gas telpanyaki table | Citrus-Balsamic Mahi-Mahi
Citrus-Balsamic Mahi-Mahi (substitute: Corvina other hard fish)
• 1/2 pound fillet p. P.
• 1/2 cup plain bread crumbs
• cooking sprays or vegetable oil
To the season
• CA garlic powder, coarsely ground
• Coarse salt,
• white pepper
Sauce (approx. 4 portions) :
• cup lemon juice
• 1/2 level cup of orange juice
• 3 TBSP. Balsamic vinegar
• 1 TBSP. molasses
• 1 spicy sauce (optional)
• 3-4 tablespoons chilled butter (salted)
Garnish: chives or watercress
Side: herbaceous baby salad green | Ruccola (arugula) + tomato with balsamic vinegar
Potato cake (Roesti; Cook and keep warm) or quinoa before cooking fish
Rinse and pat dried fish fillets, season with a little salt and a little garlic. Lightly sprinkle breadcrumbs on both sides. In addition to butter, mix the seasoning ingredients together and set aside.
Refrigerate butter until ready to use.
After preheating teppanyaki hibachi table (# 5), set the japanese teppanyaki table cooking temperature to about 7.
On arrival (extinguished orange), spray/oil fillets and brown fillets from both sides until almost finished (about 4 minutes on each side, depending on fillet thickness; Or until almost opaque). Lay out the fish in the outer warming zone. Once the seasoning is complete, it will continue to cook and prepare for serving.
Reduce the teppanyaki cooking table heat to 5, let dry for a few minutes, and then glaze the cooking center with half the sauce. Loosen all brown crumbs and stir continuously from outside to inside with a flat sweep or straight blade scraper. When reduced to half the volume, add the other half of the prepared liquid and mix well.
Stir continuously, using a straight edge scraper to scrape the liquid from the outside in to the center. When it is again reduced to half the volume or desired texture, season.
Close the gas teppanyaki table.
Now add the cold butter and quickly mix in until dissolved and the sauce is silky smooth.
Immediate service. Garnish the fish with a few chives.
