|
|
Cutters Bayhouse
Executive Chef Justin Mevs
Pan-seared Halibut with Lobster Fennel Cream
Serves 4
Ingredients
4 each
halibut 6 oz block cut
Kosher salt and pepper to taste
2 ounces canola oil
2 tsp. olive oil
1 lb. baby spinach
Roasted fingerling potatoes (see below)
12 ounces fennel cream (see below)
2 tsp. chives, 1/8" minced
Roasted
Fingerling Potatoes
1-1/2 lbs. fingerling potatoes cut in half lengthwise
1-1/2 tbsp. lemon juice
Kosher salt and pepper to taste
1 tbsp. extra virgin olive oil
Fennel
Cream
1/2 lb. fennel, fonds removed, chopped 1/2"
1/4 lb. shallots, rough chopped 1/2"
2 ounces Brandy
1 cup water
1 pint heavy cream (36% fat)
2 tsp. lobster base
Pinch ground nutmeg
White pepper to taste
Kosher salt to taste
1 bay leaf
1 tsp. lemon juice
Instructions
Potatoes
-
Place
split potatoes in large mixing bowl. Add in salt,
pepper, lemon juice. Toss until potatoes are fully
coated.
-
Drizzle
oil over potatoes and toss again. Place on sheet pan and
roast in the oven at 325 degrees for 20 minutes or until
tender.
Fennel Cream
-
Place
butter in large, heavy gage saucepan. Heat over medium heat.
-
Add fennel
and shallots. Sweat the fennel mixture until the fennel
becomes soft and tender.
-
Deglaze the
pot with the brandy and water. Simmer for about 15 minutes.
-
Add cream
and remaining ingredients except for lemon juice. Simmer for
30 minutes on low heat.
-
Add the
lemon juice and simmer an additional five minutes.
-
Remove from
heat and strain through a fine china cap.
Cook and
Plate Dish
-
Heat a
sauté pan over high heat. Add in 1-1/2 ounces of canola oil.
-
Dry fish
with a paper towel. Season both sides of halibut with salt
and pepper.
-
Once the
oil begins to smoke, add in the halibut and sear to a golden
brown on both sides. Remove the fish from the pan and place
the halibut in the oven. Cook until it has an internal
temperature of 115-120 degrees.
-
While the
halibut is cooking, heat another sauté pan and add the olive
oil. Once the oil becomes hot, add the spinach with salt and
pepper. Sauté the spinach until it becomes tender.
-
Place the
potatoes in the center of a bowl. Place two potatoes with
the flat side down in the center of the bowl. In the
opposite direction, place the other two potatoes on top of
the first (creating a log cabin effect). Place the sauce
around the potatoes and mound the spinach on top of the
potatoes. Place the halibut on the spinach. Garnish the
sauce with the minced chives and serve.
Click here to see
Justin's tip
May 2009
|
| Visit
our sponsors soon |
|
|
|
Sound
RIDER!
the Northwest's ultimate
motorcycling resource
|
|
|
|
|
| |
| |
| |
|
