Subj : Radish sprouts 3
To : ALL
From : JIM WELLER
Date : Sun Aug 28 2022 19:42:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Seared Hawaiian Shutome With Basil In A Thai Lobster Curry Sauce
Categories: Hawaiian, Fish, Chilies, Mushrooms, Lobster
Yield: 8 Servings
SEARED SHUTOME:
8 x 3 1/2 oz. Hawaiian Shutome
Fillets (Blue Marlin)
3 tb Minced lemon grass
1 tb Minced garlic
1 tb Minced shallots
1/2 tb Minced ginger
1/2 tb Hichimi (Japanese chili
Pepper mixture)
6 oz A combination of green, red,
And yellow bell peppers.
2 1/2 oz Sliced fresh shitake
Mushrooms
1 1/2 oz Chinese peas
3 tb Vegetable or olive oil
7 oz Thai curry sauce
7 oz Lobster butter sauce
3 oz Tomato concassee
1 oz Julienned basil
1/2 oz Julienned Nori
Radish sprouts and pickled
Ginger (for garnish)
LOBSTER PASTE:
1/2 oz Chopped onions
1/4 oz Chopped carrots
1/4 oz Chopped celery
8 oz Lobster shells
1 tb Peanut Oil
1/4 c Minced parsley
2 Minced garlic cloves
1/2 ts Chopped taragon
1 Chopped tomato
1/4 c Brandy
1 c White wine
2 c Water
LOBSTER BUTTER SAUCE:
3/4 c White wine
2 tb White vinegar
1 Minced shallot
2 tb Heavy cream
10 oz Unsalted butter (room temp)
1 oz Lobster paste
Salt and white pepper
Coat swordfish fillets with a mixture of lemon grass, garlic,
shallots, ginger and hichimi; set aside. Saute bell peppers,
shitake mushrooms and Chinese peas in 2 tablespoons of the oil for
1 minute. Baste fish with remaining 1 tablespoon of oil. In a
sauce pan, combine Thai curry sauce, lobster butter sauce,
tomatoes and basil; gently heat for 1 minute. Heat a heavy cast
iron skillet to 400 deg. F (205 deg C) and cook fish for 3
minutes, turning once. Divide bell peppers, shiitake mushrooms and
Chinese peas between four plates. Top with swordfish fillets and
pour sauce around fish. Sprinkle with nori strips and garnish with
radish sprouts and pickled ginger. Makes 4 servings.
Lobster Paste: In a large saucepan saute onions, carrots, celery,
and lobster shells in peanut oil. When vegetables are semi-soft
stir in parsley, garlic, tarragon, and tomato. Deglaze with brandy
and stir in white wine; reduce to 1/3. Add water and slowly cook
for 40 minutes. If possible pulverize lobster shells and
vegetables; strain through a fine sieve. Reduce liquid to the
consistency of a runny paste.
Lobster Butter Sauce: In a heavy saucepan simmer white wine, white
vinegar, and shallots over low heat. Reduce to about 1 teaspoon of
liquid. Stir in heavy cream and reduce to half. Slowly add
unsalted butter and whisk continuously. Strain sauce and add the
lobster paste. season to taste with salt and white pepper.
Thai Curry sauce: 1 oz chopped celery 1 oz chopped onions 1/2 oz
chopped carrots 2 Tbsp peanut oil 7 oz Veal stock 3 1/2 oz coconut
milk 1 cup heavy cream 1/2 oz Massaman Thai curry paste Sautee
celery, carrots, and basil in peanut oil. When vegetables are
lightly browned and semi soft, add veal stock. Gently simmer sauce
until reduced to one third. stir in coconut milk and heavy cream.
Add curry paste; continue to cook slowly. Puree sauce by pressing
it through a strainer. Reduce more, if necessary. Makes 1 cup.
From: Flynkat
MMMMM
Cheers
Jim
... What you have, eat. - Hawaiian proverb
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