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Poached Moi with Julienne Cucumber, Marinated Vine-Ripened Tomatoes & Basil

Demonstrated by: Co-owner and Executive Chef Pierre Padovani and Sous Chef David Passanisi.

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Ingredients:

Poached Moi with Julienne Cucumber, Marinated Vine-Ripened Tomatoes & Basil

  • 2 cucumbers cut julienne style
  • 1 1/2 lb. moi*, cut into 4 fillets
  • Lemongrass Stock
  • Marinated Vine Ripened Tomatoes & Basil
  • 4 sprigs of fresh basil, for garnish

Lemongrass Stock:

  • 2 cups water
  • 4 cups white wine
  • 4 garlic cloves, peeled
  • 1/2 cup finely chopped carrots
  • Juice of 1 lemon
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped shallots
  • 1 bouquet garni (bay leaves, thyme, parsley, and tarragon tied together with string)
  • 4 whole cloves
  • 2 tablespoons Hawaiian salt
  • 1/2 cup finely chopped celery with leaves
  • 2 stalks lemongrass, finely chopped
  • Dash of white pepper
  • Pinch of cayenne pepper

Marinated Vine Ripened Tomatoes & Basil:

  • 6 medium vine-ripened tomatoes
  • 1 cup olive oil
  • 1 cup finely chopped fresh basil leaves
  • 2 garlic cloves, peeled
  • Juice of 1 lemon
  • Salt & white pepper to taste

Directions:

  1. Warm four dinner plates.
  2. In a medium skillet, spread half of the cucumbers of the bottom, lay the moi over the cucumbers; cover the moi with the remaining cucumbers.
  3. Pour enough Lemongrass Stock to cover the cucumber; bring to a boil and cook for about 2 minutes.
  4. Drain the stock from the skillet.
  5. Place an equal portion of the moi and cucumber in the center of each warmed plate.
  6. Place the Marinated Vine Ripened Tomatoes & Basil around or on top of the moi.
  7. Garnish with a sprig of basil.
  8. Serve immediately.

Makes 4 servings.

*Moi, or Pacific threadfin, was the most favored fish of the Hawaiian alii or royalty.

Lemongrass Stock:

  1. In a large saucepot, bring water and wine to a boil.
  2. Add the remaining ingredients and continue to boil for 15 minutes, add salt and pepper; boil for an additional 15 minutes.
  3. Strain through a fine sieve; set the clear stock aside and discard the strained ingredients.

Marinated Vine Ripened Tomatoes & Basil:

  1. Cut an "x" across the top of the tomatoes, just deep enough to cut the skin.
  2. Drop tomatoes into rapidly boiling water.
  3. After 30 seconds, drain and run under cold water until tomatoes are cool enough to handle.
  4. Peel skin, quarter each tomato and remove pulp and seeds.
  5. Cut the tomatoes into julienne strips and place in a bowl.
  6. Add olive oil, basil, garlic, lemon juice, and season to taste.
  7. Set aside.

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