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Aloha from the tavern at princeville, my name is chef Sabre Kennedy, I’m here to introduce
you to our tavern fish today. What we have here is a 7 ounce piece of ono, that we’re
going to put parmesan panko crust on top. What we do is take the panko crust, spread
it on top of the ono. After we get that done, we’re going to take it over to the flat
top and we’re actually going to sear it to get a nice brown crust to it. This restaurant
was founded by Roy Yamaguchi, he dedicated this restaurant to his grandfather, who actually
had a tavern on Maui. So this should be nice and encrusted now. As you can see, we have
a nice brown crust on it. I’m going to throw this inside the oven. I prefer my fish medium
rare always. On the side, what we have is hearts of palm cooking inside of butter, milk,
heavy cream, a little salt and pepper. We reduce that down to get it nice and soft,
so we can puree it, it will be the base of the plate. Take a little of garlic that’s
been sautéed in olive oil, get it nice and warm, take a little sliced shallots, get that
going, we add our mushrooms after that, we’ve got our local mushrooms, our own shimejis,
our lee mushrooms, and blue oysters, from Kauai, as a matter of fact. We sauté those
for a few seconds, get them nice and brown. Out in Princeville they allowed us to use
a farm out there. We bring in a lot of our local ingredients from there, from kale to
Swiss chard to kabocha pumpkins to eggplant, all of our fresh herbs are from there. So
at this point, I’ve got my mushrooms going. I’m going to add some asparagus in there,
just to get them a little tender. Now I’m going to deglaze with white wine. Let that
go. Add fish stock to that, a couple ladles full. Let that reduce a little bit. It’s
reducing right now. I’m going to add my broccolini, it’s a cross between a broccoli
and asparagus. Different, it’s got a thinner stalk to it. Get it nice and warm in there.
Throw in some fresh thyme, and add some cherry tomatoes from our garden also. Let that go
for a few seconds, you still want it a little brothy, it goes great with the fish. I’m
going to add our butter, I’ll take a little salt and pepper, and I’ll take my hearts
of palm puree that I have pureed from before. Take the hearts of palm puree got it heated
up here, place it in the center of the dish like so, broccolini is cooked through, and
asparagus. What I’ll do is take some broccolini and asparagus and line them around the plate,
like so, kinda build up a barricade, a barrier, take you cherry tomatoes, the dish looks nice,
take the mushrooms and sauce, go around the dish with it. Take out your panko-crusted
ono, beautiful crust on top, ready to go. Nice and golden brown, cooked through, place
this right on top of the dish here, then we take a little bit of our lemon olive oil,
drizzle it over the top, give it a nice lemony flavor, and we take a little germalato, which
is panko, fresh herbs, and lemon zest and we drizzle it over the fish. There you have
it, herb parmesan panko-crusted ono with a meyer lemon broth. I’d like to see you guys
come down and enjoy The Tavern at Princeville.