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Sesame Seared Ahi with Beurre Blanc
Sauce
Serves: 4
Difficulty
Level: Easy
There is
nothing quite like fresh fish. And when it’s fresh, the simplest preparation
will often suffice. Yellowfin tuna, also known as ahi, demonstrates this
principle perfectly. With just the barest cooking time, the flavor of a fresh
piece of ahi is heavenly. Its ubiquity and popularity in sushi restaurants is a
testament to how good ahi can taste served rare. In other words, less is more.
However if you are a bit squeamish about partially cooked fish, you can adjust
the time in the oven accordingly – or if you want it seared only, skip the oven
step altogether. One could also substitute Ahi with Mahi Mahi, Shark or center
cut Halibut.
Beurre
blanc, literally translated to White Butter, is a classic Brittany preparation
that is especially good over mild flaky fish of any kind. There are many
variations on the preparation but most entail a reduction of white vinegar
and/or white wine and shallots into which cold, whole butter is blended off the
heat to prevent separation and keep the emulsion from breaking. Good wines for
the reduction include Chablis or Chardonnay, but any drinkable dry white wine
will do. For a delicious luxurious beurre blanc, try making it with leftover
Champagne! I cannot tell you how many people claim they don’t usually like fish
but love it when I serve it. I’m dying to tell them it’s just the sauce, but
that’ll be our secret.
- 4 – 6 oz. fresh sashimi grade Ahi Yellowfin Tuna
- Sesame Seeds to coat
- Sesame Oil
- 1-2 shallots, chopped fine
- 8 oz. white wine
- 2 oz. fresh lemon juice
- 1 Tb heavy cream
- 12 Tb cold unsalted butter, cubed
- Salt and white pepper to taste
To make
beurre blanc:
Combine shallots, white wine and lemon juice in
a non-reactive saucepan over high heat and reduce to 2 Tb. Add the cream to the reduction. Once the liquid
bubbles, reduce the heat to low. Add the butter,
once cube at a time, whisking first on the heat and then off the heat. Continue
whisking butter into the reduction until the mixture is fully emulsified and
has reached a rich sauce consistency. Season with salt and white pepper. Traditionally the shallots would be strained
out before serving, but that is optional.
Beurre blanc sauce is now ready |
To hold the sauce, store the beurre
blanc in a thermos or set the pan in a larger pan of lukewarm water until ready
to serve. If the sauce separates, transfer a spoonful of the sauce to a cold
mixing bowl and gradually whisk the rest of the sauce in by the spoonful. The sauce can be reheated by gradually whisking
2-3 Tb of hot liquid, i.e. water, cream or stock.
To
prepare Ahi:
Allow
the ahi tuna steaks to rest at room
temperature for 15-20 minutes before you start to cook to let the natural
moisture of the fish work its way through the meat. Heat the oven, if using, to
350 degree F. Season the ahi tuna lightly with salt and heavily coat the tuna on both sides with sesame seeds.
Ahi sprinkled with the sesame seeds |
Heat a heavy cast-iron or
stainless steel ovenproof pan over med-high heat until a few drops of water
sprinkled in the pan evaporate within 3 seconds. Then, after the pan is
sufficiently hot, coat the bottom of the pan with about 2 tsp sesame oil. As with cooking meat, this
step is important for a great sear. Follow the rule of “hot pan, cold oil = no
stick”. Why? The metal of the pan is full of pores that expand when heated and
allows the oil to settle in those pores. If you add oil to a cold pan the
surface tension of the oil is so great that is will “pool” and rest on top of
those pores, when you add fish, its weight will push the food product into the
grain which is not lubricated and your food will stick.
The
sesame oil will heat quickly in the hot pan. Look for it to shimmer. Now add
your sesame coated ahi steaks. Do not move the steaks. Let it create a sear.
Regardless of thickness of the tuna, it should sear for 2 minutes on each side.
It is ready to serve at this point if you prefer a warm but raw center. We
prefer a bit more cooking and then put the pan immediately into a warmed oven
for 3-4 minutes. You can adjust the time to your preference. Pull from oven and
out of pan; serve immediately with Beurre blanc sauce. It’s simply amazing. We
loved serving it with the Thai cucumber salad with peanuts. (recipe to follow....look for it next week!!) I think you will
too!
Enjoy!
Larue
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