Sure Save

Print

Fresh Herb & Egg Battered Moi with Lilikoi Citrus Beurre Blanc Sauce Eggs Benedict Kaimana

BROADCAST DATE: 10/19/03

Fresh Herb & Egg Battered Moi with Lilikoi Citrus Beurre Blanc Sauce
From the Kitchen of: Chef Ken Furuta and Rene Caba of
The New Otani Kaimana Beach Hotel, Hau Tree Lanai

1 pc. Moi, filleted
1 tsp. garlic, minced
1 tsp. fresh thyme, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh American or Italian parsley, chopped
2 large Ka Lei eggs
salt & pepper, to taste
flour (to dredge moi fillets)
olive oil or butter
Crack eggs into a bowl and lightly scramble them, add all the herbs mixing well. Salt & pepper the moi fillets and lightly dust them with flour. While doing this, in a sauté pan, put oil and heat to medium, add moi to egg mixture coating well the place in sauté pan. Cook for at least 3 minutes on each side till golden brown and fillets are cooked.

Lilikoi -Citrus Beurre Blanc Sauce
1 tsp. shallots, minced
1/2 c. white wine
1/4 c. heavy whipping cream
1/2 pc. bay leaf
3-4 pcs. whole white peppercorn
1 tsp. juice of lemon, lime and orange
1 Tbs. lilikoi juice
salt & ground white pepper, to taste
4-5 Tbs. butter, cut into small pcs.
In a sauce pan, put shallot, wine, bay leaf, peppercorn and all the juice and cook over medium heat. Let it reduce by half, when it is reduced, add cream and reduce by half again till it coats the back of a spoon, strain. To the strained mixture whisk in the butter pieces one at a time till all is incorporated, season with salt and pepper.

Eggs Benedict Kaimana
From the Kitchen of: Chef Ken Furuta and Rene Caba of
The New Otani Kaimana Beach Hotel, Hau Tree Lanai

1 English muffin, cut in half
2 slices Canadian bacon, (1 oz. each)
2 slices turkey breast (1 oz. each)
2 poached eggs
hollandaise sauce (recipe follows)
Butter one side of muffins and toast. Lightly sear the Canadian bacon and turkey breast and put on top of the muffins. Topped with the poached eggs and hollandaise sauce. Serve with sautéed breakfast potatoes and garnish with a slice of tomato and lettuce or fresh fruits.

Basic Hollandaise Sauce
2 egg yolks
1 c. clarified butter
1/4 - 1/2 juice of a fresh lemon
tobasco sauce, to taste
salt, to taste
ground white pepper, to taste
In a stainless steel mixing bowl, combine the egg yolks and whip over double boiler until pale and it starts to thicken. Remove from the double boiler and add the warm clarified butter slowly into a stream. Season with the lemon juice, tobasco sauce and salt and ground pepper.
Breakfast Potatoes
1 pc. bacon, diced
2 Tbs. onion, diced
1 c. potatoes, diced and half cooked in the steamer
1 oz. red bell pepper, julienne
1 Tbs. green onion, sliced
Render the bacon until lightly browned. Add the potatoes and cook until lightly browned. Add the onion and cook for another 2 minutes. Add the bell peppers, green onions and season with salt and fresh ground pepper.