Tea Smoked Amberjack with Beurre Noisette Leeks & Azorean Corn Salad
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1 cup tea leaves (like Lapsang Black Tea)
1 cup sugar
1 cup dried Jasmine rice
2 6oz. amberjack filets, skin removed
1 tbs soy
2 ear corn, boiled, cobs cut in half width-wise
2 tbs chile sauce (smoked)
2 tsp olive oil
3 tbs butter
1 leek, julienned in 3" slices
2 cloves garlic, minced
juice of 3 yuzu fruit
pinch of salt
purslane or parsley sprigs for garnish
1. Line a large sauté pan or wok with foil. Mix jasmine rice, tea, and sugar together and spread evenly onto foil. Place fish and cob pieces in bamboo steamer and cover with lid. Heat pan or wok over high heat and when tea mixture is smoking heavily, place bamboo steamer on top. Keep smoking pan/steamer over low heat for 5 minutes then shut off heat and hold for another 5 minutes.
2. Remove fish from steamer. Drizzle soy over smoked filets. Keep warm.
3. With a knife, remove smoked corn from cob pieces. In a large bowl, add chile sauce, oil and corn. Mix until all ingredients are fully incorporated.
4. In a hot sauté pan on medium-high heat, add butter. Melt and cook for 3-5 minutes until butter is a golden brown color. Lower heat to medium then carefully add the leeks to the hot pan. Use a wooden spoon to stir the leek-butter mixture. Add garlic while continuing to stir. Cook until leeks are soft, approximately 2-3 minutes. To softened leeks, add Yuzu juice and a pinch of salt.
5. Serve fish with leek mixture on top and corn salad on the side. Garnish with purslane sprigs.