NIKKEI SASHIMI
Servings: 4
INGREDIENTS
· 1/2 cup yuzu juice or 5 tablespoons lemon and lime juice combined
· 3 tablespoons soy sauce
· 1/2 half small red onion
· 2 small serrano peppers
· 1/2 pound hamachi or yellowtail snapper fillet, cut into 24 thinly sliced pieces
· 4 each red and yellow cherry tomatoes
· 2 tablespoons truffle oil
· 1/2 package purple potato chips
· 5 sprigs pickled cilantro or 1/2 packet microcilantro
PREPARATION
· To make sauce, place yuzu or lemon and lime juice mixture in bowl and whisk well to combine; set aside.
· Thinly slice onion and peppers and rinse under cold water for 15 minutes.
· Thinly slice tomatoes; place fish in mixing bowl and add yuzu sauce, onion, pepper, tomatoes and truffle oil; gently mix with spoon to not break fish.
· Arrange mix on center of serving plate; garnish with potato chips and cilantro.
Irene Moore is a Miami-based writer and certified sommelier whose vivid descriptions take readers through culinary cultures around the world. Her feature articles have appeared in print publications, travel guidebooks and websites in the U.S. and Europe.