Dinner Solved

THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.

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Photo by Alex Viarnes

JAPANESE YELLOW TAIL A LA PLANCHA with roasted garlic & carmelized leek sauce

ACTIVE TIME: 15 MIN, START TO FINISH: 45 MIN 

SERVES 10

In Spanish, a la plancha refers to cooking on a flat surface. Locally, you may see it referred to as tataki-style. Whatever you choose to call it, cooking the fish at home in a cast-iron skillet on high heat is ideal for searing fish; it creates an excellent crust, while keeping the center rare. Sliced into pieces, this chopstick-worthy dish is perfect for appetizer grazing.

1    pound hamachi or 'ahi FOR SAUCE 1     cup Yamasa shoyu 1     cup Mitsukan rice vinegar 1     cup sugar 11/2    cups leeks, only the white part, sliced thin (substitute with shallots) 1     tablespoon roasted garlic 11/2     tablespoons Kayoda sesame oil 1     tablespoon chili oil FOR GARNISH 1     cup kawari radish sprouts 1     cup watermelon radish

1.  TO COOK LEEKS: Cook leeks in a pan with two tablespoons of oil until dark golden brown. 2.  TO ROAST GARLIC: For roasted garlic, season garlic head with salt and pepper and drizzle with a little oil. Wrap in foil and bake in a 350-degree oven for 45 minutes. When cool, squeeze out garlic pulp. 3.  TO MAKE SAUCE:  Blend all sauce ingredients in blender until smooth and chill. 4.  TO SEAR FISH:  Using a cast-iron skillet on high heat, sear each side of the fish until golden brown. Remove and slice. 5.  TO ASSEMBLE:  Pour the sauce on the plate and arrange the slices of fish. Garnish with radish sprouts.

Clue:  "If you can, pick up the specific ingredients Matsubara recommended. "It affects the final flavor," he says."

Next: Chef Alan Takasaki and Onaga with compressed zucchini
TO COME:  Chef Mann Vann's BLACK SESAME Panne Cotta

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