GERARD'S Gerards

GERARD'S | Roasted Opakapaka with Star Anise and Ginger Emulsion Fennel Fondue

One of Maui's most revered restaurants is Gerard's.  The setting is absolutely charming: the small Plantation Inn is reminiscent of the old plantation homes with a lovely dining room, tables nestled on the spacious lanai, and intimate tables set in the tropical gardens. 

Since his arrival to Maui from the Gascony region of France in 1973, Gerard Reversade has been a local treasure. 

Serving french cuisine with the flair and influence of the islands, Gerard's has been a pioneer in the Hawaii Regional Cuisine movement, using only fresh vegetables and fish from the islands.

We are fortunate enough to have him share his light and refreshing recipe for Roasted Opakapaka, bursting with island flavors!

Roasted Opakapaka with Star Anise and Ginger Emulsion Fennel Fondue
Serves 4  

INREDIENTS

Roasted Opakapaka

  • 1 whole opakapaka or other mild white-fleshed fish, about 2½ pounds
  • Salt and freshly ground pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 small bunch fresh savory
  • ½ orange, cut in ¼ inch slices
  • 1 tbsp fresh ground star anise

Orange-ginger sauce

  • ¼ cup water
  • ½ cup (1 stick) unsalted butter, cut into pieces
  • 2 teaspoons minced fresh ginger
  • 1 Hawaiian or Thai chili seeded and minced or 1 pinch or red pepper flakes
  • Juice from 1 orange
  • 1 orange sectioned and seeded
  • 1 green onions, green tops only, chopped

Fennel fondue

  • 2 bulbs fennel, sliced
  • 1 small Maui onion, sliced
  • salt, pepper
  • Pernod, 1 oz
  • 2 tbsp extra virgin olive oil

Potato-Carrot Purée

  • 2 large potatoes, peeled and coarsely chopped
  • 1 carrot, peeled and coarsely chopped
  • 4 tablespoons unsalted butter
  • Salt, ground nutmeg and white pepper to taste

METHOD

  • To prepare the fish: Preheat the oven to 450° F. Place the whole fish on a work surface. With a sharp knife, score the fish in a crisscross pattern on each side. Sprinkle the fish cavity with salt and pepper. Dust the fish with star anise. Fill the cavity with the savory and top the fish with orange slices. In a large ovenproof sauté pan or skillet over high heat, heat the olive oil and add the fish. Cook for 30 seconds on each side, then place the fish in the oven and bake for 25 to 30 minutes or until the meat flakes but is still moist.
  • To make the sauce: Add the water to a small saucepan and bring to a boil. Gradually add the butter then the ginger, chili and orange juice.
  • To make the fennel fondue: In olive oil sauté the onions until translucide. Add the fennel and Pernod, sauté 2 more minutes, season then cover. Simmer in oven, cook for 30 minutes at 350°.
  • To make the purée: In a medium saucepan of salted, boiling water, cook the carrots and potatoes until tender, about 25 minutes. Drain and put the vegetables in a blender or food processor with the butter and seasonings. Purée. Set aside and keep warm.

SERVE

Arrange the fish on a platter. Place the purée in a large pastry bag fitted with a large star tip and pipe curving swirls of purée on each side of the fish with the fennel fondue. Pour the butter sauce over the top and arrange the orange sections around the outside. Sprinkle the top of the fish with the green onions.

 

Roasted Opakapaka is courtesy of Gerard's Restaurant
174 Lahainaluna Road, Lahaina, HI 96761 • 808.661.8939 •  www.GerardsMaui.com