Entree Category

Hapu'upu'u Lau Lau with Green Papaya Salad

Sam Favella, Chef,
Village Steak and Seafood Restaurant, Hilton Hawaiian Village

4 Hawaiian hapu'upu'u fillet (8 oz. each), deboned
8 ounces Chinese taro
4 medium taro leaves, blanched
2 tablespoons olive oil
Kosher salt and pepper to taste
12 ounces Green Papaya Salad
8 ounces Ginger Buerre Blanc
garnish:
Kauai baby lettuce amarantha
cilantro flowers

Season filet with salt and pepper and wrap in taro leaf. Peel taro in long fine strings using a turning vegetable slicer. Wrap taro string around filet sparingly. Coat with olive oil and sautee in hot pan on both sides until lightly brown. Finish in an oven preheated to 350；. to medium doneness. Place lau lau on plate. Place fish half in lau lau. Top the fish with Green Papaya Salad. Laddle Beurre Blanc around plate. Garnish with baby lettuces and edible flowers. Makes 4 servings.

Green Papaya Salad

1 green papaya (1 lb.), seeded and peeled
1 large red tomato
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint
1 clove garlic, chopped fine
2 ounces fish sauce (Lucky)
1/2 tablespoon chili garlic sauce

Cut papaya into fine julienne using a mandoline. Cut tomato in half and press out seeds. and cut into fine strips. In a bowl combine all ingredients and refrigerate.

Ginger Beurre Blanc

1 pound soft butter, room temperature
2 tablespoons finely chopped shallots
2 tablespoons finely chopped ginger
1 1/2 cups dry white wine
2 tablespoons rice wine vinegar
1 pint heavy cream
Salt and pepper to taste.

Sautee shallots in small amount of butter. Add ginger, wine and vinegar. Simmer until reduced to one fourth. Add cream and reduce to one third volume. Remove from heat and whip in soft butter rapidly. Adjust seasoning with salt and pepper.