Monchong Supreme with Tomato Maricel Sauce
Tony Alejo, Second Cook,Pacific Beach Hotel
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24 ounce Hawaiian monchong fillet
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons chopped garlic
4 teaspoons olive oil
2 teaspoons honey
7 teaspoons butter
10 ounces cucumber
Salt and pepper to taste
1 Kahuku sweet potato
Tomato Maricel Sauce
garnish:
Enoki mushrooms
Radish sprouts
Cut monchong into eight 3oz. portions. Combine lime juice, salt, white pepper, garlic, olive oil and honey; add monchong fillets
and marinate for about 1 hour. Remove from marinade and grill 12 ounce fillet until done. Then slowly sautee the remaining fillet
in 3 teaspoons of the butter until golden brown and firm. Seed cucumber and julienne by using a mandoline. Sautee cucumber in the
remaining 4 teaspoons of the butter for 2 minutes. Season with salt and pepper. Peel the sweet potato and slice. Season with salt
and pepper, then broil until cooked. Divide sweet potato slices between four plates. Top with Tomato Maricel Sauce and monchong
fillets. Garnish with enoki mushrooms and radish sprouts. Makes 4 servings.
Tomato Maricel Sauce
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1 cup fish or chicken stock
1 teaspoon chopped garlic
1 teaspoon sliced ginger root
1 medium Maui onion, sliced
4 teaspoons buttter
2 ounces red cherry tomatoes
2 ounces yellow tear-drop tomatoes
2 1/2 teaspoons gold tequila
Salt and pepper to taste
Use the same pan you used for sauteeing the monchong. Deglaze the pan with fish or chicken stock. Add garlic and ginger;
reduce to half a cup. Add the remaining ingredients and cook slowly by shaking the pan on and off from the heat for one minute.
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