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Seared Miso Rubbed Bigeye Ahi With Carrot Ginger Emulsion

creative.chef's picture
Ingredients
  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)
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

Recipe Summary

Cuisine: 
Japanese
Ingredient: 
Ginger

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