Seared Onaga with Chili Tobiko (Flying Fish Roe) Beurre Blanc, a Hawaiian recipe from the Worldwide Gourmet

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Recipes>Seared Onaga with Chili Tobiko (Flying Fish Roe) Beurre Blanc

Seared Onaga with Chili Tobiko (Flying Fish Roe) Beurre Blanc Recipe

Recipe

Total time: 15 to 30 minutes

Preheat oven at 375°F. (190°C.)
Preparation time: 15 minutes
Cooking time: Under 15 minutes

Difficulty: Easy

Chef's Note

From the kitchen of the Sheraton Maui

Ingredients

Ingredients for 2 servings

- 2 x 180 g (6 oz.) Onaga or Ruby Snapper or red snapper fillets

- 250 ml (1 cup) whipping cream

- 125 ml (1/2 cup) white wine

- 1 tbsp. Worcestershire sauce

- 1 tsp. salt and pepper

- 1 tsp. fish stock

- 1/2 tsp. concentrated powdered lobster stock

- 125 ml (1/2 cup) butter

- 125 ml (1/2 cup) flour

- 1 tbsp. lime juice

- 1 tbsp. tobiko (flying fish roe)

- 2 tbsp. olive oil

Method

Combine the following in a small bowl:1/2 of the Worcestershire sauce, salt & pepper, 1/2 of the lemon juice.
Roll the fillets in sauce then dusk with flour.
Sear them in medium size sauté pan with 2 Tbsp. of olive oil.
Finish off in oven at 375°F. (190°C.) for 6 to 8 minutes.

Beurre Blanc

Reduce the following in a small saucepan:1/2 cup white wine, remaining Worcestershire sauce, 1 tsp fish bouillon, 1/2 tsp lobster base.
Reduce the whipping cream in separate saucepan and combine to the first reduction.
With wire whip gradually add butter chips and add 1/2 of Chili Tobiko.
Place the sauce on top of the fillets. Place remaining Chili Tobiko on top of fillets of Onaga for garnishing.

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