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This simple process of searing the King Kampachi is one you’ll want to use again and again, whether it’s prepared as the recipe details with the luxe addition of a caviar butter sauce, or with a simple green salad on a hurried weeknight. Double the recipe if you’re cooking for more than one.
This recipe is well-suited for any substantial meaty white fish in the yellowtail/amberjack family, such as Yellowtail Hiramasa, Hamachi, and King Kampachi.
Heat oven to 400°F. Thinly slice the parsnip on a mandoline or a sharp knife.
Toss with the olive oil and salt and roast 10-15 minutes until cooked and slightly crispy.
Remove from the oven, season with the lemon juice and keep warm.
In a small saucepan, gently warm the butter and olive oil over medium heat.
Add the garlic, ginger, jalapeño, and pear, season with salt and pepper and cook 1 to 2 minutes, until soft.
Increase the heat to high and add in the nettles, season, stirring constantly until wilted.
Remove from the heat, add in the vinegar and parsley and adjust seasoning as necessary. Keep warm.
In a small sauce pot, gently heat the oil.
Add in the shallot and garlic and season with a little salt. Sweat for 1-2 minutes until cooked with no color.
Add the lemon verbena and the hard cider. Bring to a boil and reduce the cider by 3/4.
Add in the cider vinegar and let simmer.
Turn the heat down to low and whisk in the butter to create an emulsified sauce, adding in a little water if needed to stabilize the emulsion or if the sauce is too acidic. Season with salt and lemon juice, if needed. Keep warm. Don't let the sauce break.
About 1 minute before cooking the kampachi, remove the fish from the refrigerator and season with the kosher salt.
Heat a medium sized heavy-bottomed saucepan over medium-high heat. Add the oil to the pan and swirl to coat. Add the fish to the pan and cook 15-20 seconds per side.
Once all sides have been seared, add in the butter and garlic clove, let quickly foam, baste the kampachi for about 15-20 seconds total while constantly moving the fish so that it doesn't overcook.
Remove from the pan and let rest 30 seconds on a cutting board. With a very sharp knife, slice the fish into 3/4 inch slices.
Place a few dollops of the nettles on a plate and cover with the roasted parsnips.
Lay down the slices of kampachi and season the fish with a few flakes of flakey sea salt, and then drape the pancetta over the top.
Place the plate in your warm oven for about 10 seconds to slightly melt the pancetta.
Gently warm the butter sauce. Do not boil.
Add the caviar to your warm butter sauce and swirl through just to lightly warm it. Sauce your fish and your plate with your sauce, making sure you aren't leaving too many little fish eggs behind.