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1
To make the baked onions: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
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2
Peel the onions.
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3
Trim the stem ends so they will stand upright and remove the top 1/2-inch.
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4
Rub oil on each onion and season lightly with salt and pepper.
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5
Place in a baking dish, and bake, root ends down, until golden brown and just tender, about 45 minutes to 1 hour (depending upon the size).
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6
Remove from the oven and let rest until cool enough to handle.
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7
When cool enough to handle, push out the centers, leaving a shell.
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8
Return 1 piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup.
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9
In a large skillet, melt the butter over medium-high heat.
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10
Add the 1 cup of chopped onion, garlic, olive oil, salt, and pepper, and cook, stirring, for 2 minutes.
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11
Remove from the heat, add the apples, cooked barley, hazelnuts, chokecherries and parsley, and stir well.
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12
Stuff the onions with the barley mixture and place in a baking dish.
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13
Sprinkle the bread crumbs over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions.
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14
Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally.
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15
To make the stuffed fish: Preheat the oven to 425 degrees F and coat a baking sheet with oil and sprinkle it with salt and pepper.
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16
Mix the potatoes, chanterelles, parsley, and garlic in a bowl.
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17
When it is evenly combined, add the crabmeat and toss them gently.
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18
Season the onaga fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat.
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19
When the oil just begins to smoke, sear the fillets, topside down, 2 pieces at a time, for 2 to 3 minutes.
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20
Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other pieces of onaga.
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21
Spoon the potato mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick.
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22
Drizzle the olive oil over the potato mixture.
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23
Roast the fish until the crust is golden brown and fish is just firm approximately 5 to 7 minutes.
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24
Place the fish on a plate with a stuffed onion.
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25
Garnish with herbs and serve.
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26
In a saute pan, add the butter and melt over medium heat.
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27
Add the shallots and cook until translucent, about 4 minutes.
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28
Add the mushrooms and saute until they have given up most of their liquid, about 8 minutes.
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29
Add the herbs and season with salt and pepper.
