Tea smoked tuna loin & sezchuan shrimp roll with braised fennel

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July 16, 2002

[img_inline align=”right” src=”http://padnws01.mcmaster.ca/images/recipe.jpg” caption=”Tasty Plate”]The award-winning meal presented by McMaster University Hospitality Services in the 2003 Canadian College & University Food Services Association (CCUFSA) conference. The McMaster team consisted of Stephen Lee, John French and Nathan Evans.

Tuna

  • 2 Lbs Fresh tuna loin

  • 1/2 cup green tea leaf

  • 1/4 cup sugar

In roasting pan combine tea/sugar. Place tuna on trivet over sugar. Heat on direct high heat till heavy smoke. Turn to low heat 3-5 minutes until med/rare then remove from heat. Cool.

Shrimp Marinade

  • 15 grams garlic/ginger

  • 6 oz hoisin

  • 4 oz hot chilli paste

  • 6 oz sake/marin

  • 3 tbsp honey

  • 2 tsp seczuan pepper corns/ground.

  • 1 tsp ground star anise

  • (reserve) 1/4 of marinade

Marinate 15 large shrimp 24 hrs then grill.

Shrimp farce

  • 250ml coconut milk

  • 1 stalk lemon grass

  • 1 lime zested and juiced

  • 2 whole pcs star anise

  • (Bring to boil, then reduce by 50% and cool)

  • 1.5 Lbs of P/D shrimp ground combine with strained coconut milk, season.

Wrap 3 grilled shrimp in nori. Wrap nori/shrimp in 1/4 layer of shrimp farce. Wrap farce in 2 layers of spring roll pastry. Reserve to fry.

Fennel

  • 2 pcs fennel  cut into 1/2 inch triangular pieces and grill to colour (24 pieces)

Take grilled fennel and extra shrimp marinade, add one-cup water, braise till just tender, drain and cool.

Salad

  • 4 cups sea asparagus  lightly blanched

  • 1 bulb shaved fennel

  • 1 red onion shaved

  • 2 red pepper julienne

  • 2 lemon (skinless wedges)

  • 2 tsp ground anise

  • 4 tbsp olive oil

  • 2 tbsp lemon juice (fresh)

Tea/Chive sauce

  • 1 cup water

  • 1 cup green tea leaf

Combine to make strong tea. Add 2 bunches blanched drained roughly cut dry chives. Puree with tea. Add honey and rice vinegar to taste.

Ponzu

  • 4 diced red peppers

  • 4 scallions roughly cut

  • 1 tsp garlic

  • 1 tsp ginger

  • 2 tbsp pickled ginger

  • 3 sheets nori

  • 4 oz sesame oil

Sweat above items lightly. Add:

  • 4 oz sake

  • 4 oz Soya sauce

  • 4 oz dry white wine

  • Honey to taste

Puree until very fine and strain.

Final Method

Fry shrimp roll and slice. Slice tuna. Fan both side by side. Layer braised fennel with salad 2 layers each. Drizzle sauces on either side of plate. Serve.