Halibut Porcini Crema With Barbaresco Recipe 435 Recipes

HALIBUT & PORCINI CREMA WITH BARBARESCO RECIPE - (4.3/5)

Steps:

• In a wide sauté pan, heat 3 tablespoons olive oil over high heat until it just starts to smoke. Add the porcini in a single layer, working in batches if necessary, until the mushrooms are nicely roasted. Remove them and drain excess oil. In a wide saucepan, heat 2 tablespoons butter over medium heat until it foams. Add the onion and garlic, and sweat them until soft and translucent. Deglaze the pan with Madeira and reduce by one-third. Add the bay leaf and the roasted mushrooms and stir to combine. Heat the heavy cream in another saucepan until warm, and add it to the mushrooms. Simmer until the flavors are blended and the cream is reduced by half. Season with salt and pepper. Melt the remaining 4 tablespoons butter in a wide sauté pan, and add the shallots and thyme. Cook until the shallots are softened and translucent. Add the morel mushrooms and toss to coat with the shallots. Cook until the morels are slightly wilted. Season with salt and pepper. Toss in the fava beans and warm through. Season the fish on all sides with salt and freshly ground black pepper. Heat a grill or cast-iron skillet over medium-high heat. When the grill is hot, brush with oil, and place the fish presentation-side down. Cook, turning once, 2 to 3 minutes on each side, or until the fillets are cooked through. Spoon the warmed porcini crema among 4 plates, then top with a halibut fillet. Spoon the morels and fava beans over the fish. Drizzle with extra-virgin olive oil and serve.

SLOW-COOKED HALIBUT WITH GARLIC CREAM AND FENNEL

Steps:

• Preheat oven to 250°F. Place fennel in a large saucepan wide enough to fit fish comfortably. Add garlic, cream, and 1 Tbsp. plus 2 tsp. salt. Place over low heat and cook, stirring occasionally, until fennel is just tender, 12-15 minutes (do not let cream come to a boil). Remove from heat.
• Season fish with remaining 1 tsp. salt. Using tongs, carefully slip fish into pan (it should be mostly covered). Transfer to oven and cook fish, uncovered, until flesh easily flakes with a fork, 18-22 minutes.
• While the fish is cooking, finely chop reserved fennel fronds and place in a small bowl (you should have about 1/2 cup). Cut ends off lemon; discard. Place lemon upright on one end and cut lemon into four lobes, working around the center as you would an apple and leaving core and seeds behind. Finely chop lobes (peel and all) and transfer to bowl with fennel fronds. (You should have about 1/3 cup.) Squeeze juice from core over fennel fronds; discard core. Drizzle in oil and toss mixture to combine. Season fennel oil with salt and lots of pepper.
• Break fish into large pieces and divide among shallow bowls. Divide garlic and fennel among bowls and ladle some garlic cream on top; spoon fennel oil over.

PEPITA CRUSTED PACIFIC HALIBUT WITH CILANTRO SERRANO CREAM

Steps:

• Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.
• While the fish is resting, prepare the cilantro cream.
• Preheat the oven to 300 degrees F.
• Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.
• Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.

ROASTED GARLIC AND PARMESAN BAKED HALIBUT

Steps:

• Preheat the oven to 375˚F.
• Cut off the top of the head of garlic and brush off some of the outer paper skin, leaving just the individually wrapped cloves. On a piece of foil, pour the olive oil over the garlic, then wrap the foil around it and place it in the oven for 45 minutes, until it's completely soft. For the recipe, you'll only need six cloves from the head, but it's worth making a whole head to keep the rest for spreading on crusty bread or adding to salads.
• Raise the oven temperature to 425˚F.
• Heat the butter in an oven-proof pan over low heat. Sprinkle both sides of the fish with salt and pepper. When the butter is melted, add the halibut and put it into the oven for 10 minutes. The fish should be just cooked and opaque throughout.
• While the halibut cooks, blend or food process together six cloves of garlic, the mayonnaise, and parmesan. When the halibut is done, pull it out and generously smear the mayonnaise mixture on the top. Switch the oven to a high broil and return the pan to the still-hot oven for 4 minutes under the broiler, until the top is almost entirely golden brown.
• Remove and serve immediately.

HALIBUT WITH BRIGHT LEMON CREAM SAUCE

Steps:

• Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
• Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
• Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.

PORCINI CRUSTED HALIBUT WITH CABERNET VINEGAR SAUCE

Steps:

• Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside. In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside. Cook peeled potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot. Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy.Add 1/5 cup of milk if you wish for a puree like consistency Press halibut filets in porcini powder along with fresly groung pepper and salt mixture. Sear filet in oil in a hot heavy saute pan. Put pan in the oven and finish, about 5 to 7 minutes. Remove fish from oven and plate over potatoes and sauce. Seasonal steamed vegetables such as Swiss chard, peas, spinach or asparagus are recommended as an accompaniment.