Brodo With Pacific Halibut Quenelle And Shaved Wild Mushrooms Recipes

PACIFIC HALIBUT WITH CARAMELIZED FENNEL, BLACK OLIVES, ORANGE ZEST, AND DILL

Steps:

• In a saute pan add the sliced fennel and the sambuca. Cook's Note: Pour the liqueur into the pan when the fire is off, as it is very flammable. Put the pan over low heat, and let the sambuca ignite. Allow the alcohol to evaporate and cook at medium heat until the liqueur begins to caramelize. At this point it will start to bubble. Add the lemon juice, red pepper flakes, salt, to taste, the orange zest, the olives, and dill. Cook for a couple of minutes, and then stir in a teaspoon of butter to give the sauce a little creaminess. Set aside.
• Score the fish fillets, cut them in half and season with salt and pepper, to taste. Coat a saute pan, over medium heat, with extra-virgin olive oil and add the fillets, skin side down. Allow to cook for 3 to 5 minutes.
• Remove from the heat.
• To serve: Put some of the fennel sauce in the center of each serving dish and top with 2 pieces of the fish.

ESCARGOT WITH WILD MUSHROOMS

Steps:

• Saute 1 chopped shallot with 1 tablespoon butter until the shallots are soft. Add the sliced mushrooms and saute until the mushrooms have released their liquid and it has evaporated. Set aside and keep warm.
• In a separate pan, saute the remaining chopped shallot in 1 tablespoon butter. Add the snails and the garlic to the pan and toss. Remove the pan from the heat and add the Cognac. Ignite the Cognac with a lighter or by tilting the pan carefully towards the open flame and letting it catch. Flambe the Cognac until it is almost reduced. Add the Cabernet, bay leaf, and thyme, and reduce the liquid in the pan by two-thirds. Pour the veal stock into the pan and let the sauce simmer for 5 minutes.
• After the snail mixture has simmered for 5 minutes, add in the mushrooms and remove from the heat. Whisk in the remaining butter and stir in the truffle oil. Adjust seasoning with salt and pepper and top with chives. Serve the snails divided between warm shallow bowls.

FRESH HOMEMADE PASTA WITH WILD MUSHROOMS

Steps:

• In a saute pan, heat the olive oil over medium heat. Add the shallots, garlic, red pepper and quickly saute being careful to avoid browning or burning. Add the mushrooms, season with salt and pepper and saute together for 5 minutes. Add the cream, reduce the heat to prevent the cream from scorching and cook for several minutes while the pasta cooks.
• Bring the water to a rolling boil in a large pot and add the salt. Add the pasta to the boiling water.
• To the mushrooms, add the basil, pine nuts and Parmesan cheese. The pasta will cook in several minutes after returning to the boil. Add the cooked pasta to the sauce and serve.

HALIBUT WITH MUSHROOMS

Steps:

• Preheat the oven to 400°F. Heat 2 tablespoons oil and the butter in a large skillet over medium heat. Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper. Cook, stirring, until the leeks and shallots are translucent, about 3 minutes. Spread into 2 9 × 13-inch baking dishes, dividing evenly. Top with the fish; season with salt and pepper. Set aside.
• Heat 1 tablespoon oil in the same skillet over medium heat. Add half of the mushrooms and 1/2 teaspoon salt. Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes. Scatter the mushrooms over the fish. Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
• Bake until the fish is cooked through, 18 to 20 minutes. Transfer to plates. Drizzle with chive oil. Serve with beet salad.
• Chive Oil
• Cook the chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
• Put the chives in a blender. With the machine running, add the oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheesecloth-lined sieve; discard the solids.
• Beet Salad
• Preheat the oven to 400°F. Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Cover with foil. Bake until tender, about 65 minutes.
• Let cool. Rub off the skins with paper towels; discard the skins. Cut into wedges. Put the golden and red beets into separate bowls.
• Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
• Drizzle the beets in the bowls with dressing. Season with salt and pepper, if desired. Toss together just before serving.