Seafood stars in Halekulani
chefs’ dishes

Here are the recipes for dishes prepared by
Halekulani chefs Jean-Pierre Maharibatcha of Orchids restaurant
and Yves Garnier of La Mer restaurant on "Hawaii's Kitchen"
this week. The program airs at 5:30 p.m. on Sunday and is
rebroadcast at the same time the following
Saturday on KHON/ FOX2.

Jumbo shrimp broiled
on sweet potato puree

Orchids

Shrimp

6 jumbo shrimp, peeled and de-veined
1/4 teaspoon ground star anise
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon white pepper
1/4 teaspoon powdered ginger
1 teaspoon salad oil

Combine all ingredients and marinate, chilled, 30 minutes.

Broil shrimps 3 minutes on each side and keep warm.

Sweet potato puree

1/2 pound sweet potatoes, peeled, diced small
2 cups chicken stock
1 tablespoon butter
Salt and pepper to taste

Boil the sweet potatoes in chicken stock until soft (10-15 minutes), remove from stock.

Mash with a potato masher or fork, stir in butter and season to taste. Keep warm.

Sauce

1 tablespoon shallots, chopped
1 teaspoon ginger, chopped
3 tablespoons butter
1/4 cup white wine
1/4 cup chicken stock
Salt and pepper to taste
1 tablespoon cilantro, chopped

Saute the shallots and ginger in 1/2 tablespoon butter. When transparent, add the wine and reduce by 3/4. Add chicken stock and reduce by half.

Whip in remaining butter. Season to taste. Finish with cilantro.

Presentation

Divide sweet potatoes between two plates. Arrange 3 cooked shrimp on top of each mound of potatoes and drizzle 2 tablespoons of sauce around potatoes on each plate. Serve immediately. Makes 2 appetizer servings

Broadbill swordfish with
tomatoes and basil oil

Orchids

4 broadbill swordfish or mahimahi filets, 6 ounces each
Olive oil
1 tablespoon garlic, chopped
3/4 cup shiitake mushrooms, sliced
3/4 cup whole yellow pear tomatoes
1 cup whole red pear tomatoes
1/2 cup kalamata olives
3/4 cup balsamic vinegar
2 tablespoons basil oil (recipe follows)
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
Salt and freshly ground white pepper to taste

Saute the swordfish filets in a small amount of olive oil until medium rare and light brown. Remove from pan and keep warm.

In the same pan, lightly saute the garlic and add (in this order) the mushrooms, tomatoes, olives, vinegar, basil oil, fresh rosemary and thyme. Saute lightly for two minutes (this will be the sauce and garnish for the dish). Season with salt and pepper.

Place each fish filet atop a portion of the garnish and serve.

Serves 4.

Basil oil

1 cup virgin olive oil
12 leaves fresh basil

Blend together the fresh basil and olive oil. Store in refrigerator.

Mousse of smoked
eel in aspic

La Mer

Aspic or one-minute aspic (recipes follow)
Aspic garnishes such as sliced olives and strips of bell pepper cut into decorative shapes
8 ounces smoked eel, weighed after being passed through a fine sieve
2/3 cup fish stock, thickened to a light gravy consistency with cornstarch or arrowroot starch
7 gelatin sheets (1/2 ounce total), see note
6 tablespoons chicken stock, warmed
2/3 cup heavy cream, whipped
Ground white pepper and salt to taste

Coat molds with several layers of aspic. Add decorations and coat with additional aspic to a total thickness of 1/8-to-1/4-inch. Prepare molds before you prepare the mousse.

Skin and bone the eel and place the meat in a food processor. Run for 3 minutes until a puree is formed, and pass through a fine sieve. Mix with the fish stock.

Cover the gelatin in cold water and soak until soft. Drain well, discarding water, then place gelatin in the warm stock. Mix into first preparation.

Before the mass becomes hard, whisk in half of the whipped cream. Fold in the remaining whipped cream with a spatula. Quickly place into prepared molds and refrigerate.

Makes enough for 16 to 18 2-ounce molds.

Note: Gelatin sheets are available at Strawberry Connection, 842-0278, at 15 cents each. Regular unflavored gelatin may be substituted, but you will need half again as much by weight, or about 3/4 ounce for the mousse and 1-7/8 ounces for the aspic.

Aspic

1 quart consomme
12 gelatin sheets (1-1/4 ounce total), see note above
Cold water

Heat the consomme until hot.

Cover gelatin sheets in cold water until they are soft. Discard water. Dissolve gelatin in the consomme.

Note: Jelly may be perfumed with herbs, port wine, white wine, etc.

One-minute aspic

1 quart water
3 ounces powdered savory jelly
1/3 cup dry white wine

Bring water to a boil. Add the savory jelly, mix for 10 seconds and let cool to room temperature. Add the white wine.

Note: Savory jelly is available at Hans Weiler Foods, 847-2210, 2 pounds for about $20.