Albacore with Deep-Fried Leeks and Salsa Verde
New School of Cooking
each 5 to 6 oz. and about 1 in. thick
Salt & Pepper for seasoning
peanut or vegetable oil
for deep frying
All of the white part and 1-inch of the green, cut crosswise into 1/8" rings, separated then cleaned
fine sea salt
bunch mint leaves
bunches Italian parsley
Zest from 1 lemon
red wine vinegar
extra virgin olive oil
salt and pepper
In a medium sauce pot heat a couple of inches of oil to 350 degrees F.
Dust leeks in flour and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.
Chop all of the ingredients finely and mix together. Season to taste.
Rinse fish and pat dry. Coat both sides of steaks with oil and season with salt and pepper.
Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total.
Transfer steaks to plates, top with fried leeks and serve with salsa verde.