Thursday, January 21, 2016

Seared Kampachi Fillet with Buddha’s Hand Shallot Butter


4 fillets of fresh kampachi, about 80 grams each
salt and pepper to taste
½ piece of lemon to season
4 tablespoons of Buddha’s Hand Shallot Butter
1 tablespoon of extra virgin olive oil

Buddha’s Hand Shallot Butter
Make ½ cup

2 fingers of Buddha’s Hand zest
1 tablespoon of chopped shallot
1/3 cup of white wine
½ cup of unsalted butter
salt and pepper to taste
dash of chili flakes
½ tablespoon of freshly squeezed yellow lemon juice

To prepare the sauce: in a small pot combine the chopped shallot and white wine and reduce it to half. Add in the butter and quickly combine with the Buddha’s Hand zest, lemon juice, salt, pepper and chili flakes. Check the seasonings and serve it with the salmon.

To prepare the salmon: season and marinated the fish with salt, pepper, lemon juice and olive oil. Seared the salmon and then place in a try, to cook further in the oven for about 5 minutes at 185 degrees Celsius.  Arrange the kampachi fillet on a plate and serve it with Buddha’s Hand shallot butter. Serve it immediately. Makes 2 servings 

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