Dinner Solved

THE STORY. Can you cook a gourmet dinner and enjoy the party, too? Three top chefs use their classic culinary skills to lead us through a successful dinner, start to finish. Because, once you solve the mystery of how to throw a great dinner party—the who, where and with what delicious dishes—everyone wins.


Published:

(page 3 of 6)



Photo by Robbyn peck

ONAGA with COMPRESSED Zucchini

ACTIVE TIME: 15 MIN, START TO FINISH: 4 HRS  SERVES 4


This fresh dish looks great and tastes even better-plus, it's healthy. Compressing the zucchini takes time, but it can be prepared the day before and left in the fridge overnight. Steaming the fish is also simple. "Just do it slowly," suggests Takasaki.

4     zucchini (green skin peeled off and diced, flesh chopped coarsely)
4     squash (chopped)
1/2     cup extra virgin oil
1/4     teaspoon kosher salt
5     branches thyme
12     leaves basil (diced)
4     onaga filets
4     teaspoon niçoise olives

Photo by Alex Viarnes

 TO COMPRESS ZUCCHINI:
Add zucchini and squash mixture to pan with olive oil and salt and mix well. Place in 275-degree oven for two-and-a-half hours. Then gently squeeze mixture to get all the juices out and return to oven for another hour. Lastly, squeeze and remove zucchini and squash, saving both the pulp and the liquid.

TO SAUTÉ:
Place reserved and diced zucchini skin in pan with extra virgin olive oil, olives and basil.

TO STEAM ONAGA: 
Steam onaga for 8 to 10 minutes.

TO ASSEMBLE: 
Pour some of the reserved zucchini juice/extra virgin olive mixture over fish and top with diced zucchini/olives/basil mixture and leftover pulp.


























Photo by Alex Viarnes


Clue:


To squeeze the juices from the zucchini and squash, put the vegetables in a strainer and add the thyme.  Use a fork to infuse the herb and press out the liquids.





















Next:  Chef Takasaki  shows us Gilbert's Lobster Pasta
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