Monday, April 21, 2008

Blackened Ahi with Soy Mustard and Beurre Blanc Sauces

Henry's had some good looking ahi on sale so I grabbed a small piece and decided to try some quick searing. The sauces come from Roy's fish and Seafood cookbook.... There are a lot of great fish recipes in that book. I love tuna this way, but I couldn't get my kids to eat a lot of it (they each tried a bite, but politely told me "no, I'm ok" when offered a second bite... I was missing some wasabi and ginger, otherwise, this was pretty tasty.

Blackening Spices
1.5 tablespoons paprika
.5 tablespoon cayenne pepper
.5 tablespoon chili powder
.25 tablespoon freshly ground white pepper
.5 tablespoon ground sandalwood (optional)

Mix all spices and place on a plate. Dredge your ahi to coat on all sides. Heat a couple of table spoons canola oil until almost smoking. Sear ahi over high heat for about 15-30 seconds on all sides. Remove and cut into thin slices

Soy-Mustard Sauce
1/4 cup mustard powder (colman's)
2 tablespoons hot water
2 tablespoons rice wine vinegar
1/4 cup soy sauce

Mix mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavors and heat to develop. Add the vinegar and soy sauce, mix together and pass through a fine mesh sieve into a bowl. Cover and refrigerate for at least 1 hour to allow the flavors to develop.

Beurre Blanc Sauce
1/2 cup dry white wine
2 teaspoons white wine vinegar
1 teaspoon fresh lemon juice
1 tablespoon minced shallots
2 tablespoons heavy cream
1 stick cold butter, cut into slices
salt and white pepper to taste

Combine wine, vinegar, lemon juice and shallots in a heavy stainless-steel saucepan. Bring to a boil over medium-high heat and cook to reduce the liquid until it becomes syrupy. Add the cream and cook to reduce by half. Decrease the heat to low and gradually add the butter, stirring slowly; do not whisk. Take care not to let the mixture boil, or it will separate. When the butter is incorporated, season with salt and pepper to taste and strain through a fine-mesh sieve into the top of a double-boiler. Keep warm over barely simmering water until ready to use.

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