Ono and Smoked Ahi Mousse with Sauce Luzon
Francois Morineaux, First Cook,
Kauai Coconut Beach Resort
-
6 ounce Hawaiian ono fillet, skinned and boned
2 egg whites
1 teaspoon brandy
1/4 teaspoon salt
Pinch cayenne pepper
2 1/ cups heavy cream
6 ounce Hawaiian ahi fillet, skinned and boned
1/8 teaspoon liquid smoke flavoring
garnish:
8 red endive leaves, deveined
Sauce Luzon
2 stalks green onion, finely sliced on the diagonal
Preheat oven to 375¡F. Butter two ramekins and set aside. Fill a baking pan that will hold four ramekins with water. Place in
oven. Chop ono in a food processor. Add 1 egg white, 1/2 teaspoon brandy, 1/8 teaspoon salt and a pinch of cayenne pepper.
Slow d own food processor and drizzle in 1 1/4 cups of the cream. The mousse should be smooth. Spoon ono into the ramekins,
half portion in each. Repeat the same process for ahi; adding the liquid smoke flavoring. Spoon ahi into ramekins to cover
ono. Place ramekins in water bath in oven. Reduce temperature to 325¡F. Bake for 30 to 40 minutes. Insert knife in the
mousse, the point must be moist but clean. Cool, then chill for several hours before unmolding. Turn cold mousse out onto a
wax paper. Cut a wedge out of mousse and place in center of plate. Fan red endive leaves on a white plate. Dollop Sauce
Luzon on to leaves and plate. Garnish with green onion. Makes 4 servings.
Sauce Luzon
-
1/4 Maui onion, finely diced
1 tomato, seeded, skinned and finely diced
1/4 cup fresh lemon juice
1/8 teaspoon hot pepper sauce
1/8 teaspoon fresh ginger juice
2 stalks green onion, finely sliced on the diagonal
3/4 cup memmi (tempura sauce)
Combine all ingredients in a small bowl; mix well.
|
