Emulsions and Gastriques

The latest special took my ideas into its own direction.  I started with a quick concept of throwing together the ever so fresh and delicious Ahi over some slow roasted veggies.  Not a great start because that's as far as I'd gotten.  But then when I pulled the veggies from the 300' oven (consisting of leek, fennel bulb, carrots, green beans, and tomatoes) the juices sitting in the bottom of my tray were ready for use.  It's now emulsion time!  With a blend of soy bean oil and sesame oil as not to over power the sauce with just sesame. It became incredibly buttery and rich without any dairy products! The gastrique was made from pickled ginger to contrast the buttery with sweet vinegary flavor. I then crusted the Ahi with some panko and sesame seeds, pan sear it. Needless to say ready to EAT!