Chef Roger Stettler. Photo Courtesy of Four Seasons Maui.
Ferraro’s, Duo Steak & Seafood, Lobby Lounge, Main Pool, Serenity Pool
Four Seasons Maui
I have so many favorites on our menu. Eggplant Parmigiana with Linguine, Hapu’u, Pacific Sea Bass, Lima Beans, Keahole Lobster Ragu, just to name a few. I love to prepare our fresh made pasta with locally grown ingredients. Fresh herbs are a must. They give every dish a kick and push the flavors. All the ethereal oils in herbs are released once they are exposed to heat, or you can just simply use them on cold dishes such as basil and Maui extra virgin olive oil on burrata.
Keep dishes simple but fresh with great quality ingredients. Use local ingredients wherever and whenever you can!
Tuna Sea Pearls
10 oz sushi grade tuna
1 small piece fresh ginger
1 bunch chives
2 tblsp soy sauce
1 tblsp sesame oil
½ oz American caviar
Hawaiian sea salt to taste
Slice four equal pieces of tuna, trim the sides down till you have about 1 1/2 oz round looking pieces.
Pound out each piece very gently, in between two sheets of plastic until they are nearly transparent. Keep refrigerated.
Take the tuna’s trimmings and dice into small cubes. Place into a mixing bowl.
Peel the shallot and ginger and dice very fine. Carefully wash the chives and slice into a small dice.
Add chives, ginger and shallots into the bowl with the tuna. Add soy sauce and the sesame oil and mix everything together.
Take one tuna sheet at the time and place on a piece of plastic wrap. Put about one ounce of poke in the center of the sheet, wrap the tuna around it like a purse. Bring the ends of the plastic wrap together and twist them so you’re able to form a pearl. Let the pearls rest in the refrigerator for about one hour before serving.
Remove from the plastic wrap and garnish with American caviar.