HALIBUT & PORCINI CREMA WITH BARBARESCO RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 14
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.
HALIBUT CRUDO WITH SHAVED RADISHES, FRIED CAPERS, AND CHIVE OIL
Inspired by the simplicity and purity of Japanese sashimi, American chefs are exploring the world of seafood crudo (Italian for raw). Typically, crudo is accompanied by Mediterranean garnishes like capers and olive oil rather than the soy-based dipping sauce that is served with sashimi. At the 2005 Workshop, Florida chef James Reaux made a beautiful halibut crudo with chive oil, using the abundant chives in the winery garden. For raw preparations such as this one, the seafood must be impeccably fresh.
Yield serves 8
Number Of Ingredients 8
Steps:
- For the chive oil: Put the chives and olive oil in a blender and puree until smooth. Transfer to a small bowl.
- With a sharp knife, cut the halibut fillet into broad, paper-thin slices, as if slicing smoked salmon. As you work, arrange the slices, slightly overlapping, on 8 chilled salad plates. You should be able to make about 32 slices, or 4 per portion. Drizzle the fish with Meyer lemon juice, using about 1 teaspoon per portion, then sprinkle with fleur de sel. Put a clump of shaved radish on the center of each portion, then drizzle chive oil around (not over) the fish, using about 2 teaspoons per portion.
- In a small saucepan, heat about 1 inch of vegetable oil to 360°F. To test whether the oil is hot enough, add a couple of capers; they should sizzle on contact. Add all the capers and cook, stirring with a wire-mesh skimmer, until they stop sizzling fiercely, about 20 seconds. Transfer to paper towels with the skimmer. The buds should have opened slightly, and they should be crisp. Scatter over the fish and serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another brisk, refreshing white wine.
PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER
Categories Beef Garlic Herb Mushroom Quick & Easy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
- Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.
PORCINI-CRUSTED COD WITH THYME-BUTTER SAUCE RECIPE - (4.2/5)
Provided by á-31592
Number Of Ingredients 10
Steps:
- Place mushrooms in a spice grinder or food processor, and pulse until finely ground. Sprinkle cod with ground mushrooms, salt, and black pepper. Heat oil in small skillet over medium-high heat. Add cod and cook, turning once, just until opaque in center, about 6 minutes. Transfer cod to plate. Add wine, broth, and thyme to skillet; bring to boil and cook, stirring constantly, until reduced to 1 tablespoon. Remove skillet from heat and swirl in butter. Pour sauce over fish and serve immediately.
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