Well, after the busy thanksgiving holiday I am finally getting around to posting another recipe.  During the thanksgiving week I am too busy to take decent pictures of the meal worth posting but hopefully will next year with traditional recipes.  This recipe has nothing to do with thanksgiving but everything to do with Tuna.  I try not to serve tuna but maybe once a month because of the massive over fishing.  Finding fish now that isn't on some sort of list seems like it is harder and harder to come by. The farm raised, especially ones in Asia, don't have the same regulations as the USA so they feed the fish all sorts of antibodies and who knows what.  On the other hand you have some of the wild fish that is either high in mercury or is mislabeled at the market.  I have also heard that the power plant explosion in Japan has already start to makes its way over to California and that they have detected small radiation levels in the kelp off the coast of southern California.

I love fish and don't have any plans to stop eating it but I am just a little concerned about the depletion of our fish and how polluted some of our waters have gotten.  It is hard to know what is the best solution because a lot of these things you can't see, taste, or smell.  My opinion is contrary to a PETA video I saw roughly a year ago where they showed cruelty to animals and they said that meat is the problem.  Meat, fish, vegetables, and flour are not the problem, the way we treat our food chain and how we disrupt (GMO) everything in that chain is the problem.  The food was created for our energy and pleasure; man has changed all of that to the point where the things that should nourish our bodies are actually killing us.  Wheat is one of the oldest ingredients in the world.  They have been making bread for thousands of years and within the last 50 years flour and bread is all of a sudden bad for us? What have we done with that what?  Sorry to go on a little rant but food is not the problem, man and greed are.

1 1/2 lb sushi grade tuna trimmed and cut into

blocks

1 tbsp of sansho (japanese pepper)

3 tbsp of sesame oil

salt to taste

"Mille Feuille"

1 lb of shelled edamame

1 avocado

1 jalapeño

2 tbsp of cilantro

1/2 lime juiced

Salt to taste

1 lb of shitake mushrooms stems removed and small diced

1 tbsp of garlic minced

1 tbsp of ginger minced

1 tbsp of shallots minced

1/8 cup of mushroom soy sauce

2 tbsp of tamari

2 tsp of sambal chile paste

2 tbsp of chopped cilantro

3 tbsp of sesame oil

1 tbsp of butter

Black Garlic and Fennel Aioli

2 black garlic bulbs peeled

1 small fennel bulb

11/2 cups of water

1 egg yolk

1/2 cup of grapeseed oil

salt to taste

1 sheet of puff pastry

Watermelon radish pickle

1 watermelon radish peeled and sliced 1/8 inch thin

1/2 cup of rice wine vinegar

1/2 cup of apple cider vinegar

1/2 cup of sugar

1 jalapeno

1 tbsp of mustard seeds

1 tbsp of coriander seeds

1 bay leaf

1 tsp of salt

1 dozen of quail eggs hard boiled and peeled

snow peat shoots

miso mayo

thai basil flowers to garnish

Preheat oven to 400 degrees,

For the puff pastry, Take 2 sheets of parchment paper ( same length as a sheet pan ) and lay one flat on the a sheet pan.  Lay the puff pastry flat on the parchment paper and sheet pan.  Lay the second parchment paper on top with a second sheet pan on top of the puff pastry.  You are basically weighing down the puff pastry so it doesn't puff up much.  I baked my for roughly 45 minutes.  But I flipped my puff pastry over after about 25 minutes because sometimes one side gets more browned than the other side.  So you want to cook it evenly.  The puff pastry I used was from whole foods and not pepperidge farms but you can use any brand you want or even used home made puff pastry.  It really isn't that hard to make and maybe I will post that in future post.  Once it is completely cooked and browned, take out and cool to room temperature.

Mean while make the filling,

For the edamame, take a pot of salted water and bring to a boil.  Place the shelled edamame beans into the water.  Cook for about 4 to 5 minutes or until the beans are just done.  Strain out and place in a ice bath to stop the cooking.  Strain off completely once cooled and dry.  Place jalapeno, cilantro, and edamame beans into a food processor.  Puree for 15 seconds until everything is broken down.  Then scrapes the sides, add salt, lime, and pulse again.  You don't want baby food, you want to leave some of the texture of the beans in the puree.  Take out and place in a bowl.  Then take your avocado and make a very small dice.  Fold the avocado into the edamame puree.  Adjust the seasoning if needed and set aside until ready to use.

For the shitake mushrooms,

In a hot saute pan add butter, sesame oil, shallots, ginger, and mushrooms.  Saute for 5 minutes, then add the garlic.  Cook for one minute and then add the soy sauces, and sambal chile paste.  Cook until there isn't any more liquid left and the mushrooms are tender.  Finish with cilantro and set aside.

For the watermelon radish pickle

Place vinegars, sugar, salt, and spices into a pot.  Bring to a boil and then pour over the watermelon radish.  Let it sit and marinade until ready to use.  This can be done days before.

For the quail eggs,

Simple place the eggs in a pot of boiling water for 4 minutes.  Strain out and cool.   Then peel and set aside.

For the black garlic-fennel aioli,

Place thinly sliced fennel, black garlic, and water into a pot.   Add a pinch of salt and bring boil, cover and simmer until the fennel is very tender and the water is just about gone.  If the water evaporates before the fennel is done just add a little more water.  Then place the fennel, black garlic and just a tiny bit of water into a vitamix.  Puree until smooth.  Then add your egg yolk.  Then take your grapeseed oil and slowly add it to the mixture.  You might need to add a little more oil if the mixture is too thin or add a little water if the mixture is too thick.  Season with salt and set aside.

For the tuna,

Drizzle 1 tbsp of sesame oil over the tuna.  Season the tuna with salt and sansho pepper on all four sides.  Then add the remaining sesame oil to a hot saute pan.  Place the tuna in a saute pan and sear on each side for 1 minute.  Then take out and rest for a minute while you finish the plate.

Take a pastry brush and brush some of the black garlic aioli on the plate.  Then take your puff pastry and carefully cut even pieces about 2 inches long.  The take two pieces and add just a small layer of miso mayo on each side of the puff pastry.  Then on one piece add your mushrooms.  On the other side add your edamame mixture.  Then sandwich together and place on the plate.  Garnish the top of the "mille feuille" with thai basil flowers.  Then slice the tuna and place on top of the black garlic aioli.  Add the quail eggs, snow pea sprouts and dots of miso mayo.  Finish by taking a rolled piece of watermelon radish.   Serve and enjoy!

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