Hawaiian Ahi
By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada

Made with:
Newfoundland Coldwater Shrimp, Canada

Step One
Beurre Elanc Sauce Ingredients:

2 tbls. Shallots
1 cup + 1 tbls. Butter
1 cup Chablis Wine
1/4 Cup Heavy Cream
TT Salt
TT White Pepper (ground}

Saute shallots until tender. Deglaze with wine. Reduce to 2 oz. Add cneam. Bring to a boil.Turn off heat. Monte in butter. Season to taste. Reserve.

Step Two

1 tbls. Butter
1/2 cup Onion (1/4 inch diced)
1 1/2 cup Beure Blanc Sauce
2 tbls. Chives
1/4 cup Scallions
1/2 cup Shrimp

Saute onions until tender. Add Beurre Blanc 5auce. Stir in until smooth. Simmer for five minutes. Stir in chNes, scallions and shrimp. Reserve.

Step Three

1 - 6 oz. Fresh Ahi
Vegetable Oil (as needed)
TT Salt
TT Pepper Blend (freshly ground)
4 oz. Chinese Egg Noodles (Cooked)
2 oz. Spinach Leaves
Sancha Pepper Sauce
Green Oil
Scallions (bias cut)
Chives (minced)

Season fish with oil and spice. Roast (or saute) until done. Reserve. Combine noodles and spinach, and quickly reheat. Place noodles in center of plate. Top with ahi. Top with beurre blanc sauce and shrimp. Garnish with the scallions, chives, oil and saracha.


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