Seared Miso Rubbed Bigeye Ahi With Carrot Ginger Emulsion Recipe
Ingredients
| 1 cup carrot juice | ||
| Carrots | 1 Cup (16 tbs), chopped | |
| Grated ginger | 3/4 Teaspoon | |
| Curry powder | 3/4 Teaspoon | |
| Salted butter | 1 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| Lemon juice | 1 1/2 Tablespoon | |
| Red wine vinegar | 1 1/2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| 3 cups shredded cabb | ||
Directions
1. Combine carrot juice, carrots, ginger and curry powder in a saucepan. Simmer until carrots are soft. Puree the mixture, then fold in butter.
2. In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, vinegar, and salt and pepper to taste
2. In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice, vinegar, and salt and pepper to taste
Chef
