search
Loading
|  home | feedback | help          
StarChefs
features on starchefs.com home
recipes

New Year's
Dinner 2007

Chef Sven Mede of Nob Hill-Las Vegas, NE on StarChefs.com

Chef Sven Mede

Nob Hill
MGM Grand
3799 Las Vegas Blvd. South
Las Vegas, NV 89109
(702) 891-7337

Marinated Hawaiian Tuna, Santa Barbara Sea Urchin, Sunchoke, Spicy Cucumber
Chef Sven Mede of Nob Hill—Las Vegas, NV
Adapted by StarChefs.com
December 2006

Marinated Hawaiian Tuna, Santa Barbara Sea Urchin, Sunchoke, Spicy Cucumber on StarChefs.com
photo by Antoinette Bruno

Yield: 10 Servings

Ingredients:

    Tuna:
  • 1 ounce organic soy sauce
  • 1 ounce yuzu juice
  • Black pepper, to taste
  • 8 ounces tuna, thinly sliced

    Daikon:
  • ½ small daikon root, peeled
  • ½ lemon, juiced
  • ½ teaspoon olive oil
  • Salt and pepper, to taste

    Sea Urchin:
  • 10 sea urchin
  • Tempura batter, as needed

    Sunchoke:
  • 6 ounces sunchoke, peeled, sliced
  • 4 Tablespoons butter
  • 2 Tablespoons yuzu juice
  • 1 cup vegetable stock
  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper, to taste

    Pickled Pearl Onions:
  • 2 Tablespoons red wine vinegar
  • 3 pearl onions, sliced
  • 1 Tablespoon sugar
  • 1 small piece ginger
  • Salt and pepper, to taste

    To Garnish:
  • Micro cilantro

Egly-Ouriet Blanc de Noirs Brut Ambonnay on StarChefs.comMethod:
For the Tuna:
Combine the soy, juice and pepper and brush the marinade all over the sliced fish.

For the Daikon:
Cut raw daikon in strips and season with lemon, olive oil, salt and pepper

For the Sea Urchin:
Cut the urchin in small pieces and coat in tempura batter. Flash fry until the outside is golden brown. Dry on paper towels and reserve.

For the Sunchoke:
Caramelize the sunchokes in butter and deglaze with juice. Reduce and add the stock. Cook for about 5 minutes then puree with oil, salt, and pepper.

For the Pickled Pearl Onions:
Boil the vinegar and add to the sliced onions along with sugar, salt, pepper and ginger. Allow the onions to cool in the liquid and reserve.

To Assemble:
Place a spoonful of sunchoke on each plate and top with a few pieces of daikon. Place the sliced tuna on top of the daikon and garnish with pickled onions and crisp sea urchin.

Champagne Pairing:
Egly-Ouriet Blanc de Noirs Brut Ambonnay

 

back to top

hotlinks_general_narrow
  • Sven Mede Las Vegas Rising Star 2005
  • Holiday Entertaining
  • Holiday Baking

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy