Cassoulet of Island Opihi in Seared Pineapple Cream with Okinawan Sweet Potatoes and Crispy Ogo
Opihi are small limpets that can be consumed raw or marinated in a brine. Islanders love to pick them from the rocks along the coasts. Opihi are chewy and are considered a great delicacy, but they have a tendency to become tough if overcooked. If you cannot get opihi, you may substitute small mussels or scallops.
Ingredients
- Okinawan Sweet Potato Puree
- Okinawan sweet potatoes or yams - 2 to 3, peeled and coarsely chopped
- Milk - 4 to 5 tablespoons
- Unsalted Butter - 4 tablespoons
- Salt and freshly ground pepper to taste
- Pineapple Cream
- Fresh Pineapple - 1/2 cup 1/3-by-10-1/2-inch spears
- Olive oil - for coating, plus 1 tablespoon
- Shallots - 1 teaspoon, minced
- Maui or other sweet white onion - 1/2 cup, julienned
- Pineapple Juice - 1/3 cup
- Heavy (whipping) cream - 1/2 cup
- Shiitake Mushrooms - 1/3 cup, stemmed and sliced
- Opihi - 18 to 20, small
- Salt and freshly ground pepper to taste
- Garnish
- Balsamic Vinegar - 3 tablespoons
- Ogo (seaweed) sprigs - 2
- Flour - for dusting
- Peanut Oil - 1/2 cup
Instructions
To make the potatoes: Cook the potatoes in salted boiling water until tender, 15 to 20 minutes. Drain and force them through a ricer into a bowl. Mix in the milk, butter, salt, and pepper to make a smooth puree. Put the potatoes in a pastry bag with a large star tip.
To make the pineapple cream: Coat the pineapple slices with olive oil. In a medium saute pan or skillet over high heat, sear the pineapple slices for 2 minutes, or until golden brown on each side. Set aside.
In a saute pan or skillet over high heat, heat the 1 tablespoon of olive oil and saute the shallots and onion until they start to brown. Add the pineapple juice and stir, then blend in the cream. Sprinkle with the thyme and cook for about 2 minutes. Add the mushrooms, then the seared pineapple. Cook over medium-high heat until the sauce thickens. Add the opihi and cook for 1 minute, or until just warmed. Season with salt and pepper.
To make the garnish: In a small saucepan, cook the vinegar over medium heat until reduced to 1 tablespoon. Set aside. Tear the ogo sprigs into 4 pieces and dust with flour. In a saute pan or skillet over high heat, heat the oil until very hot, but not smoking. Add the ogo sprigs and fry until crisp, 20 to 30 seconds. Remove with a slotted spoon and place on paper towels to drain.
To serve: Pipe a ring of pureed potatoes around the plate. Fill the center of the ring with the opihi and pineapple cream. Drizzle the balsamic vinegar reduction over the cream. Place the ogo sprigs on top of the pineapple cream.
