CHEF JOHN'S BEURRE BLANC
Although beurre blanc purists would object to the bit of cream in this classic sauce, it does help create a more stable base, enhances the flavor, and makes an even more beautiful color than when made without. Have all the ingredients measured and handy before starting as this sauce comes together rather quickly.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 18m
Yield 4
Number Of Ingredients 7
Steps:
- Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 2 g, Cholesterol 70.4 mg, Fat 25.5 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 16.1 g, Sodium 46.5 mg, Sugar 0.6 g
WASABI ENCRUSTED TUNA STEAKS
This game fish will bite 'cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans.
Provided by chefbeo71
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
- Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
- While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.
Nutrition Facts : Calories 534 calories, Carbohydrate 51.8 g, Cholesterol 68.1 mg, Fat 11.6 g, Fiber 19.3 g, Protein 54.7 g, SaturatedFat 1.8 g, Sodium 403.9 mg, Sugar 10.8 g
WASABI-CRUSTED TUNA OVER AN ORANGE-GINGER BEURRE BLANC
Make and share this Wasabi-Crusted Tuna over an Orange-Ginger Beurre Blanc recipe from Food.com.
Provided by Celeste
Categories Tuna
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Combine say sauce, 1 teaspoons wasabi powder, 1/4 teaspoons of five-spice powder, and olive oil.
- Soak tuna steaks in this for 10 minutes.
- Press into a shallow pan containing bread crumbs, remaining wasabi powder, five spice powder, and sesame seeds.
- The steaks should hold breading well and be placed in a cooler until you finish your beurre blanc.
- Then sear to a golden finish on each side in a saute pan of extremely hot olive oil.
- For the beurre blanc, combine the first five ingredients and bring to a boil.
- Bring down the heat to a simmer and reduce by two-thirds.
- Add cream and reduce by half, then whisk in the butter, piece by piece, until smooth and shiny.
- Add soy sauce, wasabi, and salt to taste.
- Serving: Place a pool of the sauce in the center of plate, cut the steaks in half on a dramatic angle to reveal the rare center of tuna, and stack upon each other, cascading down one side. Serve with your choice of sides, such as gingered carrots or a potato in puff pastry.
Nutrition Facts : Calories 2603.9, Fat 169.7, SaturatedFat 82.8, Cholesterol 497.9, Sodium 9302.2, Carbohydrate 109.1, Fiber 7, Sugar 20.9, Protein 139.5
LEMONGRASS BUTTER SAUCE (BEURRE BLANC)
Steps:
- Heat oil in nonstick pan. Over low heat, saute leek, shallots, garlic, mushrooms, lemon grass and lime leaf. Cook for a few minutes, stopping before ingredients begin to take on color. Add wine, bring to a boil and reduce by two-thirds. Add fish stock and reduce by two-thirds.
- Add cream, and simmer for 10 minutes; strain sauce. Clean pot or use fresh one. Return strained sauce to pot, and return to heat. Add a tablespoon of butter at a time to lightly boiling sauce, whisking until butter is incorporated. Season with cayenne, and serve over won tons.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 13 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 25 grams, Sodium 39 milligrams, Sugar 4 grams, TransFat 1 gram
HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE
Steps:
- Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
- For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
- Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
- On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.
SESAME-CRUSTED TUNA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
- Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
- When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
- Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
- To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.
WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE
This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.
Provided by Galley Wench
Categories Asian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
- Add the vinegar and soy, and whisk well.
- Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
- Season lightly with the Essence.
- Place the panko crumbs in a shallow dish.
- Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
- Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
- MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
- Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
- Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
- Continue whisking until the sauce is smooth.
- Add the soy sauce, salt, to taste, and wasabi.
- Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
- Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
- Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
- Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
- Serve immediately with steamed rice, and pass the remaining sauce at the table.
Nutrition Facts : Calories 1072.6, Fat 82.5, SaturatedFat 39.7, Cholesterol 250.3, Sodium 438.8, Carbohydrate 33.2, Fiber 2.8, Sugar 7.6, Protein 40.9
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