Pan Roasted Kona Kampachi with Fuyu Persimmon and Pomegranate Seed Salad
Chef Kristine Subido of WAVE – Chicago, IL
Adapted by StarChefs.com
January 2009
Yield: 4 Servings
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INGREDIENTS
Wave Spice Salt (Makes 2 cups):
½ cup coriander seeds
¼ cup juniper berries
5 dried chili peppers (Tsien-Tsien preferred)
2 tablespoons ground turmeric
3 cinnamon sticks
1 pinch Spanish saffron
2 cups kosher salt
Peels from 2 oranges
Peels from 2 lemons
Persimmon and Pomegranate Seed Salad:
1 pomegranate (seeds only)
Juice of 1 lime
6 tablespoons extra virgin olive oil
2 Fuyu persimmons, peeled and diced
2 tablespoons toasted fennel seeds
Sea salt and black pepper, to taste
Kona Kampachi:
4 3-ounce medallions of skinless Kona Kampachi sushi
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
To Assemble and Serve:
4 bunches Mâche
METHOD
For the Wave Spice Salt:
Toast each spice, separately, in a medium sauce pan over medium heat until fragrant, approximately 5 minutes. Set spices aside to cool. Place citrus peels on a plate and microwave for 5 to 7 minutes, or until dried. Grind each spice and citrus peels in a small coffee grinder then combine everything in a bowl. Add the kosher salt and mix until incorporated.*
For the Persimmon and Pomegranate Seed Salad:
Combine all ingredients in a chilled bowl. Season with sea salt and pepper to taste.
For the Kona Kampachi:
Preheat oven to 450°F. Season each of the fish medallions with Wave Spice Salt. Heat a large nonstick pan with olive oil and butter. Place the fish, presentation side down, in the pan and roast in the oven for approximately 4 minutes until medium rare, or to desired temperature. Remove fish from pan and place on paper towels to remove excess oil.
To Assemble and Serve:
Place a serving of fish on a warmed plate and top with the persimmon and pomegranate salad. Garnish with Mâche lettuce.
*Tightly cover the Wave Spice Salt and store in a cool, dry place. Use on your favorite grilled meats and fish.
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