with Kale-Marrow Emulsion

opakapaka fish recipeRecipe from: Chris Kulis

Prep Time: 30 minutes

Number of Servings: Serves 4


  • 4, 3-ounce fish fillets, skin on and lightly scored (Scoring the skin allows the oil to penetrate as it cooks.)
  • 4 ounces beef-bone marrow, sliced 1/2-inch thick
  • 1 teaspoon Meyer lemon oil, store bought or homemade
  • salt & pepper to taste

Kale-Bone-Marrow Emulsion

  • 2 cups sorrel
  • 2 cups Tuscan kale, blanched, drained
  • 1/2 to 1 cup preserved Meyer lemon oil
  • 2 ounces reserved, seared beef-bone marrow
  • salt & pepper to taste

Direction for the ‘Opakapaka: Sear the slices of bone marrow on medium-high heat, about 30 seconds on each side, then saute the fish in the oil released by the marrow. Saute skin-side down first, 4 to 7 minutes, depending on thickness, turning once. Salt lightly. Drizzle the Meyer lemon oil over the fillets. Fish will continue to cook after removing from heat; do not overcook. Reserve 2 ounces of the seared marrow.

Directions for the Kale-Bone-Marrow Emulsion: Puree seared bone marrow, sorrel and kale on high for 1 minute, slowly adding preserved Meyer lemon oil, stopping periodically to taste and check consistency. (You should be able to spoon it onto a plate without the emulsion running or the oil separating.) Add salt and pepper to taste. Press through a fine sieve into a bowl.


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