CHARRED "RAW" TUNA with Wasabi and Pickled Onions
This is one way to introduce people to the notion of eating raw fish. The crisp, crunchy exterior leads them to the soft sensuality of the raw fish-in this case, tuna.
Blackfin tuna works very well since the loins are cylindrically narrow, much more so than yellowfin; but yellowfin can be adapted by butchering it correctly. Naturally, the most important factor is the freshness of the fish.
Serves 4 to 6
2 pounds tuna, roughly 4 or 5 inches in diameter, cut into 4-inch lengths
24 coriander seeds, toasted
'h cup virgin olive oil A 1-inch piece fresh gingerroot, peeled and thinly sliced
V2 cup cilantro leaves and stems
3 tablespoons dried Chinese peppers (or 2 sliced jalapeno peppers)
% cup red wine vinegar Чз cup sugar
2 red onions, peeled and cut into rings 2 tablespoons wasabi powder (available in the oriental foods section of most large supermarkets) Water to bind the powder Lime wedges, for garnish
1. Place the tuna sections in a mixture of the coriander seeds, olive oil, gingerroot, cilantro, and dried Chinese peppers. Marinate for at least 2 hours in the refrigerator.
2. Thirty minutes before serving, mix the red wine vinegar and sugar in a stainless steel bowl. Add the onion rings and toss. Fifteen minutes before serving, drain the vinegar and sugar from the onions and refrigerate rings in a bowl.
3. When ready to serve, mix enough water into the wasabi powder to form a paste. Put a small mound of the wasabi on each plate.
4. Remove the tuna from its marinade and scrape off any herbs and spices that may cling to the fish. Heat a skillet and sear the tuna in the pan. (No need to add oil; the oil on the tuna will be sufficient.) Roll the tuna in the pan to char the fish evenly. Remove from the pan and place on a cutting board. Allow the fish to rest a minute and then slice it on a strong bias and fan slices on each plate.
5. Scatter the onions over the plates. Garnish with lime wedges and serve.
JVUMAMOTO OYSTERS ON THE HALF SHELL with Smoked Salmon Slaw and Sauce Mignonette
The smoky saltiness of the rich salmon marries well with the piquant nature of the sauce mignonette.
Serves 4
V2 cup Sauce Mignonette (page 228) 1 yellow pepper, stem, seeds, and ribs
V2 cup Basic Vinaigrette (page 227) removed, sliced into strips
16 Kumamoto oysters (or other fresh 1 small head radicchio, cut into strips
variety) 1 pound smoked salmon, skinned and cut
1 cucumber, skinned, seeded, and sliced into julienned slices
into strips
1 red pepper, stem, seeds, and ribs
removed, sliced into strips
1. Prepare sauce mignonette and vinaigrette; chill.
2. Open oysters, reserving excess liquid for other uses (or strain, reduce to 2 tablespoons, and mix into the vinaigrette; adjust seasoning).
3. Toss the vegetables and salmon slices in the vinaigrette. Spread this slaw attractively over the plates and arrange the oysters still in their shells around the slaw.
4. Serve each portion with a small cup filled with sauce mignonette.
flIPOTLE CHILE AND SHRIMP TERRINE
You can use other shellfish, such as lobster, either separately or in combination, to make this terrine. The chipotles can be added to half the terrine and the layers split for a nice presentation. (Chipotles are smoked, dried jalapenos. You can substitute ancho peppers if you wish.)
Serves 10 to 12
Salt and pepper to taste Ч2 pound butter (not melted, but quite
soft) 2 egg whites
1. Preheat oven to 375 degrees and set in the oven a roasting pan half full of water.
2. Puree the shrimp meat in the food processor. With the machine running, add the eggs and cream. Add the chipotles and process the mixture to a fine texture. Taste for seasoning and add salt and pepper if necessary.
3. Scoop the mousse out of the food processor and into a large stainless steel bowl. Beat in the softened butter thoroughly, and transfer to a food mill with the fine plate attachment. Work the mousse through the mill into a bowl. (A food mill is an inexpensive and very useful tool. However, if you do not have one, simply omit this step.)
4. Beat the egg whites to soft peaks and fold them into the mousse.
5. Lightly butter a half-quart terrine mold and add the mousse, filling mold evenly. Cover the terrine with aluminum foil or parchment paper, slip it carefully into the bain-marie, and bake for 30 to 35 minutes.
6. Remove and cool the terrine in an ice bath. Then run a knife between the terrine and the mold and invert. Rap gently all over until the terrine slides out.
Note: This terrine may be served cold with a number of sauces, including aigrelette, or warm with pasta and a butter sauce.
2 pounds raw shrimp meat, kept cold 2 whole eggs V/2 cups cream
3 or 5 chipotles, toasted and softened in 1 cup water, then seeds and stems removed (discard water)