OLIVE OIL POACHED ONAGA

OLIVE OIL POACHED ONAGA
PARSLEY ROOT PUREE, WHITE ANCHOVY VINAIGRETTE, MICRO PARSLEY
by CHEF CHRIS KULISELDON SIMEON
Capische, Wailea, Maui

Ingredients
4- 2 oz portions of Onaga ( any snapper or lean white fish can be used as a substitute )
1 1/2 pounds parsley root
2 cups milk
2 cups heavy cream
1/2 head of garlic (sliced through the equator)
4 pinches micro parsley
Salt/ pepper
Hawaiian pink salt

Vinaigrette
2 oz Italian parsley
3 cups extra virgin olive oil
8 each white Anchovy
1 small shallot
Half of a small Meyer lemon

Method

Wash, peel, and cut parsley root into 1/4 inch pieces. Take cut parsley root and place into a medium sauce pot with milk and cream; lightly salt and pepper. On medium to low heat, cook parsley root until fork tender. Strain and reserve liquid. Place tender parsley root into a vita prep blender with just enough of the reserved liquid to blend the root mixture until smooth. Take pur�e and pass through a tamis. Place finished pur�e into small sauce pot; season with salt, pepper and extra virgin olive oil. In a medium sauce pot, warm remaining extra virgin olive oil to around 110 degrees f (careful to not allow oil to reach above 120 degrees f!). Steep 1/2 head of garlic and Italian parsley in poaching oil an hour before; remove just before cooking. Place Onaga into poaching oil for 10-15 minutes until small droplets of fat begin to release from the sides of the fish. Remove a portion of fish from olive oil and pat excess oil onto a dry towel. Place Onaga in the center of the pur�e. Season with cracked black pepper and Hawaiian pink salt. Spoon white anchovy mixture onto the fish and finish with a pinch of micro parsley!

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