Goodies from Le Guignol

Here are the recipes for dishes prepared by Chef Shane Sutton, of Le Guignol restaurant, on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday and will be rebroadcast at the same time Saturday on KHON Fox 2.

SAINT-JACQUES OSTENDAISES

(Scallops in White Wine Sauce with a Hint of Curry)

1 cup white wine
1/2 cup heavy cream
1 teaspoon curry powder
1/2 teaspoon dried basil flakes
5 scallops (size 10-20)
1 baked puff pastry round, about 3 inches in diameter, split into 2 layers
Salt and pepper, to taste

In an 8-inch frying pan, combine the wine, curry powder, and basil flakes. Bring to a boil, then boil gently until reduced to 1/4 cup. Add the cream and reduce this mixture until it is thick enough to coat a teaspoon. Add salt and pepper to taste.

Place the scallops in the sauce and poach for 2 minutes on each side.

To serve, place bottom half of puff pastry in center of plate, place scallops on pastry and spoon sauce over scallops. Place other half of pastry on top.

Serves 1.

SAUTEED OYSTER MUSHROOM NAPOLEON

1 tablespoon margarine
1/2 cup unions, sliced
2 cups oyster mushrooms
2 garlic cloves, minced
Salt and pepper, to taste
1 baked puff pastry round, about 3 inches in diameter, split into 3 layers
Sauteed onions for garnish

Roasted Garlic Mayonnaise Spread
6 garlic cloves
Olive oil
1 cup mayonnaise

To prepare the Roasted Garlic Mayonnaise, toss the 6 garlic cloves with olive oil and wrap in foil. Bake at 350 degrees for 10-15 minutes, or until the garlic is tender. Mash garlic with a fork. Mix with mayonnaise. Set aside.

To prepare the Napoleon, melt margarine in a saute pan. When margarine starts to sizzle add the onions and saute for 3 minutes. Add the oyster mushrooms and minced garlic, and saute for 4 minutes, or until mushrooms are just brown.

Spread bottom layer of puff pastry with Roasted Garlic Mayonnaise and put in center of a plate. Place half of the sauteed mushroom mixture over puff pastry. Spread center layer of puff pastry with Roasted Garlic Mayonnaise and put over mushroom layer. Add remaining sauteed mushrooms and top with remaining puff pastry piece. To garnish, surround Napoleon with sauteed onion

Serves 1.

COLD SMOKED SALMON
WITH SPINACH AND
CREAM CHEESE MOUSSE

3 ounces of fresh spinach
1 tablespoon butter
3 slices of cold smoked salmon
3 tablespoons of cream cheese
Salt and pepper
1 slice of lemon and baby greens, for garnish

For the mousse, saute the spinach in the butter, let cool. When spinach is cool, whirl in a food processor with the cream cheese until well mixed. Season to taste with salt and pepper.

Spread spinach mousse on each piece of salmon, covering the top of each piece completely. Fold in the ends of the salmon piece and roll salmon into a cigar shape, starting at the top.

Arrange rolls on a plate and garnish with baby greens and the lemon slice.

Serves 2.

Nutritional information unavailable.

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