CHARLIE TROTTER'S SALMON WITH OLYMPIA OYSTERS, HIJIKI SEAWEED, AND GINGER-SHISO-MIRIN BROTH
Steps:
- Soak the hijiki seaweed in cold water for 20 minutes. Drain and set aside. In a saute pan, heat the oil. Slit the skin on the top of the salmon to prevent the salmon from buckling. Season the salmon with salt and white pepper. When the pan is smoking hot, saute the salmon for 1 1/2 minutes. Turn and continue cooking for 35 seconds. Remove from the pan. In the same pan, melt 1 tablespoon of butter, add the leeks, and then reduce the heat. Simmer the leeks for 2 minutes. Add the preserved ginger and deglaze with rice vinegar. Add the mirin and fish stock, bring to a boil, and remove from the heat. Stir in the hijiki seaweed and the oysters, and allow the oysters to warm through. Add the shiso, whisk in the remaining butter and season with salt and white pepper. To assemble, spoon the oysters and leeks evenly into a shallow bowl. Place the salmon on top and spoon in the broth.
YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH
Provided by Geoffrey Zakarian
Number Of Ingredients 26
Steps:
- For the spice mixture: Combine all ingredients in a bowl and set aside.
- For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
- For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
- For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
- Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.
GINGER MISO SEAFOOD BROTH
Provided by Food Network
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Bring the vegetable stock and 2 cups water to a simmer in a large saucepan. Stir in the tofu, bean paste and ginger until well incorporated and bring to a gentle simmer.
- Add the bok choy and fish fillets and cook until the fish is opaque and the bok choy is crisp-tender and bright green, 3 to 4 minutes. Season with white pepper and serve garnished with a generous sprinkling of the cilantro and a few Cordycep mushrooms, if using.
GINGER-TURMERIC BONE BROTH WITH GREENS
This simple, soothing recipe fortifies the bone broth you already have on hand - either your own or a store-bought variety. The spice, aromatics and citrus are added flourishes. Ginger lends warmth, and turmeric offers a robust earthiness. Handfuls of nutrient-dense torn greens thrown in at the end wilt just enough to retain a delicate crunch, and a squeeze of lemon completes the broth.
Provided by Yewande Komolafe
Categories easy, quick, soups and stews
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.
- Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.
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