Nori-Wrapped Rare Ahi Tempura
For 4 people.
12 oz ahi
2 pc nori sheet
1 egg
1 Tbsp flour
1 cup panko (run through the Cuisinart to get finer)
½ tspn wasabi paste
4 ea cucumber salad ring* (raddichio, red oak, curly endive-frisee)
1 oz carrot curls ½ cup wasabi beurre blanc**
½ cup teriyaki glaze
20 ea chervil sprigs
4 oz sherry raspberry vinaigrette (or any vinaigrette)
Season ahi with lightly with wasabi paste then wrap in nori, dip in flour, egg and panko and deep fry, keeping inside raw. Slice five pieces and keep on side. Lay salad ring in center of plate, lay ahi and wasabi sauce around plate evenly, then drizzle teriyaki glaze and garnish with chervil sprig. Drizzle sherry raspberry vinaigrette over salad and then garnish with carrot curls.
*Cucumber Salad Ring (optional)
Cut four 1” slices of cucumber. Remove seeds and place assorted sprouts into ring.
**Wasabi Beurre Blanc.
1 cup white wine
1 Tbspn Apple Cider Vinegar
3 ea shallots, sliced
Combine and reduce by 80%. Add ½ cup heavy cream and reduce slowly by 2/3. Slowly fold in ½ lb butter.
Add salt, pepper and wasabi to taste.
Wasabi Mayonnaise. (Can be subsituted for the beurre blanc)
½ cup mayonnaise
Juice of ½ lime
Wasabi paste to taste
Mix the ingredients together.
|
