Fennel-Crusted Albacore

Puttanesca, Onion, Parsley, Orange Zest

Chef Koji Yokoyama of The Anchovy Bar | San Francisco

---

Adapted by StarChefs | november 2022

INGREDIENTS:

Fennel Seed Crust:
100 grams fennel seeds
5 grams black peppercorns

 Fennel-crusted Albacore:
1 albacore loin
Kosher salt
Grapeseed oil

 Puttanesca:
Yield: 1 ½ quarts
1 kilogram canned tomatoes
150 grams olive oil 
2 cloves garlic, minced
300 grams diced shallot
300 grams Calabrian chile paste
50 grams drained, chopped, salt-cured anchovies in oil
200 grams Lilliput capers
300 grams chopped Kalamata olives

 To Assemble and Serve:
Coarse sea salt
Extra virgin olive oil
Thinly sliced onion
Parsley leaves
Orange zest

METHOD:

For the Fennel Seed Crust:
In a Vitamix blender, combine fennel seeds and black pepper. Blend until powderized and uniform. Transfer to a shallow nonreactive container. Set aside.

 For the Fennel-crusted Albacore:
Season albacore with salt. Roll the albacore in Fennel Seed Crust. In a large pan, heat a thin layer of oil. Add albacore and sear on all sides. Transfer the fish to a wire rack to cool. 

 For the Puttanesca:
In a Vitamix blender, purée tomatoes until smooth. Set aside. In a saucepot over medium flame, heat oil. Add garlic and shallots and fry until golden. Add chile paste. Continue to cook 5 minutes. Add anchovies, capers, and olives. Cook an additional 5 minutes. Add the blended tomatoes. Bring to a boil. Continue boiling for 5 minutes. Remove from heat and let cool. 

 To Assemble and Serve:
Add 1.5 ounces Puttanesca to the base of a serving plate. Slice Fennel-crusted Albacore and place over the Puttanesca. Season with salt and olive oil. Garnish with onion, parsley, and orange zest. 

---