Roys Signature Blackened Ahi With Soy Mustard Sauce Recipes

Steps:

• Prepare sauce: Mix the mustard powder and hot water to form a paste. Let sit for a few minutes. Add vinegar and soy sauce mix together, and strain. Chill.
• Warm the Buerre Blanc in a double boiler. Mix all the spices together on a plate and dredge the ahi on all sides. Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare). Cut into 16 thin slices.
• For each serving, arrange 4 slices of the ahi in a pinwheel. Ladle a little of the Soy-Mustard Sauce in two opposing quadrants, ladle the Buerre Blanc in the other two quadrants of the plate. Garnish decoratively with the pickled ginger on the Buerre Blanc and the sesame seeds on the Soy-Mustard Sauce. Arrange remaining garnish at the center of the pinwheel.

Steps:

• Fish:.
• Mix all the blackening spices together on a plate and dredge the Ahi on all sides.
• Heat a lightly oiled cast-iron skillet and sear the ahi over high heat to desired doneness (about 15 seconds per side for rare, to 1 minute per side for medium-rare.)
• Cut into 16 thin slices.
• Soy-Mustard Sauce:.
• Mix the mustard powder and hot water together to form a paste.
• Put aside for a few minutes to allow the flavor and heat to develop.
• Add the vinegar and soy sauce, mix together, and strain through a fine sieve.
• Chill in the refrigerator.
• Beurre Blanc:.
• Combine the wine, wine vinegar, lemon juice, and shallot in a saucepan and bring to a boil over medium heat.
• Reduce the liquid until it becomes syrupy.
• Add the cream and reduce by half.
• Turn the heat to low and gradually add the butter, stirring slowly (do not whisk) until it is all incorporated.
• Be careful not to let the mixture boil, or it will break up and separate.
• Season with salt and pepper and strain through a fine sieve.
• Transfer to a double boiler and keep warm.
• Presentation:.
• For each serving, arrange 4 slices of the ahi in a pinwheel or cross shape on plate.
• Ladle a little of the Soy-Mustard Sauce in two opposing quadrants between the tuna, and ladle the Beurre Blance in the other two quadrants.
• To garnish, put a small mound of the red pickled ginger on the Beurre Blanc on either side, and sprinkle the sesame seeds over the Soy-Mustard Sauce.
• Arrange the spice sprouts, bell pepper, and cucumber at the very center of the pinwheel.

Steps:

• To prepare the mustard sauce, mix the mustard powder and hot water together in a cup to form a paste. Let sit for a few minutes to allow the flavor 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. Prepare the beurre blanc and warm in the top of a double boiler. Mix all of the blackening spice ingredients together on a plate. Dredge the ahi in the spice mixture on all sides. Heat the olive oil in a skillet over high heat and sear the ahi for 15 to 30 seconds on each side for rare, 1 minutes on each side for medium-rare, or to the desired doneness. Remove the ahi and cut into 20 thin slices. For each serving arrange 5 slices of ahi in a fan, pinwheel, or cross shape on the plate. Spoon or drizzle a little of the soy mustard sauce around the tuna, and then spoon or drizzle the beurre blanc around. To garnish, arrange a small mound of the pickled ginger next to the fish and top with the daikon sprouts. Sprinkle the sesame seeds over the soy-mustard sauce