Crispy Skin Onaga on Edamame Sauce, "Smokey" Parsnip, Kumquat Tartar, and Olive Powder

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Summary

Yield
Servings
SourceJochen Popp
Prep time
5 minutes
Cooking time
30 minutes
Total time
35 minutes

Description

Crispy Skin Onaga on Edamame Sauce, "Smokey" Parsnip, Kumquat Tartar, and Olive Powder

Ingredients

12 oz
onaga fillet
1 lb
edamame beans
2  
parsnip
2 T
mackerel shavings
2 dr
liquid smoke
1 pt
heavy cream
1⁄2 oz
pickled kumquats
2 T
olives

Instructions

Edamame Sauce: Peel and clean Edamame beans. Blend with vegetable stock and a cube of butter. Smokey Parsnip: Boil cleaned Parsnip in cream until tender. Puree in food processor with shaved mackerel and liquid smoke. Kumquat Tartar: Chop pickled kumquats into very fine dices. Olive Powder: Dry olives in oven at a low temperature for three-four hours. Chop fine. Onaga: Season and sear in olive oil. Garnish: Fried Basil leaf.

About

Hawaiian Grown TV LLC produces both Hawaiian Grown TV, a "Farm to Table" TV series, and Hawaiian Grown Kitchen, a 30-minute Cooking TV Series filmed at Y. Hata's ChefZone. Both shows are broadcast on OC16 statewide to the state of Hawaii.

 

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  • Email: Contact Us

Hawaiian Grown TV and Hawaiian Grown Kitchen are broadcast exclusively on

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