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}
Procedure:
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
Ingredients:
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
Procedure:
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
Ingredients:
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)
Procedure:
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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