November 17, 2008

Take Home Chef

Market Restaurant Opens (and Gives Us a Recipe)

Don’t even get us started on the market. Unless it’s dishing about Market, opening tonight at the W Atlanta-Buckhead. This recipe has us ready to buy, buy, buy.

Tuna Spring Roll with Soybean Coulis
Makes four

Ingredients

Coulis:
1 lb. edamame (fresh or frozen and thawed)
1 big bunch cilantro, stemmed, washed, and left wet
1 tbsp. Thai fish sauce
1 clove garlic, peeled
2 Thai chiles, stemmed and seeded
1 tbsp. lime juice

Spring Roll:
12 oz. tuna, cut into four equal rectangles
4 large leaves of Savoy cabbage
2 tbsp. pickled ginger
4 spring roll wrappers, each 8 inches square
2 egg yolks, beaten in a bowl
Cracked black pepper
Salt
Soy sauce
Oil for deep frying

1. Shell edamame. Cover and boil until tender, about two minutes. Drain.

2. Reserve about ¼ c. for garnish and use the rest for the coulis. Puree in a blender with the cilantro, fish sauce, garlic, chiles, and lime juice. Add water as needed, about ¼ c. Season to taste and set aside.

3. Cover and blanch the cabbage leaves in boiling, salted water until tender but slightly crunchy, about three minutes. Drain and dry on towels. Cut out tough center vein.

4. Lay a rectangle of tuna and pickled ginger on each leaf, sprinkle with pepper, roll up leaf, and dry again.

5. Arrange one of the spring roll wrappers with a point facing you. Put the cabbage-wrapped tuna in the center of the wrapper and fold over the left and right corners so that they meet and overlap.

6. Brush egg yolk on top half of wrapper. Fold bottom half up and roll tightly. The yolk will seal the roll.

7. Heat oil to 375º. Deep-fry rolls until they are pale gold, about one or two minutes.

8. Cut each roll into three pieces and sprinkle the open ends with sea salt and soy sauce. (Drizzle a little soy sauce on the plate for added effect.)

9. Serve with soy coulis and garnish with a few edamame.

Cue the opening dinner bell.

Market, W Atlanta-Buckhead, 3377 Peachtree Road, Buckhead (404-523-3600).