Truffle Bacon Bubu Whitefish

Ingredients

Serves  4-5

Truffle Aioli

• 1/4 cup Mayonnaise

• 1 tsp. truffle oil

• 2 tbsp. chives

• 1 tbsp. parsley

• Salt and black pepper to taste

Bacon Bubu Arare Crust

• 1/4 cup crispy bacon bits (no grease)

• 1 tbsp. bubu arare

• 1 tbsp. furikake

Pono Pork BologneSE

• 2# ground pork from pono pork

• 2 onion (small dice)

• 1 carrot (small dice)

• 2 celery stalks (small dice)

• 1 cup red wine

• 1 cup demi glace

• 1 tbsp. Worcestershire sauce

• 1 tbsp. oyster sauce

• 1/2 tbsp. dried oregano

• 1/2 tbsp. dried thyme

• 2 tsp. garlic powder

• 2 tsp. onion powder

• 2 bay leaves

• 1 tbsp. fresh parsley (chopped)

• 1 tbsp. fresh basil (chopped)

• 1 tbsp. fresh thyme (chopped)

• 1 cinnamon sticks

• 1/2 tsp red chili flakes

• 6 cups of crushed can tomatoes

• 1/2 cup tomato paste

• Salt to taste

• Pepper to taste

Saute pork then sweat veggies , add tomato paste , add dry spices to toast. Deglaze with wine and reduce. Add demi and crushed tomatoes. Bring to a boil and simmer on low heat for 4-6 hours.  Season with Worcestershire, oyster sauce 1 tbsp. butter, fresh basil, parsley and thyme.  Season with salt and black pepper.

Potato Gnocchi

• 4 Yukon potatoes

• 6 eggs yolks

• 4 cups AP flour

Wrap potatoes individually in foil.  Bake for about 1 - 1 1/2 hours depending on the potato size.

When it is fork tender, peel and place through a ricer. Add yolks and half of the flour.  Mix until it is dough consistency. Add just enough flour so the dough does not stick to the table.  Once the flour has been completely incorporated into the dough, cut into little balls and roll the dough out into approximately 3/4 inch diameter (log like). Then cut into 1/2 inch squares.  Place in a pot of boiling water until the gnocchi floats to the top. Place immediately in an ice bath.  When chilled down, remove from ice bath and toss lightly in olive oil.

Place a medium size saute pan over medium heat. Add olive oil to pan and first add the gnocchi and saute till golden brown. Then, add Cremini mushrooms, spinach, and finish with garlic cream.

Top with parmesan cheese.

Nalo Herb Chimichurri

• 1/2 cup parsley (chopped)

• 1/2 cup chives (chopped)

• 1 tbsp. tarragon (chopped)

• 2 tbsp. basil (chopped)

• 1/2 lemon (zest and juice)

• 2 tbsp. onion (minced and sweat)

• 2 tbsp. garlic (minced and sweat)

• Salt to taste

• Pepper to taste

When onions and garlic are cooled, add herbs and lemon and season with salt and pepper.

Assembly

Place Bolognese in center of the dish. Top with gnocchi followed by the fish.

Drizzle chimichurri around the fish and garnish with pea tendrils or micro greens.

Sear fish on both sides making a nice golden brown crust.
Put truffle aioli on seared side of the fish, then place the bacon and bubu arare crust to cover the surface of the fish and bake at 350 degrees for 3 - 5 minutes based on the thickness of the fish and desired doneness.