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Tower of Grilled Opah with Thai Basil Oil and Sweet Chili
Sauce
Tobias J. Johnson, Cook,
Palm Cafe
1 large purple sweet potato
1 1/2 ounces butter
Salt and pepper to taste
1 zucchini, julienned
1 yellow squash, julienned
1 carrot, julienned
1/2 teaspoon garlic
3 Hawaiian opah fillets (2 oz. each)
1 ounce Apple Compote
1 Apple Crisp Star
1/2 ounce Thai Basil Oil
1/2 ounce black sesame seeds
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Steam sweet potato, then peel and puree with 1 ounce of the butter. Season
to taste with salt and pepper. Saut zucchini, yellow squash and carrot in
1/2 ounce of the butter and garlic. Season to taste with salt and pepper.
Cut opah into thin triangles. S alt and pepper to taste. Grill. To serve
layer julienned vegetables, sweet potato and opah. Place Apple Compote on
top of the tower and place Apple Crisp Star in the compote. Drizzle plate
with Thai Basil Oil. Sprinkle with black sesame seeds. Makes 1 serving.
Apple Compote
- 1/2 pippin apple, small dice
1/4 large red onion, small dice
1/3 teaspoon, minced ginger
1/2 teaspoon butter
1/4 teaspoon kecap manis
1/8 teaspoon lime juice
Salt and pepper to taste
Saut all ingredients, except salt and pepper, until apples are al dente.
Salt and pepper to taste.
Apple Crisp Star
- 1 pippin apple
1 cup sugar
1 cup water
1/2 ounce lemon juice
Slice apple paper thin on meat slicer, so it has star shape in middle. In
a small saucepan combine sugar, water and lemon juice; heat to make a syrup.
Soak apple slices in syrup for 48 hours. Remove excess moisture and place
on silpat in oven with pilot light on. Leave overnight to dry.
Thai Basil Oil
- 1 cup olive oil
1/2 cup Thai basil
1 tablespoon Japanese sweet chili sauce
Heat olive oil to 80¡F. Add basil and steep for 1/2 hour; puree and strain.
Stir in sweet chili sauce. Place mixture in a bottle.
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