Sashimi of Wahoo with Savoy Cabbage Salad, Pecans, White Truffle Aioli, Aged Sherry Vinaigrette

By: Email
By: Email

Yield: 6 people

1 3 lb. wahoo loin
4 cups salted water
1 head Savoy cabbage
2 pints currant tomatoes
1 bunch cilantro
1 cup toasted pecan pieces
1 cup white truffle aioli (see below)
2 Tbs aged sherry vinegar
4 Tbs extra virgin olive oil

Trim the fish free of any blood lines and cut into 2x2 size loins. Blanch the fish in salted boiling water for 10 seconds. Immediately transfer the fish to an ice bath to cool. Slice the cabbage in half and remove the large root. Shave the cabbage as thin as you can. Wash the tomatoes and add it to a bowl with the cabbage. Pick the leaves from the cilantro sprigs and place them in the bowl as well. Put the toasted pecans in the cabbage. Season the cabbage with 2 tablespoons of the white truffle aioli.
Place the cabbage salad on six plates and arrange 5 slices of fish on each plate against the salad. Spoon some of the vinegar and XVOO on each plate.

white truffle aioli

White truffle works like garlic aioli giving the sauce a distinguishable earthiness.

1 whole egg
3 Tbs Champagne vinegar
2 Tbs white truffle oil
1 tsp Dijon mustard
3/4 cup grape seed oil
1/4 cup extra virgin olive oil

Put the egg, vinegar, truffle oil, and mustard in a blender and purée for 30 seconds. Drizzle in the oil slowly while the blender is on a medium speed. As the sauce begins to thicken, carefully help it to move in the blender with a rubber spatula. Be very careful not to let the blades of the blender hit the spatula. Season the sauce with salt. Store in the refrigerator until needed.

Yields 1 cup

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