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Spicy Ahi and Lobster Napoleon | Green Bean, Fennel and Frisee Salad

Spicy Ahi and Lobster Napoleon
  • 2 oz Ahi, diced
  •  1 Tbs green onion, chopped
  • 1 tsp mayonnaise
  • 1/2 tsp. Sambal.
  •  pinch of salt
  • 1 tsp nori, shredded
  1. Mix all ingredients together in a bowl. 1 1/2 avocado lemon juice to taste salt to taste
  2. Combine all ingredients in a bowl. 2 oz Lobster meat 1 tsp Tobiko caviar 1/2 tsp mayonnaise lemon juice to taste salt to taste
  3. Layer in side metal ring, ahi first, avocado second and lobster last. Unmold onto a small bed of greens and then garnish plate.
Pancetta Wrapped Onaga with Leek Sauce
  • 6 oz Onaga
  • 2 oz Pancetta
  1. Thinly slice pancetta and wrap around Onaga. Pan roast approximately 3 minutes each side.
  2. Leek Sauce 1 Leek, sliced and washed 2 Shallots, sliced 3 Shiitake mushrooms, thinly sliced
  3. Cook until soft. Add 1/2 cup white wine and reduce by half. Add 2 cups clam juice and reduce by half. Add 1/2 cup cream and boil 2 minutes. Remove from heat, puree, strain and return to pan. Bring back to boil and wisk in 2 oz. cold butter. Season with salt and pepper
Green Bean, Fennel and Frisee Salad
  • 1 oz green beans
  •  1/2 oz fennel, shaved thin
  • 1/2 oz frisee Champagne Vinaigrette
  •  1 Tbs shallots, minced
  • 1 tsp fresh thyme, chopped
  • 1 tsp parsley, chopped
  • 1/4 cup champagne vinegar
  • 1/3 cup olive oil
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  1. Wisk all ingredients together. Toss green beans, fennel and frisee with the vinaigrette. Crispy Potato Cake 1 Russet potato, shredded, do not rinse juice of 1/2 lemon to prevent discoloration salt and pepper to taste
  2. In a small frying pan with 1 Tbs clarified butter, cook potato slowly until one side is crisp, flip to crisp other side. Remove and drain on paper towel.
  3. Sauce plate with leek sauce. In the center of the plate spoon a small portion of mashed potatoes. Top the mashed potatoes with the crispy potato cake. Then arrange the salad on top of the crispy cake and nestle the fish in the salad. Serve.