Mothers are the best, so what better way to say “I love you mom” than with a beautiful delicious homemade lunch or dinner. Homemade is always more special than eating out, especially when you can cook up a portion of Forever Oceans Kanpachi and beat all those crowded restaurants.
Pan-fried Kanpachi with Forever Oceans Spring Pea Puree and Heirloom Tomato Salad.
Serves 4
Ingredients:
4 x 4 oz to 6 oz Forever Oceans Kanpachi Filets
Salt
Freshly ground black pepper
2 tablespoons olive oil
For the pea puree:
2 cups of fresh or frozen peas
Lemon juice
Salt
Water
For the Heirloom Tomato Salad
4 large heirloom tomatoes, roughly chopped
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
How to make:
For the Kanpachi:
Take a medium size frying pan, place over a medium heat on the stove, add the oil. Season the Kanpachi filets, then carefully place them in the pan, cook for 3 minutes, then carefully turn over and cook for another 3 to 4 minutes or until cooked through.
For the pea puree:
Bring a medium size saucepan of salted water to the boil, carefully add the peas and cook for 3 minutes. Place the peas into a blender or food processor, add ¼ cup of the water, then blend until smooth, add the lemon juice, taste and season with salt if necessary.
For the Heirloom Tomato Salad
Place everything into a medium size bowl and stir to coat.
To Serve:
Divide the pea puree between four plates, add a portion of Kanpachi to each plate, and spoon on the tomato salad. Serve.
Original Recipe:
Mark Allison
Corporate Executive Chef
Forever Oceans
For some culinary inspiration and a FREE downloadable recipe book click the link below.
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