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Host Anne Lee is joined by Duke’s Waikiki Chef Matt Young and learns how to prepare their Parmesan and Herb Crusted Fish with Basmati Rice and Caper Buerre Blanc at the beautiful Outrigger Waikiki.
Parmesan and Herb Crusted Fish
Ingredients
- Salt 1 oz
- Macadamia Nuts 6 oz
- Panko Bread Crumb 1lb
- Thyme 1/4 oz
- Basil 1/4 oz
- Parlsey 1/4 oz
- White Pepper Pinch
- Parmesan 1/2 lb
- Garlic 2oz 2oz
- White Fish 4-6 oz filets
- Olive Oil 4 oz
Cooking Instructions
- With a knife rough chop all the herbs and place in a food processer. Blend until finely chopped and place in a mixing bowl.
- Next add the macadamia nuts, parmesan and garlic to the food processer and chop until smooth. Place in the bowl with the herbs.
- Combine all remaining ingredients in the mixing bowl and mix well until incorporated.
- Refrigerate until ready to use.
- One by one firmly press the fish fillets into the breadcrumbs to bread
- the fish, place on a plate.
- Preheat a large saute pan with olive oil on medium heat, place fish in the pan and cook
- until golden brown about 3 minutes. Flip the fish over and cook the other side until
- browned. Remove the fish from the pan and plate.
Caper Beurre Blanc
Ingredients
- White Wine 4 oz
- Olive Oil 1 tbsp
- Shallot 1 ea 1 ea
- Thyme 4 sprigs 4 sprigs
- Peppercorns pinch
- Lemons 1ea
- Heavy Cream 2 oz
- Capers 1oz
- Butter ½ lb
- Salt and Pepper to taste
Cooking Instructions
- Roughly chop the shallot and add to a small sauce pot with the oil, capers and thyme, sweat on medium heat until translucent. Add the white wine to the pot and reduce by 2/3. Add the cream and lower the heat to low.
- Cut your butter into large cubes and slowly start adding it to the wine reduction stirring constantly. Keep the heat just below a simmer. Once each piece of butter is melted add another piece, continue this until all the butter is gone.
- Remove the pot from the heat and season the sauce with salt, pepper and lemon juice. Strain the sauce and store in a warm place.
Parmesan and Herb Crusted Fish With Basmati Rice and Caper Beurre Blanc
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