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Fish

Aug
04
2011
8

TCD 002| Ahi Sashimi, Cantaloupe "Caviar," Dehydrated Sesame Oil

By jacob burton
Ahi Sashimi with Cantaloupe Caviar - Video Recipe

The video above will take you through the process of creating and plating our ahi sashimi dish that we are currently serving at Stella. If you've already watched the video and just need a quick refresher, you can refer to the step by step pictures below. For more information on acquiring specific ingredients or supporting recipes, please see the notes section at the bottom of this post.

Jun
16
2011
22

TCD 001| Pan Roasted Halibut, Tomato-Panzanella Salad, Lemon-Caper Beurre Blanc

By jacob burton
Pan Roasted Alaskan Halibut with Panzanella and Beurre Blanc - Video

We kick off our new recipe video series, "The Completed Dish," with a video on how to make our top selling entree. Not a night goes by that a guest doesn't request this recipe and the best part is, it's extremely simple. There are a few background techniques that you should understand first, like pan roasting a piece of fish and how to make a beurre blanc sauce.

We've shot video on all these techniques and some more that are mentioned in this video. For more information, check out the links below.

May
08
2011
2

CKS 033| How To Butcher An Ahi Loin For Sashimi And Steaks

By jacob burton
How to Break Down an Ahi Loin For Sashimi and Steaks - Culinary Knife Skills, Butchery, Fish - Video

High grade ahi tuna is great for both sashimi and searing rare. Because of its delicate flavor and texture, good ahi should always be served raw, or at the very least, seared very quickly over high heat and served rare. This video will teach you how to butcher an ahi loin into "soku block" used for sushi, or steaks, which you can use for searing.

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