Smoked Kona Kanpachi Recipe
Roasted cauliflower, spinach salad, caviar beurre blanc
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Ingredients
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Fish
Salad
Caviar Beurre Blanc
Method
Preparation of Fish
- 1
Season and Smoke the Fish
Preheat the smoker to 225°F (107°C). Rub the Kona Kanpachi fillets with olive oil, sea salt, black pepper, and smoked paprika. Place the fillets in the smoker and smoke for about 30-40 minutes or until the fish is cooked through and has a nice smoky flavor.
Roasted Cauliflower Salad
- 2
Roast the Cauliflower
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and golden brown.
- 3
Combine the Salad
In a bowl, combine the roasted cauliflower with fresh spinach leaves and drizzle with lemon juice. Toss gently to combine.
Caviar Beurre Blanc
- 4
Prepare the Sauce
In a saucepan, combine the chopped shallots and white wine. Bring to a boil and reduce until nearly dry. Add the heavy cream and simmer for a few minutes until slightly thickened. Gradually whisk in the cold butter until the sauce is smooth. Stir in the caviar and season with salt and white pepper to taste.
Plating
- 5
Serve
On a plate, arrange a portion of the roasted cauliflower and spinach salad. Place a smoked Kona Kanpachi fillet on top and drizzle with the caviar beurre blanc sauce.
