Crispy Skin Onaga on Edamame Sauce, "Smokey" Parsnip, Kumquat Tartar, and Olive Powder


Source: Jochen Popp
Prep time: 5 minutesCooking time: 30 minutesTotal time: 35 minutes

Description

Crispy Skin Onaga on Edamame Sauce, "Smokey" Parsnip, Kumquat Tartar, and Olive Powder

Ingredients

12 oz
onaga fillet
1 lb
edamame beans
2
parsnip
2 T
mackerel shavings
2 dr
liquid smoke
1 pt
heavy cream
1⁄2 oz
pickled kumquats
2 T
olives

Instructions

Edamame Sauce: Peel and clean Edamame beans. Blend with vegetable stock and a cube of butter. Smokey Parsnip: Boil cleaned Parsnip in cream until tender. Puree in food processor with shaved mackerel and liquid smoke. Kumquat Tartar: Chop pickled kumquats into very fine dices. Olive Powder: Dry olives in oven at a low temperature for three-four hours. Chop fine. Onaga: Season and sear in olive oil. Garnish: Fried Basil leaf.