Press Releases | The Inverness Hotel and Conference Center in Colorado

Seared Prosciutto Wrapped Ahi Tuna with Cucumber Red Onion Relish and Fennel Potato Cakes
Yield: 4 servings

2 lbs. fresh Ahi tuna (center cut only)
12 slices Prosciutto (try to get Prosciutto di Parma if available)

Cut Ahi tuna steak into 4 equal pieces. Next, take 3 slices of Prosciutto per Ahi tuna steak, lay two pieces of prosciutto parallel to each other and spaced slightly apart with the third piece crossing perpendicular over the top. Season Ahi tuna steak with salt and pepper, place in the center of the prosciutto and wrap the prosciutto around Ahi tuna steak. Sear seam side down in a hot pan with a small amount of oil. Continue to sear on all sides. Finish in a 350-degree oven for 5 minutes (medium to medium rare) or 8-10 minutes (well done).

Cucumber Red Onion Relish
1 English cucumber
1 red onion
1 yellow pepper
2 tbs. chopped chives
2 tbs. chopped fennel top
2 tbs. rice wine vinegar
salt and pepper to taste

Using a mandoline cut cucumbers to spaghetti type consistency. Julienne the yellow pepper and red onion. Chop fennel and chives. In a medium sized bowl, mix all ingredients together and set aside.

Fennel Potato Cake
2 cups potato puree
1 bulb fennel root, sliced
2 tbs. chopped fennel top
1 each red and yellow pepper, diced
1 tbs. chopped garlic
1 tbs. chopped shallots
2 green onions cut on a bias cut
1/2 cup toasted panko bread crumbs (Japanese bread crumbs available in most grocery stores)
2 egg yolks
salt and pepper

Place fennel bulb in pan and saut? for 3 minutes over medium heat. Add garlic and shallots and cook for 2 minutes more. Remove from heat; cool. Once cool, add all remaining ingredients. Mix well and season with salt and pepper. Form into pancakes and sear in a hot pan until brown. Place on a cookie sheet and warm in the oven at 350 degrees for 3-5 minutes.

Green Onion Buerre Blanc
Yield: 6-8 oz.
1 cup white wine
1/8 cup rice wine vinegar
2 shallots chopped
1 tsp. toasted coriander seeds
2 bunches green onions or 1/2 bunch chives
2 oz. heavy cream
1# unsalted butter (room temperature)

Place wine, vinegar, shallot and coriander seeds in a pot and bring to a boil. Reduce the liquid by 2/3 and add cream. Reduce again at medium heat by 2/3. Turn the heat to low and begin whisking in the butter a small amount at a time. Whisk regularly to prevent the sauce from breaking. Once all butter has been added, season with salt and pepper to taste and strain through a fine mesh strainer. Place sauce in a blender and add chopped green onions. Pulse in blender until sauce turns green. Beware: over processing will also break the sauce. Strain again and reserve on the stove in a warm area for dinner.

Plating
Cut Ahi steaks and prosciutto on a bias cut like sushi roles. Place Ahi steak offset on Potato Fennel Cake, then add Cucumber Relish between portions of Ahi steak and on top of Potato Fennel Cakes. Finish by drizzling Green Onion Buerre Blanc sauce around Ahi steak and Potato Fennel Cakes on the plate.

Smoked Salmon with Quinoa Waffle
waffle cut into triangles
3 oz. smoked salmon fillet
2 oz. fresh horseradish cream
1 oz. lemon dill vinaigrette
3 oz. mixed greens
1/4 oz. American Caviar

Cut waffle into triangle, diamond, circle or shape of choice. Stack one ounce smoked salmon on top of waffle. Stack three layers high. Top with horseradish cream and caviar. Vinaigrette goes around the outside of the tower?greens are used as a garnish. Use your creativity!

Horseradish Cream
1 lb. cream cheese
2 lemons juice and zest
2 cups sour cream
1 bunch dill chopped
3/4 cup grated fresh horseradish root
salt and pepper

Mix all ingredients together in medium size bowl.

Lemon Dill Vinaigrette
1/2 cup walnut oil
2 cups extra virgin olive oil
3/4 cups lemon juice
1 bunch chopped dill
1/4 cup rice wine vinegar
salt and pepper

Mix all ingredients together in medium size bowl, vinaigrette will be course in texture.

Quinoa Waffles
6 cups all purpose flour
3 ? cups cooked Quinoa (available at specialty markets)
1 cup bran
1/2 cup chopped chives
1 tbs. salt
? tsp. white pepper
6 oz. sugar
1 tbs. baking soda
2 tbs. baking powder
3 pints milk
6 whole eggs
3 oz. walnut oil

Place all dry ingredients through a sifter. Mix all wet ingredients together and add the Quinoa and bran. Combine wet and dry ingredients and let the batter sit for at least 30 minutes before using. Use a waffle iron to make waffles, or substitute as pancakes.

Arame Wrapped Halibut Fillet
Yield: 4 servings

4 ? 6 oz. Halibut fillets

Arame (Asian Seaweed) Marinade
1 pack Arame reconstituted in cold water and drained (available at Asian Markets)
? cup rice wine vinegar
1/8 cup ground ginger
1 tbs. sesame oil
3 tbs. tamari soy
1 tbs. fish sauce

Once drained, season with all other ingredients.

Halibut Marinade
1 bunch chopped chives
? bunch chopped cilantro
? bunch chopped basil
salt and pepper

Pack herbs onto fish. Then take the arame and wrap around the halibut making sure to press firmly to assure sticking. Then sear in a hot pan with peanut oil until arame is light brown. Then place in a 350 degree oven, and cook for five minutes.

Halibut Vegetable
? cup fava beans
? cup julienne red and yellow peppers
? cup julienne zucchini
? cup shiitake mushrooms
2 tsp. chopped garlic
2 tsp. chopped ginger

Saut? mushrooms and peppers. Add zucchini, chopped garlic and ginger. Pour in 4 oz. of saffron lobster broth (see recipe below) and bring to a boil. Finish with fava beans and butter.

Lobster Saffron Broth
2 lbs. lobster bodies
4 oz. Pernod
? cup tomato paste
1 bunch leeks
1 bulb fennel
? bunch celery
1 cup white wine
? bunch tarragon
1 gallon water

Cook vegetables and lobster bodies in large stock pot for 5 minutes, then add tomato paste. Cook the paste for 1 minute then deglaze the pan with the Pernod. Add white wine and water. Bring to a boil. Add tarragon and simmer for 2 hours. Strain and reserve for service.

Cilantro Oil
1 bunch cilantro
boiling water
ice water
salt

Blanch cilantro leaves in boiling salted water for about 10 seconds. Remove immediately and put into ice water. Once chilled, remove cilantro leaves from water and put them into a dishtowel and squeeze as much moisture out as possible, then put the blanched, dried cilantro leaves in a blender with one cup of olive oil (Note: Do Not use Extra Virgin Olive Oil). Process on puree for two minutes, then let the oil sit for 30 minutes to an hour. Strain cilantro oil through cheese cloth, making sure not to press particles through, rather letting the oil flow through freely. Makes a vibrant neon green cilantro oil.

Plating
Serve in a bowl. Place a portion of vegetables in the center of the bowl. Be sure to have enough of the saffron lobster broth to form a sauce. Place seared halibut on top of the vegetables and drizzle a few drops of cilantro oil around plate for color. Garnish the plate with masago caviar and chopped chives.


		Back to Press Releases Signature Recipes January 02, 2003 Seared Prosciutto Wrapped Ahi Tuna with Cucumber Red Onion Relish and Fennel Potato Cakes Yield: 4 servings 2 lbs. fresh Ahi tuna (center cut only) 12 slices Prosciutto (try to get Prosciutto di Parma if available) Cut Ahi tuna steak into 4 equal pieces. Next, take 3 slices of Prosciutto per Ahi tuna steak, lay two pieces of prosciutto parallel to each other and spaced slightly apart with the third piece crossing perpendicular over the top. Season Ahi tuna steak with salt and pepper, place in the center of the prosciutto and wrap the prosciutto around Ahi tuna steak. Sear seam side down in a hot pan with a small amount of oil. Continue to sear on all sides. Finish in a 350-degree oven for 5 minutes (medium to medium rare) or 8-10 minutes (well done). Cucumber Red Onion Relish 1 English cucumber 1 red onion 1 yellow pepper 2 tbs. chopped chives 2 tbs. chopped fennel top 2 tbs. rice wine vinegar salt and pepper to taste Using a mandoline cut cucumbers to spaghetti type consistency. Julienne the yellow pepper and red onion. Chop fennel and chives. In a medium sized bowl, mix all ingredients together and set aside. Fennel Potato Cake 2 cups potato puree 1 bulb fennel root, sliced 2 tbs. chopped fennel top 1 each red and yellow pepper, diced 1 tbs. chopped garlic 1 tbs. chopped shallots 2 green onions cut on a bias cut 1/2 cup toasted panko bread crumbs (Japanese bread crumbs available in most grocery stores) 2 egg yolks salt and pepper Place fennel bulb in pan and saut? for 3 minutes over medium heat. Add garlic and shallots and cook for 2 minutes more. Remove from heat; cool. Once cool, add all remaining ingredients. Mix well and season with salt and pepper. Form into pancakes and sear in a hot pan until brown. Place on a cookie sheet and warm in the oven at 350 degrees for 3-5 minutes. Green Onion Buerre Blanc Yield: 6-8 oz. 1 cup white wine 1/8 cup rice wine vinegar 2 shallots chopped 1 tsp. toasted coriander seeds 2 bunches green onions or 1/2 bunch chives 2 oz. heavy cream 1# unsalted butter (room temperature) Place wine, vinegar, shallot and coriander seeds in a pot and bring to a boil. Reduce the liquid by 2/3 and add cream. Reduce again at medium heat by 2/3. Turn the heat to low and begin whisking in the butter a small amount at a time. Whisk regularly to prevent the sauce from breaking. Once all butter has been added, season with salt and pepper to taste and strain through a fine mesh strainer. Place sauce in a blender and add chopped green onions. Pulse in blender until sauce turns green. Beware: over processing will also break the sauce. Strain again and reserve on the stove in a warm area for dinner. Plating Cut Ahi steaks and prosciutto on a bias cut like sushi roles. Place Ahi steak offset on Potato Fennel Cake, then add Cucumber Relish between portions of Ahi steak and on top of Potato Fennel Cakes. Finish by drizzling Green Onion Buerre Blanc sauce around Ahi steak and Potato Fennel Cakes on the plate. Smoked Salmon with Quinoa Waffle waffle cut into triangles 3 oz. smoked salmon fillet 2 oz. fresh horseradish cream 1 oz. lemon dill vinaigrette 3 oz. mixed greens 1/4 oz. American Caviar Cut waffle into triangle, diamond, circle or shape of choice. Stack one ounce smoked salmon on top of waffle. Stack three layers high. Top with horseradish cream and caviar. Vinaigrette goes around the outside of the tower?greens are used as a garnish. Use your creativity! Horseradish Cream 1 lb. cream cheese 2 lemons juice and zest 2 cups sour cream 1 bunch dill chopped 3/4 cup grated fresh horseradish root salt and pepper Mix all ingredients together in medium size bowl. Lemon Dill Vinaigrette 1/2 cup walnut oil 2 cups extra virgin olive oil 3/4 cups lemon juice 1 bunch chopped dill 1/4 cup rice wine vinegar salt and pepper Mix all ingredients together in medium size bowl, vinaigrette will be course in texture. Quinoa Waffles 6 cups all purpose flour 3 ? cups cooked Quinoa (available at specialty markets) 1 cup bran 1/2 cup chopped chives 1 tbs. salt ? tsp. white pepper 6 oz. sugar 1 tbs. baking soda 2 tbs. baking powder 3 pints milk 6 whole eggs 3 oz. walnut oil Place all dry ingredients through a sifter. Mix all wet ingredients together and add the Quinoa and bran. Combine wet and dry ingredients and let the batter sit for at least 30 minutes before using. Use a waffle iron to make waffles, or substitute as pancakes. Arame Wrapped Halibut Fillet Yield: 4 servings 4 ? 6 oz. Halibut fillets Arame (Asian Seaweed) Marinade 1 pack Arame reconstituted in cold water and drained (available at Asian Markets) ? cup rice wine vinegar 1/8 cup ground ginger 1 tbs. sesame oil 3 tbs. tamari soy 1 tbs. fish sauce Once drained, season with all other ingredients. Halibut Marinade 1 bunch chopped chives ? bunch chopped cilantro ? bunch chopped basil salt and pepper Pack herbs onto fish. Then take the arame and wrap around the halibut making sure to press firmly to assure sticking. Then sear in a hot pan with peanut oil until arame is light brown. Then place in a 350 degree oven, and cook for five minutes. Halibut Vegetable ? cup fava beans ? cup julienne red and yellow peppers ? cup julienne zucchini ? cup shiitake mushrooms 2 tsp. chopped garlic 2 tsp. chopped ginger Saut? mushrooms and peppers. Add zucchini, chopped garlic and ginger. Pour in 4 oz. of saffron lobster broth (see recipe below) and bring to a boil. Finish with fava beans and butter. Lobster Saffron Broth 2 lbs. lobster bodies 4 oz. Pernod ? cup tomato paste 1 bunch leeks 1 bulb fennel ? bunch celery 1 cup white wine ? bunch tarragon 1 gallon water Cook vegetables and lobster bodies in large stock pot for 5 minutes, then add tomato paste. Cook the paste for 1 minute then deglaze the pan with the Pernod. Add white wine and water. Bring to a boil. Add tarragon and simmer for 2 hours. Strain and reserve for service. Cilantro Oil 1 bunch cilantro boiling water ice water salt Blanch cilantro leaves in boiling salted water for about 10 seconds. Remove immediately and put into ice water. Once chilled, remove cilantro leaves from water and put them into a dishtowel and squeeze as much moisture out as possible, then put the blanched, dried cilantro leaves in a blender with one cup of olive oil (Note: Do Not use Extra Virgin Olive Oil). Process on puree for two minutes, then let the oil sit for 30 minutes to an hour. Strain cilantro oil through cheese cloth, making sure not to press particles through, rather letting the oil flow through freely. Makes a vibrant neon green cilantro oil. Plating Serve in a bowl. Place a portion of vegetables in the center of the bowl. Be sure to have enough of the saffron lobster broth to form a sauce. Place seared halibut on top of the vegetables and drizzle a few drops of cilantro oil around plate for color. Garnish the plate with masago caviar and chopped chives. Back to Press Releases