Served with tamarind bbq sauce and an ocean salad pesto, topped with a sunny side up egg
by: John D’Elia, Executive Chef – Marx Brothers
Cake Ocean pesto
red bell pepper 1ea ocean salad 1 cup
yellow bell pepper 1ea Basle 1.5 cups
red onion 1/2 pine nuts 2 tbsp
celery 1 stalk garlic 4 cloves
lime 1/2 olive oil to desired thickness
mayo 2tbsp parmesan 1/4 cup
mint 2 sprigs salt TT
cilantro 1/4 bunch Procedure
s/p TT chop Basle, ocean salad, garlic and pine nuts then combine in
panko 1/4 cup food processor and slowly add olive oil till pesto is a little thin.
cod(cooked) 1 cup remove from processor and mix in the cheese, add salt TT
Procedure
Small dice all herbs and vegetables, combine with mayo ,panko and lime juice. pan sear cod with s/p and drain off liquid and let cool. combine all ingredients in medium sized bowl and let rest for thirty minutes. Then form the cakes and let rest an hour before cooking.
Tamarind BBQ sauce
mirin 4 cups cilantro 1/2 bunch
hoisin 1/4 cup green onion 4 sprigs
oyster sauce 1/4 cup toasted sesame seed 2tbsp
toasted coriander 1 tbsp garlic and shallots equal parts 1/4 cup
paprika 2 tsp Procedure
honey 2 tbsp Sweat garlic and shallot mixture. Deglaze with mirin and
sugar 2 tsp add rest ingredients and simmer on low till
sweet chile 2 tbsp desired thickness.
sesame oil 2 tsp
tamarind paste 1/4 cup