Fried rock shrimp and ahi tuna tartare with mizuma salad - Serves 6 - Recipe

Art Culinaire, Spring, 2002 by Stefano Zimei

ingredients

For the herb oil

1 bunch parsley, stemmed, blanched, and shocked

1 bunch tarragon, stemmed, blanched, and shocked

1 bunch chervil, stemmed, blanched, and shocked

1 cup canola oil

For the tuna:

3/4 pound Ahi tuna, small dice

2 shallots, peeled and minced

1 small red onion, peeled and minced

1 tablespoon capers

1 tablespoon Dijon mustard

1/4 cup rice wine vinegar

Salt and pepper to taste

For the rock shrimp:

1 cup yellow cornmeal

1 pound rock shrimp

Salt and pepper to taste

For the mizuma salad:

1 small shallot, peeled and minced 'A tablespoon cumin seeds, toasted
and ground

1/4 cup rice wine vinegar

1/4 cup canola oil

1/4 cup olive oil

2 bunches mizuma

Salt and pepper to taste

For the dish:

6 slices seedless cucumber

12 star shaped slices jicama (*)

(*)Available through Browne Trading at (207) 766-2402.

directions

For the herb oil, transfer the blanched herbs to a paper towel and pat well to dry. In a commercial blender, combine the herbs and canola oil and puree to form a smooth paste. Transfer to a cheesecloth-lined mesh sieve suspended over a bowl, and tie the ends to enclose. Suspend the herbs over the bowl, and set aside in the refrigerator overnight to drain. Discard the cheesecloth and reserve the oil.

For the tuna, in a medium bowl, combine the tuna, shallots, onion, capers, the Dijon mustard, and rice wine vinegar, and toss to coat. Season and reserve keeping chilled.

For the rock shrimp, preheat the fryer to 350 degrees. Place the cornmeal in a medium, shallow howl. Add the rock shrimp and toss well to coat, patting off any excess. Place in the fryer until golden brown, about 30 seconds. Using a slotted, metal spoon, transfer the shrimp to a paper towel-lined sheet pan to drain. Season and reserve keeping warm.

For the mizuma salad, in a small bowl, whisk together the shallot, cumin, and rice wine vinegar. Slowly add the canola oil and olive oil and whisk to combine. In a separate, medium bowl, combine the mizuma and some vinaigrette and toss well to coat. Season and set aside.

To serve, place a 3-inch ring mold in the center of a plate, and line the inside with a slice of cucumber. Fill the ring mold part way with Ahi tartare and top with some rock shrimp. Repeat with one more layer. Carefully remove the ring mold and arrange some mizuma salad in the center. Place two jicama stars on top and drizzle some herb oil around the dish.

August Briggs

Napa, California 1999

Pinot Hair