The
recipe was a cinch to prepare. Wonder of
wonders, the first bite of the sautéed opakapaka in the browned butter sauce
was a food flash back. I was back in
Paris, at that famous brasserie, La Capoule. Was this really possible? The aroma
of the sauce, the way the fish looked once cooked was exactly as I remember. Each
and every bite was sheer heaven. I never
dreamed that opakapaka, prepared this way was “Le match” to French Dover sole
in texture and taste.
Inspired
by my recent trip to Paris, I have designed a contemporary island-style spring menu
with a French twist.
Think
of these as master recipes, made with local tropical ingredients such as sugar-sweet
mangoes, macadamia nuts, rich Kona
coffee, fragrant lilikoi and bundles of herbs that grow wild in our gardens.
The
main event is Opakapaka Meuniere tricked out with a Passion Fruit Salsa. Crunchy Potato Wedges get dressed up in a Parsley Pesto Sauce. I’ve concocted a Citrusy Butter Lettuce and Mushroom Salad dotted with shelled edamame and loaded with five
different herbs. The piece de resistance is the Spicy Paradise Mac Crunch Ice
Cream. From the first bite to the last lick, this is island cooking at its
best, easy, and elegant and tres chic…
Here are the recipes:
Hawaiian Opakapaka Meuniere with a Passion Fruit Salsa
Makes 4 servings.
Passion fruit or lilikoi grows wild all over the Hawaiian islands.
If you can, buy fresh passion fruit at your farmers markets, by all
means do use them for this salsa recipe. Cut the fruit in half and strain the
pulp through a small sieve. Fresh passion fruit is much sweeter than bottled passion
fruit juice so you might omit the agave or honey in this recipe.
Passion Fruit Salsa:
I medium mango, peeled and finely diced
2 tablespoons shallot, finely minced
1 tablespoon cilantro, finely minced
3 tablespoons agave or honey, as needed
¼ cup passion fruit pulp, juice or syrup, Aunty Lilikoi
Passion Fruit Juice
Combine all the ingredients together in a small bowl; gently
toss with a spoon to combine. Can be made ahead and refrigerated till needed.
4 Opakapaka filets, washed and well dried
Salt and white pepper to taste
Flour for dredging
6 tablespoons butter, divided
3 tablespoons macadamia nut oil or coconut oil
2 tablespoons fresh lemon juice
2 tablespoons white wine
2 tablespoons parsley, finely minced
Preheat the oven to 250F. Place 4 dinner plates in the oven
to warm.
Lightly season the
fish fillets on both sides with salt and pepper. When fish glistens (about 10
minutes) lightly dip in flour to coat both sides and set aside on a plate.
Heat a large 10 inch non-stick skillet over a medium high flame;
add 3 tablespoons butter and the oil. When butter sizzles, add the fillets, cook
the fish on both sides till well browned about 10 minutes total per 1 inch
thickness of fish. When fish is cooked place one fillets on each plate in the
oven.
To make the sauce, melt the remaining 3 tablespoons of
butter in the same pan, add the wine and lemon juice and whisk and simmer till
sauce is reduced, and then add the parsley. Season with salt and pepper.
Crunchy Potato Wedges in a Parsley Pesto Sauce
Makes 4 servings.
This is a modern take on home fries and potato salad. I like
to brown the potatoes on a stove top grill pan. If you don’t own a grill pan,
they can be easily grilled on a barbeque.
2 pounds Yukon Gold potatoes, cut in 6 wedges each
1 teaspoon salt
2 tablespoons olive oil
Ground black pepper, to taste
Parsley Pesto Sauce:
1 large bunch fresh parsley leaves, stemmed and coarsely
chopped
2 garlic cloves, peeled
2/3 cup olive oil
Salt & freshly cracked pepper to taste
Place potatoes in a medium pan with salted water to cover
over a medium heat. Cook potatoes until slightly tender; about 10 minutes,
depending on the thickness of the wedges. Do not over cook or potatoes will
fall apart. Drain potatoes in a
colander, place potatoes in a bowl. Season potatoes with 2 tablespoons of olive
oil, salt and pepper to taste and set aside to cool. Can be made a day ahead
and chilled in the refrigerator.
Preheat a stove top grill on medium high heat. Brush the
grill lightly with oil, so potatoes do not stick. Arrange the potatoes on the
preheated grill and sear on both sides until nicely browned. Carefully remove potatoes with tongs from the
grill pan to a bowl and set aside to cool.
Place parsley, garlic
in the bowl of a food processor with a metal blade or a blender and add the oil
slowly till emulsified. Pulse until the mixture forms a smooth sauce. Season
sauce with salt and pepper to taste.
Drizzle the potatoes with just enough of the parsley pesto
sauce so they are well coated and mix gently with a spoon, being careful not to
crush the potatoes.
Serve at room temperature or warmed.
Citrusy Butter
Lettuce and Edamame Salad
with Fresh Herb Vinaigrette
Makes
4 servings.
This simple salad is lovely, especially in the spring when
fresh herbs are at their best. Fresh tarragon has the strongest flavor and mint
adds sweetness. Any type of basil works
beautifully as well, cinnamon, lemon, and purple are just a few of them. What I
like most is how regal this salad looks, once stacked with the edamame and
sliced mushrooms.
2 heads butter lettuce, washed and well dried
2 cups button mushrooms, thinly sliced
Carefully cut out the core from each head of lettuce and separate the leaves; discard any tough outer leaves. Place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin-dry in a salad spinner. Place in a large bowl with the sliced mushrooms.
Fresh Herb Vinaigrette:
1 Large shallot,
minced
2 Tablespoons seasoned
rice vinegar
2 Tablespoons lemon
juice
Salt and pepper to taste
¼ cup olive
oil
1 Tablespoon honey
1 cup edamame,
shelled
2 cups mixed herbs, parsley, basil, mint, tarragon,
chives, stemmed and finely minced
In a large salad bowl, place the shallot, vinegar, lemon juice
and season with salt and pepper. Let stand for 10 minutes. Then whisk in the
olive oil, drop by drop and add honey. Add the edamame and all the minced
herbs.
Toss the butter lettuce leaves and the sliced mushrooms
together with some of the vinaigrette. Season with salt and freshly ground
pepper.
Divide the butter lettuce leaves equally among the plates and build each using the largest leaves of the lettuce, ending with the smallest, most tender leaves and top with marinated edamame and herbs.
Spicy Paradise Mac Crunch
Ice Cream
Makes 4 servings.
Everyone talks about making homemade ice cream, yet so few
actually take on the task. If you own an ice cream machine, pull it out and try
my recipe. Its chockful of candied macadamia nuts and spices. I keep the
insert bowl of the ice machine in the freezer all year round because I love to
make fresh ice cream. It’s the best dessert and so impressive.
6 egg yolks
1/3 cup sugar
3 cups half & half or heavy cream
1 vanilla bean, split in half
1 recipe of Macadamia Nut Candy - see recipe below
Place 6 egg yolks with sugar in a medium bowl and whisk with
an electric mixer until yolks are fluffy.
Place half and half or cream and the vanilla bean in the
bowl of a double boiler over simmering water , when cream is warm, whisk in the
egg yolk mixture and continue to whisk
until the mixture is thick enough to coat the
back of a spoon, about 15 minutes.
Remove bowl from the double boiler, set aside to cool and discard the vanilla
bean.
Place mixture in a covered container in the refrigerator to
chill overnight or 2 hours. Place mixture in the insert bowl of the ice cream machine
and follow the manufactures instructions. Before freezing, fold in as much of
the crushed macadamia nut candy you desire and freeze in an air tight container
overnight or 4 hours until ice cream is firm.
¼ cup brown sugar
¼ cup granulated
sugar
1/2 teaspoon cayenne
¾ teaspoon salt
¾ teaspoon cinnamon
1 egg white
1 teaspoon water
1 ½ cup macadamia nuts, coarsely chopped
1 tablespoon ground Kona coffee
Preheat oven to 325F.
Place all the ingredients except the macadamia nuts and
ground coffee in blender and pulse at medium speed to combine all the
ingredients, about 1 minute.
Remove the mixture to a medium bowl and fold in the chopped macadamia
nuts, and ground Kona coffee.
Spread the mixture on a baking pan lined with parchment
paper or a non stick baking sheet. Bake for 30 minutes until brittle seems dry
to the touch and browned.
When done, move candy to a cooling rack to cool. Place candy
in a zip lock bag and crush well with a mallet. Fold crushed macadamia nut
candy into the ice cream, and refreeze.
Written
by Dahlia Haas
Food Styling and Photography by Dahlia Haas