Halibut With Fava Beans And Asparagus Recipes

Steps:

• Cook fava beans in large saucepan of boiling salted water 2 minutes; drain. Transfer to large bowl of ice water. Cool beans; peel if using fresh beans. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Mix 2 teaspoons mint, 1 teaspoon lemon peel, 3/4 teaspoon coarse salt, and 1 pinch of red pepper in small bowl. Arrange fish on large rimmed baking sheet. Rub mint mixture all over fish. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fava beans. Sprinkle with coarse salt, black pepper, and pinch of red pepper. Cook until heated through and tender, stirring occasionally and adding water by 1/4 cupfuls if dry, about 5 minutes. Using potato masher, mash beans to coarse puree, adding water by 1/4 cupfuls if dry. Season with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• Dredge fish in flour, shaking off excess. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat. Cook fish until lightly browned and just opaque in center, about 4 minutes per side.
• Meanwhile, rewarm fava bean puree. Stir in remaining 1/4 cup mint, 1 teaspoon lemon peel, and 3 tablespoons olive oil.
• Divide fava bean puree among plates. Top with fish and serve.

Steps:

• Mix milk, flour, 5 whole eggs, nutmeg, 1 teaspoon of salt and freshly ground pepper and minced garlic until the dough forms. Allow to rest for 30 minutes. Over a pot of salted boiling water, pass the dough through a perforated pan or spaetzle maker. Once the dumplings float, strain out of the water and place them on a tray until room temperature. Moisten with a little oil and store for up to 2 days, refrigerated.
• In a pot place 2 tablespoons of butter, 2 shallots, 1 cup of leeks and 1 cup of mushrooms and cook over medium heat for 15 minutes. Then add the fish stock and reduce by half. Add your 1-quart of cream and reduce by another two thirds. Place in a blender until smooth and pass through a strainer. Adjust with salt and pepper.
• You will need 2 pans for cooking and a small pot for your sauce. In a pan on medium-high heat, add the oil and allow 30 seconds to heat up. Then place the fillet of fish away from you in a pan so it doesn't splash you. While the fish is cooking, put the other pan on high heat, place half of the butter and allow to brown slightly. Once slightly brown add the spatzle and allow to cook for about 1 1/2 minutes. At this stage add the fava beans and lobster; allow to cook for no more than 2 minutes.
• Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute. Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top.

Steps:

• For halibut: Preheat a 12-inch saute pan over medium-high heat. Add extra-virgin olive oil and butter. Season halibut with salt and pepper and dust with the flour, shaking off the excess. As your butter starts to brown, gently lay each steak in your pan. Allow to cook until golden brown on both sides and cooked through, approximately 3 to 4 minutes on each side.
• For asparagus: Preheat the oven to 350 degrees F.
• Trim and clean your asparagus. In a large bowl add cleaned asparagus, minced garlic, minced shallots, and extra-virgin olive oil. Season, to taste. Lay prepared asparagus on a half sheet pan and roast until tender, about 10 to 15 minutes. Right before taking your roasted asparagus out of the oven liberally top with freshly grated parmesan cheese. The heat of your pan should melt your cheese.
• To serve, place 4 pieces of asparagus on a plate, top with golden brown halibut steak. Drizzle with extra-virgin olive oil. Garnish with a sprig of chervil or chives

Steps:

• Heat canola oil in a pan over medium heat and add prosciutto and shallots. Sweat until shallots are soft and translucent. Cover with stock and simmer for about 10 minutes. Stir in truffles. Set aside.
• Blanch the peas, sugar snaps, asparagus and fava beans separately in boiling water, until tender, about 1 minute. Remove from heat and immediately plunge into an ice-water bath to stop the cooking. Set aside fava beans, 1 cup of sugar snaps and asparagus. Place peas and 1/2 cup of sugar snaps in a blender or food processor and puree. Force puree through a fine-mesh sieve to remove any lumps or strings. Set aside in a small pot.
• In a heavy casserole large enough to accommodate 6 fillets, bring 1/4 inch of salted water to a simmer. Salt and pepper each fillet on both sides. Gently poach for 3 to 5 minutes, until the halibut is just cooked through. Test for doneness by inserting a skewer in thickest part of fish for 5 seconds. Skewer should be warm upon removal.
• Bring the chicken-stock-and- truffle mixture to a boil and carefully whisk in 4 tablespoons butter. Add remaining snap peas, fava beans and asparagus, along with oregano, and hold over low heat. Reheat pea puree and stir in remaining butter. Spoon some puree down center of plate in a line and top with a fillet, crosswise over puree. Squeeze lemon juice over halibut and a pinch of sea salt. Spoon over sauce. Repeat 5 times. Serve.

Steps:

• Preheat the oven to 300 degrees F.
• Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
• Whisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.
• Add all the ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
• Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

Steps:

• Season the halibut with the lemon zest, thyme, and parsley. Cover and refrigerate at least 4 hours or overnight.
• Remove the fish from the refrigerator 15 minutes before cooking to bring it to room temperature.
• Place the potatoes in a medium pot, cover with cold water (by at least 4 inches), and add 1 tablespoon salt. Bring to a boil, turn down the heat, and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Reserve a cup of the water and strain the potatoes. When the potatoes have cooled, slightly smash them with the heel of your hand.
• Heat a large sauté pan over medium heat for 1 minute. Add the butter, smashed potatoes, and 3/4 teaspoon salt. Stir to coat the potatoes with the butter. Add the fava beans and a few tablespoons of the reserved potato water to the pan. Turn off the heat and cover while you cook the fish.
• Heat a large sauté pan over high heat for 2 minutes. (You may need to cook the fish in batches or in two pans.) Swirl in the olive oil and wait 1 minute. Carefully lay the fish in the pan and cook 3 to 4 minutes, until it's lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes until it's almost cooked through. Be careful not to overcook the fish. When it's done, it will begin to flake and separate a little and the center will still be slightly translucent. Remember, the halibut will continue to cook a bit more once you take it out of the pan.
• Turn the heat under the potatoes up to medium, uncover, and heat the potatoes and favas until hot through. Toss in the pea shoots and cook about 1 minute, stirring to combine until the pea shoots are just wilted. Taste for seasoning. Spoon the potatoes onto a large warm platter, dot half the crème fraîche over them, and spoon half the lemon salsa on top. Arrange the halibut over the potatoes and spoon the remaining crème fraîche and lemon salsa over each piece of fish.
• Using a mortar and pestle, pound the savory leaves to a paste. Add the crème fraîche and use a rubber spatula to scrape the sides and combine well. Season with 1/4 teaspoon salt and a pinch of black pepper.
• Cut both ends off the Meyer lemons. Place the lemons cut side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and white cottony pith, working from top to bottom and rotating the fruit as you go. Then, one at a time, hold each lemon in your hand and carefully slice between the membranes and the fruit to release the segments in between. Discard the seeds and reserve the juice. You should have about 1/4 cup of segments and 1/4 cup of juice.
• Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt. Let sit 5 minutes and slowly whisk in the olive oil. Stir in the lemon segments, savory, mint, and parsley. Taste for balance and seasoning.
• You can make the Meyer lemon salsa and the savory crème fraîche earlier in the day. You could also boil and smash the potatoes ahead of time.

Steps:

• Crush saffron threads between your fingers and place in a small bowl or ramekin. Add 1 tablespoon warm water and set aside.
• In a mortar and pestle, pound together almonds, garlic and anchovies along with a pinch of salt into a paste. Set aside.
• In a heavy straight-sided skillet or wide saucepan, heat olive oil over medium-high heat. Season fish with salt and pepper. When oil is hot, sear fish for 1 minute on each side. Remove to a plate or platter.
• Reduce heat to medium and add anchovy paste to pan. Cook, stirring and scraping bottom of pan, until garlic is fragrant, 30 seconds to a minute. Stir in 3 cups water and stir to deglaze bottom of pan. Add potatoes and a pinch of salt. (Don't salt to taste now or broth will become too salty when reduced later.) Bring to a boil. Add saffron with soaking water, reduce heat, cover and simmer until potatoes are just tender, 10 to 15 minutes.
• Carefully add seared halibut fillets and asparagus to pan. Tip in any liquid that has accumulated on the plate or platter, and bring back to a bare simmer. Cover and poach gently for 5 minutes, or until fish is opaque and asparagus is tender. With a slotted spoon or tongs, carefully remove fish fillets to 4 warm wide soup bowls. If necessary, simmer asparagus for another minute or 2. It should be tender but not too soft.
• Divide potatoes and asparagus among the bowls. Turn up heat and reduce liquid in pan by half, stirring. Taste and adjust seasoning. Stir in parsley and basil and simmer 20 to 30 seconds. Spoon broth over fish and vegetables and serve.

Steps:

• Prepare a medium-hot fire (450°F) in a wood-fired grill.
• Combine the fennel seeds and olive oil to create a paste. Add the salt and pepper. Rub each fillet with the mixture and set aside at room temperature.
• To make the ragout, bring the white wine and stock to a low boil in a small nonreactive saucepan. Add the saffron threads, remove from the heat, and set aside.
• Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the shallots and sauté until soft, about 3 minutes, then add the leeks and mushrooms and sauté for 5 minutes. Add the thyme sprigs. Add the saffron liquid and stir to scrape up the browned bits from the bottom of the pan. Stir in the remaining 2 tablespoons butter, the fava beans, and carrots and cook over low heat for 5 to 7 minutes, until the favas and carrots are tender. Remove the thyme and add the parsley. Season to taste with salt and pepper. Set aside and keep warm.
• Oil the grill grids and add the halibut. Cover and cook on one side until the flesh is opaque throughout, 8 to 10 minutes. (With the lid closed, the delicate halibut does not need to be turned over and cooked on both sides.) Transfer to a warmed platter, grilled side up, surround with the ragout, and serve.
• Cleaning Leeks
• Leeks add an incredible depth of flavor to homemade soups, but they are like sand traps. Trim off the root ends, then make two perpendicular cuts down the entire length of the dark green leaves. Swish the leeks in a bowl of warm water (I find that cold water makes the sand cling), separating the dark green leaves to expose any sand. Then chop them and swish around in a fresh bowl of water. Lift out chopped leeks with your fingers, allowing any sediment to sink to the bottom of the bowl
• steaming fava beans
• Rather than the tedious three-step method of shelling, blanching, and peeling fava beans, try this time-saver from Paula Wolfert.
• Place unshelled fava beans in a steamer rack over boiling water; cover and cook until wilted, about 15 minutes. Remove from the steamer and let cool to the touch. Remove the pods, then remove the skin from each fava bean.
• If the beans will be cooked further, cut back a bit on the steaming time so the beans will be slightly undercooked when skinned.