To make the baked onions: Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside. Peel the onions. Trim the stem ends so they will stand upright and remove the top 1/2-inch. Rub oil on each onion and season lightly with salt and pepper. 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). Remove from the oven and let rest until cool enough to handle. When cool enough to handle, push out the centers, leaving a shell. Return 1 piece of the removed onion to each to form a bottom and chop the remaining onion centers to measure 1 cup. In a large skillet, melt the butter over medium-high heat. Add the 1 cup of chopped onion, garlic, olive oil, salt, and pepper, and cook, stirring, for 2 minutes. Remove from the heat, add the apples, cooked barley, hazelnuts, chokecherries and parsley, and stir well. Stuff the onions with the barley mixture and place in a baking dish. Sprinkle the bread crumbs over the tops of the onions, and add stock to come 1/2-inch up the sides of the onions. Bake until tender and bubbly, about 20 to 30 minutes, basting occasionally.

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. Mix the potatoes, chanterelles, parsley, and garlic in a bowl. When it is evenly combined, add the crabmeat and toss them gently.

Season the onaga fillets with salt and pepper then heat the canola oil in a saute pan over medium high heat. When the oil just begins to smoke, sear the fillets, topside down, 2 pieces at a time, for 2 to 3 minutes. Remove to a lightly greased baking tin, placing the seared side up and repeat the process with the other pieces of onaga.

Spoon the potato mixture over the top of the fish creating an even layer 1/8-inch to 1/4-inch thick. Drizzle the olive oil over the potato mixture. Roast the fish until the crust is golden brown and fish is just firm approximately 5 to 7 minutes. Place the fish on a plate with a stuffed onion. Garnish with herbs and serve.

In a saute pan, add the butter and melt over medium heat. Add the shallots and cook until translucent, about 4 minutes. Add the mushrooms and saute until they have given up most of their liquid, about 8 minutes. Add the herbs and season with salt and pepper.