Papillote Of Kumu With Basil Seaweed And Shiitake Mushrooms Recipes

PAPILLOTTE OF KUMU WITH BASIL, SEAWEED, AND SHIITAKE MUSHROOMS

Steps:

• In a medium saute pan over medium-high heat, heat 2 tablespoons of the oil and saute the mushrooms for 2 minutes, or until lightly browned on the edges. Remove the mushrooms from the pan and set aside. Heat the remaining oil in the pan and saute the onions for 2 minutes, or until translucent. Set aside. Preheat the oven to 450 F. Cut the fish into eight 1-inch-thick pieces. Cut 4 circles of parchment paper 14 inches in diameter. Fold the paper in half to make a center crease. Open the paper toward you and arrange the ingredients in the center: on 1 paper circle, layer one-fourth of the onions, two fillet pieces, and one-fourth of the mushrooms, ogo, basil, white wine, olive oil, and diluted fish stock. Season with salt and pepper to taste. Repeat with remaining 3 circles. Brush the inner edge of the paper with the beaten egg and fold the paper in half over the ingredients. Beginning at the crease, fold the cut edges upward and back over themselves in 2-inch sections, sealing as you work and forming a twisted edge. Paper clip the final twist to hold tightly. It will look like a large tart. Place the papillottes in a large dry ovenproof skillet over medium-high heat just until they begin to puff. Place the skillet in the oven and bake for 8 minutes. The parchment will puff slightly. To serve: Place a packet on each serving plate. Snip open with scissors at the table and roll back to reveal the fish.

MARINATED SHIITAKE MUSHROOMS

Steps:

• In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and tir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.

GINGER BUTTERNUT SQUASH SOUP WITH SHIITAKE MUSHROOMS

Steps:

• Cut squash in half and remove all the seeds and inner fibers. (It's best to remove with a grapefruit knife) Place skin side in a baking dish with a little water and roast in a preheated 350 degree oven for 30 minutes. Remove all skin from squash when cool. Cut squash into two inch square.
• Place squash with fresh garlic and fresh ginger in a large pot with 1/2 cup of chicken stock and sweat over low heat for 10 minutes. Add remaining stock and bring to a boil. Turn down to light simmer and cook until squash is tender approximately 30 minutes. Add remaining ingredients except for shiitake mushrooms. Puree in a food processor until smooth. Remove the stems from the Shiitake mushrooms and slice a 1/4-inch thick. Simmer in squash soup for 2 minutes.
• Ladle six ounces into each serving bowl and garnish with slice basil.

JAPANESE YELLOWTAIL WITH GINGER ROASTED SHIITAKE MUSHROOMS AND ROOT BEER HOISIN VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F.
• To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste. Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally. Remove the mushrooms from pan, cool, add soy sauce, and set aside.
• In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots. Using a wire whisk, beat while slowly adding the oil a thin stream. Set aside.
• To prepare the fish, preheat a saute pan and add the peanut oil. Season the fish with salt and pepper and place in the pan. Saute for 3 to 4 minutes per side or until fillet just becomes opaque. Set aside and keep warm.
• To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.