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| AHI AND FOIE GRAS VOLCANOES WITH LOBSTER DYNAMITE SAUCE AND BLOOD ORANGE |
| Yields: 4 servings |
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| Ingredients |
4 thin slices of ahi tuna, cut approximately 1 inch x 3 inches
4 oz slab fresh foie gras
1 blood orange
1 T masago (for garnish)
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| Method |
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Heat a small saucepan to high heat.
Season foie gras with salt and pepper and sear both sides quickly just until edges turn brown–approximately ten seconds on each side. Remove from pan and cool completely.
Slice foie gras into four equal pieces. Place a piece of the foie gras on a slice of ahi tuna and roll into a cylinder shape. Secure with a toothpick and set aside.
Heat overhead broiler.
Prepare sauce by combining sauce ingredients and mix well.
Remove skin from the blood orange and slice 4 nice slices from the middle section and remove the seeds. Place a slice of orange on
4 plates.
Place the ahi rolls in a lightly oiled sauté pan, top with sauce and place in broiler just until sauce begins to bubble and gets a brown glaze. Remove from heat and carefully place a piece of the ahi on
top of each orange slice.
Garnish with a small dollop of masago on top and serve immediately. |
| Ingredients for the sauce |
2 oz lobster meat, minced, cooked
1/2 cup mayonnaise
1 T masago (smelt eggs)
1 t rice vinegar
1 t soy sauce
1 t toasted sesame seeds
1/2 t chili paste
1/2 t truffle oil
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