Monday, April 5, 2010
Fish and Chocolate. Oh yes!
So for Valentine's day this year, I taught a class at the cooking school entitled "Dip me in Chocolate" which featured 4 chocolate-laden courses. The class filled up so fast I ended up having to add 2 additional classes to accommodate the 90+ people that ultimately attended. The menu consisted of Ahi tuna tartare with white chocolate shavings; Mixed baby greens with cacao nibs, candied almonds, strawberries and a chocolate-raspberry vinaigrette; Cocoa rubbed roast tenderloin of beef with a Red wine & chocolate glaze; and then finally Chocolate Pots de Crème with Ancho & Coffee.
As you can imagine, I got a lot of blank stares at the mention of raw fish & chocolate, but it works. The sweetness of the chocolate plays nicely with the salty tang of the soy cream sauce. Feeling brave? Give it a try!
Ahi Tuna Tartare
8-10 Wonton skins, fried in vegetable oil, or brushed with oil and baked at 325 until crisp and golden
6oz. Sushi-grade Ahi tuna, cut into small cubes
1 Roma tomato, diced
3 Tbsp fresh cilantro, roughly chopped
½ ripe Avocado, diced
1 Tbsp fresh-squeezed lime juice
1 C Fresh whipping cream
¼ C Angostura Soy Sauce (yes, the brand matters. I’ve tried it with others and it’s just not the same)
3oz white chocolate (not chips)
Sriracha, for Garnish
In a small bowl, combine the cream and the soy.
In a separate bowl, combine the tomato, Ahi, Avocado, lime juice, ½ of the cilantro and 2 Tbsp of the soy cream. Divide among the wonton crisps. With a vegetable peeler, shave the white chocolate over the top. Garnish with Sriracha and cilantro. Serve with the remaining soy cream.