Hiramasa with Japanese Sweet Potatoes and Blood Orange Beurre Blanc
Time: 60 minutes
Japanese flavors meet French technique with our Hiramasa recipe. We're subbing white wine for sake to create a bright, luscious and unique beurre blanc that heavenly transforms our light hiramasa.
INGREDIENTS
Yield: 4 servings
- 4 Japanese purple sweet potatoes
- 1 cup sake
- 1 large shallot
- 2 tablespoons sugar
- 2 blood oranges
- 2 sticks unsalted butter
- 16 ounces Hiramasa, cut into 8-ounce portions
- 1 tablespoon red or white miso
PREPARATION
Step 1
Boil the Japanese sweet potatoes in water until cooked through. Set aside once done.
Step 2
Juice the blood oranges and set the juice aside.
Step 3
While the potatoes boil, combine sake and chopped shallots in a pot over medium heat and simmer for a few minutes.
Step 4
Add the blood orange juice and sugar. Continue simmering until reduced to a syrup, keeping a close eye to avoid burning.
Step 5
Once reduced, remove the shallots using a sieve.
Step 6
Keep the shallot-sake reduction over low heat and add 1 stick of cold butter, ½ tablespoon at a time, whisking continuously to create an emulsion.
Step 7
Pat the hiramasa dry and pan fry over medium heat with butter until cooked through, about 5 minutes per side.
Step 8
Remove the cooked sweet potatoes from the water and peel off the skins.
Step 9
Whip the sweet potatoes until smooth, then add the remaining butter and miso to taste, mixing until fully combined.
Step 10
To plate, spoon the sauce first, add the sweet potato purée, and place the fish on top.
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