• Radish sprouts 3

    From JIM WELLER@1:135/392 to ALL on Sun Aug 28 19:42:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Seared Hawaiian Shutome With Basil In A Thai Lobster Curry Sauce
    Categories: Hawaiian, Fish, Chilies, Mushrooms, Lobster
    Yield: 8 Servings

    SEARED SHUTOME:
    8 x 3 1/2 oz. Hawaiian Shutome
    Fillets (Blue Marlin)
    3 tb Minced lemon grass
    1 tb Minced garlic
    1 tb Minced shallots
    1/2 tb Minced ginger
    1/2 tb Hichimi (Japanese chili
    Pepper mixture)
    6 oz A combination of green, red,
    And yellow bell peppers.
    2 1/2 oz Sliced fresh shitake
    Mushrooms
    1 1/2 oz Chinese peas
    3 tb Vegetable or olive oil
    7 oz Thai curry sauce
    7 oz Lobster butter sauce
    3 oz Tomato concassee
    1 oz Julienned basil
    1/2 oz Julienned Nori
    Radish sprouts and pickled
    Ginger (for garnish)
    LOBSTER PASTE:
    1/2 oz Chopped onions
    1/4 oz Chopped carrots
    1/4 oz Chopped celery
    8 oz Lobster shells
    1 tb Peanut Oil
    1/4 c Minced parsley
    2 Minced garlic cloves
    1/2 ts Chopped taragon
    1 Chopped tomato
    1/4 c Brandy
    1 c White wine
    2 c Water
    LOBSTER BUTTER SAUCE:
    3/4 c White wine
    2 tb White vinegar
    1 Minced shallot
    2 tb Heavy cream
    10 oz Unsalted butter (room temp)
    1 oz Lobster paste
    Salt and white pepper

    Coat swordfish fillets with a mixture of lemon grass, garlic,
    shallots, ginger and hichimi; set aside. Saute bell peppers,
    shitake mushrooms and Chinese peas in 2 tablespoons of the oil for
    1 minute. Baste fish with remaining 1 tablespoon of oil. In a
    sauce pan, combine Thai curry sauce, lobster butter sauce,
    tomatoes and basil; gently heat for 1 minute. Heat a heavy cast
    iron skillet to 400 deg. F (205 deg C) and cook fish for 3
    minutes, turning once. Divide bell peppers, shiitake mushrooms and
    Chinese peas between four plates. Top with swordfish fillets and
    pour sauce around fish. Sprinkle with nori strips and garnish with
    radish sprouts and pickled ginger. Makes 4 servings.

    Lobster Paste: In a large saucepan saute onions, carrots, celery,
    and lobster shells in peanut oil. When vegetables are semi-soft
    stir in parsley, garlic, tarragon, and tomato. Deglaze with brandy
    and stir in white wine; reduce to 1/3. Add water and slowly cook
    for 40 minutes. If possible pulverize lobster shells and
    vegetables; strain through a fine sieve. Reduce liquid to the
    consistency of a runny paste.

    Lobster Butter Sauce: In a heavy saucepan simmer white wine, white
    vinegar, and shallots over low heat. Reduce to about 1 teaspoon of
    liquid. Stir in heavy cream and reduce to half. Slowly add
    unsalted butter and whisk continuously. Strain sauce and add the
    lobster paste. season to taste with salt and white pepper.

    Thai Curry sauce: 1 oz chopped celery 1 oz chopped onions 1/2 oz
    chopped carrots 2 Tbsp peanut oil 7 oz Veal stock 3 1/2 oz coconut
    milk 1 cup heavy cream 1/2 oz Massaman Thai curry paste Sautee
    celery, carrots, and basil in peanut oil. When vegetables are
    lightly browned and semi soft, add veal stock. Gently simmer sauce
    until reduced to one third. stir in coconut milk and heavy cream.
    Add curry paste; continue to cook slowly. Puree sauce by pressing
    it through a strainer. Reduce more, if necessary. Makes 1 cup.

    From: Flynkat

    MMMMM



    Cheers

    Jim


    ... What you have, eat. - Hawaiian proverb

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