Thursday, September 11, 2014

Recipe of the Week: Hawaiian Dore Style Fish


One of my favorite meals on Maui was at Honu Pizza and Seafood. 

Owners, Mark Ellman and his wife Judy have lived on Maui for 27 years and opened Honu next door to Mala Ocean Tavern in 2011.

Honu Seafood and Pizza features great seafood and Naples style pizza cooked in a 900 degree brick oven.  The restaurant works side by side with local farmers to develop and design a menu featuring all the best of the islands.

One of my favorite meals is fish, prepared in a very simple Dore style.  Dore preparation is French and literally means to brown or give food a golden color by adding an egg yolk, typically in a light batter.  The fish is then finished with a lemon, caper and butter sauce.

This is not the exact Honu recipe, but very similar to the dinner I enjoyed last week.  This recipe calls for Sole, but certainly any white fish would be lovely.  Honu serves their fish on a bed of fresh vegetables, which last week included brussels sprout, asparagus and cherry tomatoes.

Enjoy!

Stacy


Dore Style Fish - Adapted from Honu Seafood and Pizza


Ingredients:

1 1/2 pounds Sole Filets (any firm white fish would be good)
Salt and pepper
2 cups flour
4 eggs, beaten
3 tbsp butter, plus 1/2 tbsp olive oil
1 tbsp capers
1/4 cup lemon juice
2 tbsp chopped parsley
1 tbsp cold butter
4 lemon wedges

Directions:

Pat sole filets dry with a paper towel, and season with salt and pepper.  Place flour in a baking dish and the beaten eggs in another.  Dredge the fish one at a time in the flour to coat both sides, then transfer into the dish of eggs.  Turn the sole filets in the egg to coat both sides and leave in the egg.

Once all the filets are floured and transferred into the dish of eggs, place in the refrigerator until needed.

In a large non-stick skillet, melt the butter and oil over med-low heat, until it begins to sizzle slightly.  Lift the sole out of the egg mixture, allowing the excess to drip off, and saute for 2-3 minutes per side until golden brown.  Cook in batches if necessary and keep warm in a low oven.

When all the sole is cooked, turn off the pan, and add the capers, lemon juice, parsley and cold butter to the pan.  Whisk until the butter melts.  Taste for salt and pepper and adjust.  Place the sole on four warm plates and spoon sauce over fish.  Serve with a lemon wedge.