It's Wednesday and that means only one here on 6TV.
Let' s eat!
Here today to show us how to make kajiki with yuzu butter is Chef Jason Grasty from Roy's Restaurant in Bonita Springs.
Seared Kajiki with Black Pepper Spatzle, Shitake Mushrooms, Swiss Chard, Portuguese Sausage, Yuzu Butter
1ea 7oz Portion Kajiki (Pacific Blue Marlin)
Yuzu Beurre Blanc
6 ea chopped shallots
1 cup white wine
1 tblsp Black Peppercorns
3 ea Bay Leaves
1 bunch Fresh Thyme
1 cup Heavy Cream
1 lb Unsalted Butter
Yuzu Juice to Taste
Salt to Taste
In a sauce pan add shallots, wine, peppercorns, bay leaves, and thyme. Reduce au sec,
or until all the wine has completely evaporated and there is no color on the pan. Next
add the cream and reduce by half. Slowly whisk in the butter and strain. Season with
yuzu juice and salt. Hold for plating.
Black Pepper Spätzle with Sautéed Shitake Mushrooms and Swiss Chard
Black Pepper Spatzle:
6 ea whole Eggs
3 cups milk
5+ cups AP flour
3 tsp salt
1 tblsp cracked black pepper
In a mixer add the eggs and the milk, slowly mix together. In a separate bowl, mix the
flour, salt, and pepper. Add the dry ingredients to the bowl and mix slowly until a dough
forms. Remove the dough from the bowl and set aside. Fill a small stock pot half way
with lightly salted water and bring to a boil. Place a Spätzle pan, or perforated pan
over the pot of water. Using a bench knife, work the dough back and forth until it falls
through the holes into the water bath. Once the Spätzle float, they are done, remove
and chill in an ice bath, hold for later use.
Black Pepper Spatzle Set:
1-2 oz Canola Oil
1 cup diced Shitake Mushrooms
1 cup diced Portuguese (smoked) Sausage
1 bunch Swiss Chard chopped
3 cups Black Pepper Spätzle
Butter as needed
Salt & Pepper as Needed
Heat up a large sauté pan. It needs to be really hot! Next add your oil, mushrooms,
and sausage. Cook until crispy. Add a small amount of softened butter and then the
Spätzle. Keep tossing and stirring until the Spätzle is browned. Finish by adding the
Swiss Chard, cooking it till just wilted. Reserve for plating. In a separate pan over
medium heat sear the Kajiki after seasoning with salt and pepper. Sear evenly on four
sides for just a couple of seconds each. Slice the fish in thin slices. Place the fish on
the Spatzle and sauce with the Beurre blanc. Enjoy.