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Blackened
Ahi with Soy Mustard & Butter
Sauces
Ingredients:
- 2lb. Fresh
Ahi Tuna (cut into 3 oz square
blocks)
- Pinch of
Kaiware Sprouts
- 1 oz. Pink
Pickled Ginger
- 1 oz. Red
Pickled Ginger
- 2 oz. Cajun
Blackening Spice Mix (any
brand)
- Pinch of
Black Sesame Seeds
- 1/2 oz.
Tobiko Caviar (optional)
Soy Mustard
Sauce:
- 4 oz.
Colemans Dry Mustard
- 2 oz.
Japanese Rice Wine Vinegar
- 2 oz. Hot
Water
- 4 oz. Soy
Sauce
Mix the mustard
and hot water together to form a paste,
add the vinegar & soy sauce. Mix well
till smooth, strain through a fine mesh
strainer & refrigerate.
Butter
Sauce:
- 2 cup White
Wine
- 3/4 oz.
White Wine Vinegar
- 1 T Chopped
Shallots
- 1 cup Heavy
Cream
- 1/2 lb.
Unsalted Butter
Combine white
wine, vinegar & shallots, boil over
medium high heat.
Reduce to one
cup and add the cream then reduce to 1/2
cup.
Turn the heat
down to low and slowly wisk in small cubes
of the chilled unsalted butter slowly
until all the butter is
incorporated.
Season with salt
& pepper to taste then strain, keep
warm.
To
Assemble:
Coat half of the
Ahi Tuna blocks with blackening spice and
season lightly with salt &
pepper.
In a heavy
skillet over high heat, sear the Ahi on
all sides for a few seconds to desired
doneness, preferably rare to medium
rare.
Remove from the
pan and thinly slice the Ahi.
Sauce a plate
with equal parts of soy mustard sauce
& the butter sauce, placing the Ahi on
top.
Garnish the fish
with a pinch of Kaiware sprouts , pickled
gingers, black sesame seed & tobiko
caviar.
Serve at
once.
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