I have posted about the basic information on the Suzuki. This is how we are preparing it for the menu now. After being scaled and filleted, the skin is removed from the meat.
The back side, next to the head, is portioned, steamed to medium rare and then cooled down. Each portion is covered with a "Chaud-Froid" flavored with peanut and cocoa nibs. (Chaud-Froid is a classic French preparation that covers a cold cooked product with a white sauce and then finished with a translucent gelee over the sauce. Traditionally it is usually a chicken breast or a whole salmon prepared with this method).
The belly part is portioned and grilled quickly. It is then seasoned with olive oil, Murray salt and grated guanaja chocolate. The remaining part of the back is sliced sashimi style and topped with preserved orange zest. A few segments of orange are added as a garnish.
We are serving this dish two nights a week and the eight portions we get out of each fish are sold out before the end of night.
which nights? sounds delicious...
Posted by: izzi | October 05, 2008 at 01:13 PM