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Fillet of Moi, Thread Fish, Crispy on the Scales, Celery Root Puree & Fricassee of Fennel, Parsley Essence Steamed Moi, Local Style, Toasted Nori Vinaigrette

BROADCAST DATE:   February 11, 2001

Fillet of Moi, Thread Fish, Crispy on the Scales, Celery Root Puree & Fricassee of Fennel, Parsley Essence
From the Kitchen of: Chef Mavro of Chef Mavro Restaurant

Ingredients:
2 pcs. moi, thread fish, fillet, scales on
1 pc. celery root, peeled, cleaned, diced
1 c. milk
1 c. extra virgin olive oil
1/2 pc. Maui onion, finely sliced
1/2 c. slab bacon, cut into fine julienne
1/2 c. white wine
1 tsp. fennel seeds
1 bulb fennel, finely sliced
1/2 c. parsley, curly, leaves only
sea salt & pepper, to taste

Method:
On low heat, sauté the moi in olive oil on the skin side for 5 minutes.  Then turn the heat up until the scales become crispy.  Sauté the moi on the other side for 30 seconds.  Do not overcook the fish.  Season to taste.

Cover the celery root with milk and simmer for 15 minutes, season the process in a blender until smoother consistency.  Add 2 Tbs. of olive oil and season.

Sauté the julienne of bacon until crispy, add the onion, the fennel and fennel seeds, sauté until translucent, add the white wine and simmer for 8 minutes.  Season and reserve.

In the food processor or a blender, blend the parsley to a smooth paste, add the olive oil, salt and pepper and process together for 2 minutes.

On the center of the plate arrange 1/2 c. of celery root then the sautéed fennel, put 2 fillets of moi per serving on the top.  Surround with the essence of parsley.

Steamed Moi, Local Style, Toasted nori Vinaigrette
From the Kitchen of:  Chef Jean-Marie Josselin of A Pacific Cafe
Preparation of the ingredient for the recipe:
4 moi filet, scaled, inside bones removed
salt & pepper, to taste
4 c. soba noodles (Japanese buckwheat noodles)
1 1/2 c. green fresh seaweed
1 c. fern shoot
2 medium size tomatoes
1 c. golden pea shoot
1 c. Maui onion, sliced thin
8 stem cilantro
1/2 c. peanut oil

Preparation of the ingredients for the vinaigrette:
1/2 c. soy sauce
2 tsp. granulated sugar
1/2 c. shredded toasted nori sheets
2 red Hawaiian chili peppers
1/4 c. sesame oil
1/2 c. rice vinegar
1 c. white sesame seeds
2 Tbs. minced garlic
3 Tbs. minced fresh ginger

Preparation of the vinaigrette:
Combine all the above ingredients, keep on the side at room temperature until ready to be used.

Preparation of the fish:
Place the fish in the steamer and cook until medium.  Add the tomato cut in half, about 4 minutes.  Cook soba noodles in boiling water.  Season with salt for 2 minutes and cool under cold water.  Remove the fish from the steamer.  Place the noodles in the center of the plate and the fish around it.  Place the tomato on the top of the soba noodles.  Add the fern shoot, golden pea shoot, cilantro, Maui onion, add the toasted nori vinaigrette and finish with the sizzling peanut oil on the top of the dish.