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Kahuku Corn Salad Braised Opakapaka with Serrano Ham and Rosemary Salt Encrusted Moi

BROADCAST DATE: 03/02/03

Kahuku Corn Salad
From the Kitchen of: Chef Alan Takasaki of Le Bistro

    1 Kahuku corn
    1 potato
    2 tsp. extra virgin olive oil
    2 Tbs. vinaigrette
    handful of Nalo greens

    Shave kernels off cob, slice potato. Briefly sauté kernels in olive oil. Sauté potato slices in olive oil until crispy. Toss ingredients with Nalo greens. Add vinaigrette.

Braised Opakapaka with Serrano Ham and Rosemary
From the Kitchen of: Chef Alan Takasaki of Le Bistro

    1 filet Opakapaka
    2 tsp. fresh rosemary
    2 tsp. Serrano ham
    juice of 1/2 lemon
    1 Tbs. butter
    3 Tbs. fish stock
    1 tsp. chives
    1 tsp. chervil

    Start by seasoning opakapaka with salt & pepper. Lightly brown filet in pan. Toss in rosemary, lemon juice and serrano ham. Add fish stock and butter. Place in 350 degree oven for 8 minutes. Remove and stir in chives and chervil. Spoon sauce over fish.

Salt Encrusted Moi
From the Kitchen of: Chef Alan Takasaki of Le Bistro

    2 c. Hawaiian salt
    1 moi
    1 c. amaranth
    1/2 c. fresh sage
    3 zested lemons
    2 Tbs. extra virgin olive oil

    Sauce
    2 tomatoes, diced
    1 tsp. chives
    1 tsp. tarragon
    1 tsp. chervil
    1 tsp. capers
    1/4 c. extra virgin olive oil

    Cut three diagonal slices into moi. Season with salt & pepper, lemon zest and olive oil. Encase moi in sage and amaranth. Place moi in 1/2 of salt in pan. Cover with remaining salt. Place in 425 degree oven for 45 minutes.

    Prepare sauce. Mix together olive oil with chives, tarragon, chervil, capers and diced tomatoes.

    When moi is don, remove fish and carefully brush off salt. Peel off amaranth and sage. Drizzle sauce over moi.