Hazelnut Tuna with fingerling potatoes and mussel stew
Submitted by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
For the Hazelnut Crust: (buzz up in a food processor)
1 cup hazelnuts
1.5 cups panko crumbs
1.5 tbsp. Aleppo chili flakes
to taste salt and pepper
Procedure with Tuna:
• Beat 1 egg into ¾ cup of soy sauce
• Roll a 6-oz. portion of Ahi Tuna in lightly seasoned flour. Dip and coat it in the soy egg wash, then roll it in the hazelnut mixture, pressing the crust onto the fish.
• Deep fry at 350º for 60 to 90 seconds.
• Pat dry with paper towel, and slice corner to corner for presentation.
For the Potatoes and Stew:
15 diced fingerling sweet potatoes
7 diced regular fingerling potatoes
2 leeks, julienned short and thin
9 ozs. diced house bacon (or slab or butcher bacon)
4 shallots, finely diced
1 bulb minced garlic
2 cups white wine
2 tbsp. bacon fat
1 quart heavy cream
20-plus steamed and shelled mussels
1 bunch chopped parsley
5 sprigs fresh thyme
½ cup lemon juice
¼ cup habanero vinegar (white is also fine)
1 tbsp. celery salt
1 tbsp. smoked paprika
1 tsp. cayenne
to taste salt and pepper
Procedure:
• Sauté the first six ingredients in the bacon fat on high heat, for about 2 minutes.
• Add the stemmed thyme and deglaze with white wine, and reduce to almost nothing.
• Add the quart of heavy cream, mussels, seasoning, vinegar and lemon juice. Bring to a boil and simmer until the mixture is thickened, and add parsley.
• Serve in shallow bowl, so that the tuna can sit on top of the stew. Garnish with crispy fingerling sweet-potato chips.
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