Farmer's Market veggies destined for tonight's entrée special... with a cameo by Wheatfields' baguettes.
Today's blog is dedicated to our entrée special this evening: pan-roasted Hawaiian ono (a.k.a. wahoo - a type of mackerel.) Ono are big, strong ocean fish with short pointed noses. (They are less susceptible to over-fishing, because they tend to travel solo, rather than in schools like tuna.) These were allegedly Ernest Hemingway's favorite fish to catch, because they put up such a fight. The meat on these fish is beautiful and very white, flaky, and delicate, with a mild flavor profile (think antithesis of tuna).
Chef Brian went next door to the Downtown Farmer's Market and bought green tomatoes, snap peas, and kohlrabi. (Kohlrabi, if you haven't tried it, is fantastic; it's the purple veggie in the pictures with the green leaves. It's a cultivar of cabbage, with a super subtle cabbage flavor and a nice crunch.) He's going to purée the kohlrabi, fry the green tomatoes, and blister the snap peas. The dish focuses on the flavors of the fish and vegetables as the stars of the show; rather than having sauces or excess spices that overpower the fish and produce, the velveted kohlrabi will act as a sauce and the veggies' flavors will be loud and clear.
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