Recipes from Jay Norris, Specialty Chef at Escape at Wind Creek, - WSFA.com Montgomery Alabama news.

Recipes from Jay Norris, Specialty Chef at Escape at Wind Creek, Culinary Studio

Seared Ahi Tuna Loin with Fennel Pollen

Blistered Grape Tomato Compote with Preserved Meyer Lemon

Shaved Fennel, Beluga Lentil & Quinoa Salad with Lemon Thyme Vinaigrette


Seared Tuna:

  •  6oz  Ahi Tuna Loin seasoned with Salt, Pepper & Fennel Pollen

Sear the tuna on high heat for no more than 1 minute total.  Slice thin, across the grain, to serve.

 

Blistered Grape Tomato Compote:

  • 1c  grape tomato
  • ½  shallot, minced
  • 1  garlic clove, minced
  • 2  sprigs fresh thyme, chopped
  • 2  basil leaves, chopped
  • ¼  preserved Meyer lemon, minced
  • Salt, Pepper, Extra Virgin Olive Oil to taste.

In a pan on high heat, add a drizzle of olive oil and place tomatoes in first, followed by the shallots and garlic to caramelize.  Once the tomatoes have blistered, remove and place in a mixing bowl to cool.  Add herbs, lemon and season to taste.  Serve over the tuna loin.

 

Shaved Fennel, Beluga Lentil & Quinoa Salad with Lemon Thyme Vinaigrette:

  • ½ fennel bulb, shaved very thin
  • 1c baby arugula
  • ¼ c cooked beluga lentils
  • ¼ c cooked quinoa
  • ¼  red onion, shaved
  • ¼ c red pepper, small dice
  • Fresh basil to taste, torn

Mix all ingredients in a bowl and dress with vinaigrette, and then season with salt and pepper.

 

Lemon Thyme Vinaigrette:

  • 1 tbsp Dijon mustard
  • 1 tbsp white balsamic vinegar
  • 1 tsp sugar
  • 3 sprigs of fresh thyme, de-stemmed
  • 1 lemon, juiced
  • Olive oil as needed, Salt & pepper to taste.

For the vinaigrette, place mustard, sugar, lemon juice, vinegar and thyme in a mixing bowl and whisk until well combined.  Slowly whisk in oil, as needed, until the mixture emulsifies.  Add salt and pepper to taste.

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