Pastrami Smoked Opah Sandwich
Chive Tarako Mayonnaise
Nalo Farms Micro Greens
8 portions


Ingredients: 1 lbs. Opah Bellies, cut in 1X2X8” blocks
1/2 Carrot, peeled and thinly sliced
1/4 Onion, sliced thin
1/2 stalk Celery, finely diced
4 tblsp. Rock Salt
2 tblsp. Sugar
2 tblsp Whole Black Pepper
4 Bay Leaves

1 cup Chive “Tarako” (Salted Chad Roe) Mayonnaise
8 pcs. Golden Baby Beets
1/2 cup Beet Verjus
Micro Greens for garnish
1/2 Baguette

Layer Opah blocks with the vegetables, salt, sugar, pepper and bay leaves in a casserole and pour water over to cover the fish. Marinate overnight.
Take out of the marinade and pat dry, cold smoke for three hours.

For the Golden Beets:
Peel the beets, leaving a short stem, boil in red beet juice until soft.
Let sit in the juice until cool, to color the outer layer red with a yellow interior.










For the Chive Tarako Mayonnaise:
4 tblsp salted Chad Roe
1 tblsp chopped Chives
1 tblsp Mayonnaise
Freshly ground white pepper

Mix all the ingredients together, season with white pepper to taste.

For the Beet Verjus:
1 Red Beet
2 Shallots sliced
3 cups Red Wine Vinegar
2 tblsp Olive oil

Peel and dice the beet, sweat the shallots and the beets in olive oil, add red wine vinegar and simmer until reduced to half cup, strain and set aside.

Slice the baguette into 1/4” croutons, brush with a little olive oil and toast in a 350ºF oven until golden brown.

Place two toasts on each plate, spread with “Tarako” mayonnaise. Coat Opah with table ground black pepper and kosher salt, sear for about 30 sec. on each side. Slice on top of the croutons, garnish with golden beets cut in half and micro greens, drizzle with beet verjus.


*Executive Chef Göran V. Streng
Hawaii Prince Hotel Waikiki and Golf Club
*