Thursday, February 9, 2012

Yellowtail Bourguignon & White Radish Steak

I have been too busy to blog, but I managed to get Shizuka Kimura to share her excellent culinary skills with us. Shizuka spent her formative years in Paris and she now lives in Tokushima Prefecture. This recipe is something she learned from Yoko Shimauchi who gives lessons on 'table coordination'.

This recipe is a variation of the traditional yellowtail & daikon cooked in soy sauce.

Here's the recipe:

Yellowtail Bourguignon & White Radish Steak (Serves 6) - Yoko Shimauchi


6 Slices Yellowtail
6 x 2 cm Slices White Radish (Daikon)
4 Button Mushrooms
2 Shiitake Mushrooms
1/2 Cluster of Shimeji Mushrooms
1 Clove Garlic
300 cc Red Wine
1/2 Medium Sized Onion
1/2 Large Carrot
Extra Virgin Olive Oil
Unsalted Butter
Sea Salt
Black Pepper

Step 1: Peel and cut the Daikon into 2 cm slices. In 3 Tbsp extra virgin olive oil, braise the Daikon on low heat, 6 minutes on each side. Set these aside.

Step 2: To make the sauce, braise the thinly sliced carrots and onion with butter until soft and then add the red wine. Simmer for 20 minutes.

Step 3: Dice the mushrooms into 1 cm squares. Heat-up some more olive oil, add a dollop of butter to it. Then add the chopped garlic and when fragrant, braise the diced mushrooms. Season with salt and black pepper. Set aside.

Step 4: Cut the yellowtail into pieces that are around 4-5 cm, sprinkle salt on them and let them sit for around 10 minutes. Rinse them with water quickly and then dab them with kitchen paper to remove excess moisture.

Step 5: Coat the fish with flour and braise them in olive oil - around 2 minutes on each side over a medium flame. Quickly spoon the sauce over the fish and let it thicken a bit. Do this at low heat.

Step 6: Carefully place the Daikon on a plate, followed by the slice of yellowtail, and then the mushrooms. Pour a little sauce over it and around it artistically.