149. FILLET of MOI (THREAD FISH) with BACON, CELERY ROOT PUREE and FRICASSE of FENNEL, PARSLEY ESSENCE

2 pieces moi, thread fish, fillet, scales on
1 piece celery root, peeled, cleaned, diced
1 cup milk
1 cup extra virgin olive oil
1/2 Maui onion, finely sliced
1/2 cup slab bacon, cut into fine julienne
1/2 cup white wine
1 teaspoon fennel seeds
1 bulb fennel, finely sliced
1/2 cup parsley, curly, leaves only
sea salt & pepper, to taste

On low heat, sautee the moi in olive oil on the skin side for 5 minutes. Then turn the heat up until the scales become crispy. Sautee the moi on the other side for 30 seconds. Do not overcook the fish. Season to taste.

Cover the celery root with milk and simmer for 15 minutes, season the process in a blender until smoother consistency. Add 2 Tbs. of olive oil and season.

Sautee the julienne of bacon until crispy, add the onion, the fennel and fennel seeds, sautee until translucent, add the white wine and simmer for 8 minutes. Season and reserve.

In the food processor or a blender, blend the parsley to a smooth paste, add the olive oil, salt and pepper and process together for 2 minutes.

On the center of the plate arrange 1/2 c. of celery root then the sauteed fennel, put 2 fillets of moi per serving on the top. Surround with the essence of parsley.


courtesy of: Chef Mavro of Chef Mavro Restaurant, Honolulu, Hawaii