You are here

Seared Miso Rubbed Bigeye Ahi With Carrot Ginger Emulsion

creative.chef's picture
  Carrot juice 1 Cup (16 tbs)
  Chopped carrots 1 Cup (16 tbs)
  Grated fresh 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
  Shredded cabbage 3 Cup (48 tbs)

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

Recipe Summary


Rate It

Your rating: None
Average: 3.9 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 821 Calories from Fat 651

% Daily Value*

Total Fat 74 g113.5%

Saturated Fat 16.2 g81%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 769 mg32%

Total Carbohydrates 41 g13.7%

Dietary Fiber 10.4 g41.6%

Sugars 13.7 g

Protein 6 g12.5%

Vitamin A 540% Vitamin C 173.8%

Calcium 21.3% Iron 23.7%

*Based on a 2000 Calorie diet

Seared Miso Rubbed Bigeye Ahi With Carrot Ginger Emulsion Recipe