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Plantation House Restaurant Recipes
Ahi Carpaccio A couple years ago I decided to create a light, healthy carpaccio appetizer. I didn't want to use beef, so ahi was the natural choice, both for its flavor and because it's plentiful here on Maui. I love how all the flavors mesh - the fresh ahi, the crunchy flavor of the arugula and the saltiness of the feta. Carpaccio Ingredients 1 lb sashimi-grade ahi, cut into 6 blocks 3" x 3/4" x 3/4" 2 to 3 oz feta cheese, crumbled small 2 oz arugula - 1 oz diced, 1 oz whole for garnish Vinaigrette Ingredients 3 oz canola oil 1 oz truffle-flavored oil 2 oz balsamic vinegar 1 oz chives, chopped fine Mix oils and vinegar and whisk to combine. Add half the chives; garnish plate with rest. 
Preparation Cut each ahi block into slices 1/4" wide, cutting lengthwise. Place the ahi slice between sheets of wax paper and lightly pound the ahi to a thickness of 1/8". Lay crumbled feta and sliced arugula on the ahi slices and roll into a cigar shaped tube, seam side down, and cut into three equal pieces. Stand the pieces in the center of the plate, drizzle with vinaigrette. Garnish with sprigs of arugula and chopped chives. The Plantation House is often asked for Chef Alex's Pot de Crème au Chocolat recipe, so we have provided that for chocolate lovers. For more recipes of dishes enjoyed at The Plantation House, write to Chef Alex at alex@theplantationhouse.com |
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