By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Backbone Pinot Noir
|There is something about a fragrant curry and Pinot Noir that intrigues the senses. The Backbone Pinot Noir has just enough acidity to cut the richness of the albacore and also is soft enough to allow the floral curry to permeate the palate and offer olfactory hues. We source albacore tuna from our favorite fisherman Jacob Ferrans just hours out of the ocean. Now that we are into albacore season, it should be possible to get it from your local fish market while still very fresh.
- 2 each 5 oz cuts of Albacore Loin
- 1 bunch baby carrots, greens removed and peeled
- 1/3 lb shiitake mushroom
- 1 head baby bok choy, cleaned and cut in half
- 1 T shallot, sliced thin
- 2 sprigs fresh thyme
- 3 T olive oil
- 3 T white wine
- 1/2 C red verjus
- 1/3 C white wine
- 2 tsp madras curry powder
- 1 T shallot, chopped
- 1 garlic clove, chopped
- 2 T coconut milk
- 1 T heavy cream
- 6 T butter, cold
In a small sauce pot combine all ingredients except coconut milk, heavy cream, and butter. Bring to a simmer for 5 minutes. Add the coconut milk and heavy cream, bring back to a simmer for 2 minutes. Slowly incorporate the butter with a whisk. The sauce will hold at room temperature or near the stove.
Carrots and Shiitake
Heat a sauté pan then add 1 T olive oil. Add the carrots a little bit of salt and pepper. Sauté the carrots until they begin to caramelize. Add sliced shallot and cook down for a minute. Add the shiitake mushroom and fresh thyme, adding more oil if needed. Reduce heat and allow the mushrooms and carrots to caramelize and soften. Add baby bok choy and white wine, cover with a lid to steam/deglaze the pan.
Season albacore with salt and pepper. In a hot sauté pan with oil sear the albacore on all sides, caramelizing all the way around. Should take 5 minutes or so. I suggest serving the albacore rare, to cook further without burning you can put the pan of albacore in a 400 degree oven after it is seared on all sides. Slice the albacore and serve it over the vegetables and curry verjus.