Ahi
Cones
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Made
with:
Tobiko Caviar
Ingredients
For the Cones:
Olive Oil
1 Jar Black Sesame Seeds
4 sheets Feuilles de Briks (leaves of dough)
Sources
for Feuilles de Briks are:
Van Rex (Southern California)
Pacific Gourmet Specialty or Made in France
(San Francisco)
Tools:
8 (3 1/2") Lady Lock Metal Cream Horn Molds
1 Pastry Brush
Procedure:
The leaves are in circles. Find the center of
the dough, put the mold in the middle, and measure
where the end of the cream horn mold will be.
Find the diameter, and trim to the smaller circle.
Then cut that circle in half.
Make
half spheres.
Brush
lightly with olive oil and sprinkle with the
black sesame seeds.
Roll the sphere around the mold to make an even
cone shape, place seam down on a metal cookie
sheet (mold keeps it from unraveling). Do not
wrap the dough too tight, or it will be hard
to take off the mold. Bake until golden brown,
8 minutes at about 350° degrees. This can
be stored in airtight container for about a
week.
Tartare
Ingredients:
(For 8 cones)
8 oz. Ahi Tuna (Sashimi quality)
2 tbls. Fresh Grated Horseradish
2 tbls. Capers (chopped)
2 tbls. Chives (minced)
1 Lime (juiced)
1 Lime (zested)
1 tbls. Whole Grain Mustard
1 tspn. Worcestershire Sauce
1 tspn. Tabasco Sauce
2 tbls. Shallots (finely minced)
TT Salt and Pepper
3 tbls. Tobiko Caviar
2 tbls. Virgin Olive Oil
Procedure:
Dice the Ahi into small cubes. Should be free
of all sinew. Combine all the ingredients except
the caviar and tuna. Mix together in a bowl,
as you are making the dressing. Add to the diced
tuna. Add salt and pepper. Place gently into
cones. Dress with a dollop of caviar. Put in
holders. Serve.
Other
Great Chef
Recipes:
Ahi
Cones
Beef
Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan
Duckling
Trio with Huckleberry Jus
Grilled
Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese
Butter
Mussels
in Golden Saffron Broth
Red
Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed
Potatoes
Pumpkin
Soup
Southern
Fried Chicken Breast with Red Flannel Vegetable
Hash, and a Hen of the Woods Mushroom and Sherry
Sauce
Other
Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
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