Big Island Kona Kampachi
Hawaiian Regional Kona Kampachi: Pan seared, oven finished, torch bruleed Pama Glaze served with caramelized mango and steamed baby bok choy, with a Pama infused beurre blanc"
7 oz. Kona Kampachi filet cut into 2-3.5 oz pieces
1 lg. Baby Bok Choy
1 small dicon - cut curls
1 med. Shallot
10 lg. Sprigs of Thyme
1/2 cup Sugar
8 oz. Pama Liqueur
9 oz. Dry White Wine
6 oz. Concentrate Pomegranate Juice
1/4 lb. Unsalted Butter
2 oz. Olive Oil
Preheat oven to 350 F. Wash bok choy and let soak for 10 minutes, shaking once and awhile to loosen any dirt in between the leafs. Fine dice shallot and set aside for beurre blanc. Peal mango and trim meat from pit leaving two pieces. Trim so pieces lay flat and are about 1/2 in. thick. Set aside and keep cool. Quarter bok choy using 2 pieces per plate.
Beurre Blanc Sauce: Take second mango cut away meat and squish pieces and place in medium sauce pan along with pomegranate seeds, set aside a few for garnish, 6 oz. of white wine, 4 oz. of Pama liqueur, 3 oz. of POM concentrate juice, shallots, and 8 sprigs of thyme. Bring to a boil and reduce to a syrup consistency. Add 1 cup of cream and reduce by two thirds. Add one lb. of butter, remove sauce from heat and incorporate butter into sauce with whip until emulsified. If needed, return to med heat and continue to whip until sauce thickens (will coat back of spoon). Remove from heat and pass through chinois or strainer leaving solids behind. Keep beurre blanc warm in double boiler or keep covered and slowly reheat when needed.
Glaze: Mix 4 oz. Pama liqueur, 3 oz. white wine, 3 oz. POM concentrate juice, and 4 oz. of plain white sugar. Whisk until sugar has fully dissolved. Pour into small sauce pan and bring to boil whisking all the time. reduce by half or until you have a thick syrupy consistency. This can be made in advance and kept in refrigerator. Using an oven safe sauté pan, use 1 oz. of oil and heat to just the smoking point, place salt and peppered Kampachi 7 oz. cut into 2-3.5 oz. pieces and sear on each side. About 1 minute each side. Remove from heat and brush with glaze and into 350 F oven for 5 minutes.
Note: Kampachi is a sashimi grade fish so do not over cook, this fish can be eaten on the rare side. While fish is in oven, take one mango slice in a hot pan with 1 oz. of oil and a large tab of butter and caramelize both side about a minute or so each. Just before taking fish out of oven, steam bok choy for about 4 minutes. Take fish from oven and plate. First sauce plate with beurre blanc, add 2 pieces of bok choy, one caramelized slice of mango and 2 3.5 oz. pieces of Kampachi. Drizzle more glaze over fish and brulee with torch to caramelize the glaze. Garnish with thyme sprig and curled dicon ribbons.
no nutrition information available
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