Kona Kampachi in your kitchen

...with caviar and fine herbs

Kona Kampachi fillets
Dill pluche
Chervile pluche
Micro chives
Micro parsley

For the oil:
2 qts olive oil
66 grams garlic split
60 grams shallots, peeled and sliced 1/2" thick
10 grams rosemary, broken
1 gram lime leaves, crushed
15 grams thyme, broken
10 grams mint, broken

To make the oil, combine all and bring to 130 degrees. Let steep 30 minutes. Maintain oil at 130 degrees.

For the fish, cut Kampachi into 2.5-3 oz filets. Season with salt and white pepper and let stand at room temp three minutes, then poach in oil until medium rare (about 10 minutes). Remove from oil and blot well all over.

Put on a very hot plate and top with a 1/2 oz caviar.

To garnish, arrange one of each on top of caviar and season with two grains sea salt.

NEXT: Olive oil poached Kona Kampachi