By Master Chef Robert Sturm,
Cara Operations, Ltd., Ontario, Canada
Newfoundland Coldwater Shrimp, Canada
Beurre Elanc Sauce Ingredients:
2 tbls. Shallots
1 cup + 1 tbls. Butter
1 cup Chablis Wine
1/4 Cup Heavy Cream
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.
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.
1 - 6 oz. Fresh Ahi
Vegetable Oil (as needed)
TT Pepper Blend (freshly ground)
4 oz. Chinese Egg Noodles (Cooked)
2 oz. Spinach Leaves
Sancha Pepper Sauce
Scallions (bias cut)
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.