Saucy specialities
from Indigo,
Hawaii Prince

Here are the recipes prepared by Glenn Chu, owner and chef of Indigo; and Göran Streng, executive chef at the Hawaii Prince Hotel Waikiki on "Hawaii's Kitchen." These dishes will be featured at the Taste of Honolulu this weekend. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

Ginger Mint Miso Salmon
with Four Fruit Sassy Slaw

Glenn Chu, Indigo

4 salmon filets (6 ounces each)
2 teaspoons vegetable oil
(PI) Marinade
2 tablespoons Heaven and Earth Ginger Mint Sauce (see note)
7 tablespoons sake
7 tablespoons red miso
2 tablespoons honey
1 teaspoon garlic, minced
1 tablespoon lime juice
(PI) Ginger Mint Soy Sauce
1/2 cup low-salt soy sauce
3 tablespoons Heaven and Earth Ginger Mint Sauce
1 tablespoon red miso
2 tablespoons lime juice
(PI) Garnish
Pickled ginger
Radish sprouts
Black sesame seed
1 stalk green onion, green part only, cut on bias
(PI) Four Fruit Sassy Slaw
1/2 won bok, shredded
1/2 red cabbage, shredded
1/2 sweet onion, julienned
2 stalks green onions, chopped
1/2 teaspoon garlic, minced
1/2 cup Four Fruit Sauce (see note)
3/4 cup mayonnaise
1/8 cup coarse grain mustard
1 tablespoon salt, or to taste
1 teaspoon black pepper, or to taste
1/8 teaspoon ground chipotle pepper, or to taste
1 teaspoon honey

Combine marinade ingredients . Add the salmon filets and refrigerate overnight or up to 3 days.

Mix together the ingredients for the Ginger Mint Soy Sauce and set aside. (Sauce can be kept, refrigerated, up to 1 month.

Prepare the slaw. Toss won bok and red cabbage and sweet and green onions. Stir in the Four Fruit Sauce, mayonnaise and mustard. Season with salt, pepper, chipotle and honey. Cover and refrigerate for 1 hour before serving.

Heat a nonstick frying pan with the 2 teaspoons oil. Rinse marinade off the salmon and pat fish dry. Brown salmon pieces on one side, about 3 minutes, turn and brown the other side, 3 more minutes. Serve immediately with Ginger Mint Soy Sauce and Four Fruit Sassy Slaw; garnish with pickled ginger, sprouts, sesame and green onions. Serves 4.

Note: Heaven and Earth Ginger Mint Sauce and Four Fruit Sauce are bottled sauces made by Indigo. They are sold at Neiman Marcus.

Keahole Lobster Ravioli
with Puna Goat Cheese

Hawaii Prince Hotel Waikiki Executive Chef Göran Streng

Meat from 2 whole cooked Keahole lobsters, finely diced (reserve shells for Lobster Oil)
2 tablespoons EACH finely diced red and green bell pepper
1 tablespoon finely diced Maui onion
1 teaspoon ground garlic
1 tablespoon finely cut chives
1/4 pound Puna goat cheese
Salt to taste
Pepper to taste
1 egg
16 won ton wrappers
(PI) Roast Garlic Cream
1 cup white wine
1 tablespoon shallots, finely chopped
1/2 cup chicken stock
1/2 cup heavy cream
1 bay leaf
1 teaspoon roasted garlic paste (see note)
Salt to taste
Pepper to taste
(PI) Pesto
1 cup fresh basil leaves
6 whole cloves garlic
4 tablespoons pine nuts
1 cup olive oil
2 tablespoons Parmesan cheese, grated
Salt to taste
Pepper to taste
(PI) Lobster Oil
Shells from the 2 lobsters
Olive oil

To prepare ravioli, in a hot saute pan saute both kinds of bell peppers, onion and garlic a few minutes. Remove and let cool.

Mix in goat cheese, chives and salt and pepper. Add lobster meat and adjust seasoning. Fold in the egg; the mixture should be moist. Place filling in won ton wrappers to make raviolis.

To prepare Roast Garlic Cream, Combine wine, shallots and bay leaf in a saucepan. Bring to a boil and reduce until the mixtures is almost dry. Add the stock, bring back to a boil and reduce mixture by about half. Fold in the garlic paste. Add the cream and simmer until the desired consistency is reached. Season to taste with salt and pepper.

To prepare Pesto, combine all ingredients in a food processor and process to a paste.

To prepare Lobster Oil, grind the lobster shells in a food processor. Soak in olive oil while you prepare the ravioli, Roast Garlic Cream and Pesto. Strain just before using.

To assemble dish, cook ravioli in boiling water until just done, about a minute. Toss with hot Roast Garlic Cream to coat and simmer about another minute. Divide among 4 plates. Drizzle each serving with Pesto and Lobster Oil. Serves 4.

Note: For Roasted Garlic Paste, drizzle whole garlic cloves lightly with olive oil and bake at 350 degrees until cloves are soft, about 45 minutes. Let cool and squeeze soft garlic pulp out of the peels.

Nutritional information unavailable.


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