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Onaga with Truffle Juice.
Halekulani Photo

Onaga with Truffle Juice

(From Chef de Cuisine Yves Garnier, La Mer, Halekulani)

6 6-ounce fresh onaga boneless fillets, skin on

2-1/2 ounces clarified butter

1/2 cup plus 1 teaspoon extra virgin olive oil

1/2 ounce black truffle, chopped (or substitute shiitake)

1 cup truffle juice (available at Strawberry Connection; at $56 for 14 ounces)

2 cups chicken stock

For Truffle Juice: In a small pot combine chicken stock, truffles or mushrooms and truffle juice. Cook until reduced by 1/3. Remove from heat. Whip in 1/2 of the butter and add 1 teaspoon extra virgin olive oil. Reserve.

Slice skin side of each onaga fillet with a knife, just deep enough to score the skin.

In a very hot pan, place 1/2 cup olive oil. When the oil is hot, add the onaga fillets, skin side down, and half the butter.

Cook the fillets to 80 percent doneness on the skin side, basting exposed side often. The skin side should appear caramelized, while the other, still pink and moist. Turn fish over and continue to baste skin side with oil and butter mixture. Do not overcook. Remove and set aside on a rack, skin side up. Keep warm. Serves 6.

Arrange onaga on center of platter with truffle juice all around. Garnish with Gnocchi Gratinee (recipe follows), Parmesan Wafer (recipe follows), basil that has been pan fried until crisp and Confit Tomato (quartered, seeded, sprinkled with olive oil and a pinch of salt and baked two hours at 180 degrees).

Approximate nutritional analysis per serving (onaga with sauce only): 440 calories, 32 grams fat, 9 grams saturated fat, 90 milligrams cholesterol, 540 milligrams sodium.

Parmesan Wafer

(From Yves Garnier)

1 ounce Parmesan cheese

Olive oil

Brush a drop of olive oil in a Teflon pan to lightly coat. Warm pan over low heat, then sprinkle grated Parmesan over the oil in a fine layer. Cook until bubbly and golden, about 30 seconds.

Turn wafer and cook a few seconds longer. Do not let it get dark or it will become bitter. Remove and break into six pieces. While the pieces are still warm, you may shape them as desired. The wafer will retain the shape as it cools.

Approximate nutrition analysis per serving: 19 calories, 12.6 grams fat, 0.9 grams saturated fat, 3 milligrams cholesterol

Gnocchi Gratinee

(From Yves Garnier)

1 pint milk

2-1/2 ounces butter (1/3 cup less 1 teaspoon)

1/2 teaspoon nutmeg

Salt and pepper

3-1/2 ounces semolina flour (1/2 cup plus 1-1/2 tablespoons)

1 cup Parmesan, grated

1 whole egg, whisked

Put milk, butter, nutmeg, a pinch of salt and pepper in a pot; bring to a boil.

While boiling, sprinkle in the semolina while whipping with a whisk, and cook 3 to 4 minutes. Remove the pot from the fire and whisk in egg and Parmesan vigorously, reserving 2 tablespoons of the cheese.

Spray pizza pan or cookie sheet with oil and spread semolina mixture evenly, about 3/4-inch deep. Cool in refrigerator.

When cold, cut slices into desired shapes, or use a 2-inch cookie mold. Sprinkle pieces with remaining Parmesan, place under a broiler and toast until heated and golden. Makes 24 pieces.

Approximate nutritional analysis per 2-piece serving (based on 1/8 teaspoon EACH salt and pepper): 150 calories, 10 grams fat, 6 grams saturated fat, 45 milligrams cholesterol, 250 milligrams sodium.

Crepes Suzette with Orange Sauce

(From Mireille Leitich)

1 cup sifted flour

Pinch of salt

1 tablespoon sugar

3 large eggs

2 cups milk

2 tablespoons melted butter

1 tablespoon rum, brandy or cognac

Mix flour, salt and sugar. In separate bowl, beat together eggs, milk, and rum or liqueur. Gradually whisk flour mixture into the wet mixture. Whisk in 2 tablespoons melted butter. Let batter stand 2 hours.

Grease hot 6-inch skillet with 1/2 teaspoon melted butter and spoon in enough batter to form a thin coating. Tilt the skillet to even the batter.

Cook 1 to 2 minutes each side. Set aside and repeat process. Should make about 10 crepes. Serve with Orange Sauce (recipe follows).

Orange Sauce

1 orange
4 sugar cubes
4 tablespoons unsalted butter
1 teaspoon lemon juice

1/2 cup your choice of liqueur

Rub sugar cubes over the orange skin, then crush the cubes in a bowl. Pour sugar into a nonreactive pan with juice of the orange. Add butter and lemon juice and mix well. Cook until all melted. Add liqueur and heat to boiling point.

Fold the crepes over, place on a chafing dish and pour sauce over all. Serve immediately.

Approximate nutritional analysis per crepe (based on 1/8 teaspoon salt): 120 calories, 6 grams fat, 3.5 grams saturated fat, 20 milligrams cholesterol, 95 milligrams sodium. Per crepe with 2 tablespoons sauce: 210 calories, 11 grams fat, 7 grams saturated fat, 30 milligrams cholesterol, 95 milligrams sodium.

Brie en Croute

(From Mireille Leitich)

1 pound brie

6 tablespoons crumbled, roasted nuts of your choice

1 17-1/4-ounce package Pepperidge Farm puff pastry sheets (from grocery frozen foods section)

1 egg, beaten with 1 tablespoon water for egg wash

Preheat oven to 400 degrees. Roll out one sheet of puff pastry. Place brie on top of the dough and cut a circle, 2 inches larger than the brie, around it. Brush the 2 inches of uncovered pastry with egg wash and fold over the brie, pressing close to cheese and making sure there is no hole. Push the nuts lightly into top of brie.

Repeat process with second sheet of puff pastry, laying cheese side down, pulling pastry up and sealing to prevent cheese from oozing.

Brush egg wash on top and cut some of the remaining dough into leaf or flower patterns to decorate. Press into top of pastry and apply a layer of egg wash. Remaining dough can be resealed for later use.

Bake for 35 to 40 minutes, checking at 35 minutes. Finished pastry should be golden brown. Do not eat right away or cheese will ooze out. Set aside for 2 hours, then cut into 8 pieces and eat as pupu at room temperature.

Approximate nutritional analysis per piece: 490 calories, 37 grams fat, 11 grams saturated fat, 85 milligrams cholesterol, 660 milligrams sodium.

FRENCH: The recipes