Kampachi with Ruby Red Grapefruit and Fennel, you’re quite the seasonal dish!
Ahoy, matey! It’s only natural to serve me with grapefruit and fennel, which are both in season. Plus, you could use the vitamin C in grapefruit to ward off scurvy.
I see. So, what kind of fish is kampachi?
I’m a fatty, melt-in-your-mouth Hawaiian yellowtail full of good-for-you oils.
How does Chef Chadd Jenkins prepare a fatty like you?
Watch it, scallywag, or I’ll give you the ol’ keelhaul. I’m prepared tartare style: I’m cubed, drizzled with olive oil, grapefruit juice and seasoned with salt, pepper and fennel pollen.
Does fennel pollen have the same anise-like flavor fennel root does?
Good question. Fennel pollen, taken from the dried flower of the fennel stalk, is a fragrant, flowery herb.
How is your vinaigrette made?
With freshly squeezed grapefruit juice and mirin, a sweet japanese rice wine that adds body and sweetness to balance out the tartness of the grapefruit.
Tell me about the finishing touches.
I’m topped with grapefruit pieces and fennel and my vinaigrette is drizzled on the side.
What does Chef Jenkins sip while enjoying a bite of you?
Saki or champagne.
How would you describe yourself and the rest of the dishes on the menu?
We’re light and clean-tasting. Chef Jenkins wants his fish to taste like fish.
Lunch at Rybrew is quick and cool