Braised Halibut With Tarragon And Chives Recipes

BRAISED HALIBUT WITH TARRAGON AND CHIVES

Steps:

• For the poaching liquid:.
• In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
• Strain and keep warm.
• For the Halibut:.
• In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
• Season fish with salt and add to pan.
• Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
• Using a slotted spoon, remove the fish to a heated platter.
• Add chives and a little of the poaching liquid and lemon wedges.
• Serve at once.

BRAISED RADISHES

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest and 1/2 teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.

BRAISED HALIBUT

Steps:

• Heat the butter in a skillet just wide enough to hold the fish. When hot add the vegetables and saute for a minute or so just to get them sizzling. Add the wine, cover and cook over very low heat until wilted, about 10 minutes.
• Set halibut over the vegetables, season with salt and pepper and add stock or broth just to cover. Simmer, covered, over low heat, until fish is just done, about 10 minutes.
• With a slotted spatula, remove haibut from the liquid and divide into two portions. Set each portion in the bottom of a deep soup plate and garnish with carrot threads or snow peas; season the broth and spoon it over the top; garnish with black sesame seeds if you wish.

BUTTER-ROASTED HALIBUT WITH ASPARAGUS AND OLIVES

Steps:

• Preheat oven to 325°F. Thinly slice one-quarter of asparagus into coins and place in a medium bowl; set aside.
• Heat butter and 2 Tbsp. oil in a small saucepan over medium. As soon as butter is melted, add Aleppo-style pepper and remove from heat.
• Season fish with salt and black pepper on both sides and place on a rimmed baking sheet. Scatter ramps and remaining asparagus around fish; season with salt and black pepper. Pour butter mixture over fish and vegetables. Give vegetables a toss to evenly coat. Roast, undisturbed, until fish is just opaque in the center and asparagus is bright green and tender, 15-25 minutes, depending on the thickness of your fillets.
• Toss olives, chives, lemon juice, 2 Tbsp. tarragon, and remaining 5 Tbsp. oil with reserved asparagus; season with salt and black pepper.
• Transfer fish to a platter; top with ramps and asparagus. Spoon some olive mixture over, then scatter tarragon leaves over. Serve with potatoes, lemon wedges, and remaining olive mixture alongside.

SPAETZLE WITH CORN, PEAS, BRAISED RABBIT AND TARRAGON

Steps:

• For rabbit: preheat oven to 375 degrees. Season rabbit with salt and pepper to taste. Place a large braising pan or casserole over medium-high heat and add vegetable oil. When oil shimmers, add rabbit and brown lightly on all sides.
• Transfer rabbit to a platter. Add carrot, onion and celery root to pan. Sauté until softened and lightly browned, about 10 minutes. Return rabbit to pan on top of vegetables, and add wine, thyme and garlic. Cover and braise in oven for 45 minutes. Meanwhile, prepare corn, peas and spaetzle.
• For corn and peas: in a large saucepan bring milk to a simmer and season lightly with salt. Add corn and simmer for 2 minutes. Drain, cut corn from cob and reserve. Fill a small saucepan with lightly salted water and bring to a simmer. Add peas and simmer just until they turn bright green. Drain, cool in ice water, drain again; reserve.
• For spaetzle: place a large pot of lightly salted water over high heat to bring to a boil. Place flour in a large bowl and season to taste with salt, pepper and a pinch of nutmeg. Add eggs, 1/2 cup cream and quark; mix well. When water boils, press dough through a spaetzle maker directly into water. As noodles float to top, remove with a slotted spoon and transfer to a bowl. Mix with a bit of olive oil. Set aside.
• To finish: when rabbit is cooked, reserve 3 tablespoons stock. Remove rabbit meat from bones and cut into small cubes. Place a large sautépan over medium heat, and add butter, corn, peas, rabbit and spaetzle. Sautè until thoroughly heated. Add reserved rabbit stock, 5 teaspoons heavy cream and a dash of lemon juice. Bring to a boil, add tarragon and chives, and season with salt and pepper to taste.

GRILLED HALIBUT WITH LEMON TARRAGON MUSTARD

Steps:

• In a small bowl whisk together the lemon juice, zest, mustard, tarragon, and chives or scallions, then gradually whisk in the olive oil until well incorporated to make the marinade; season to taste with salt and freshly ground pepper.
• Place fish steaks in a Ziplock bag (or use a large shallow non-reactive dish w/ cover), then add the marinade, close the bag securely, and refrigerate for 30 minutes to 2 hours.
• Prepare your barbecue or grill pan to medium temperature.
• Grill the fish about 3 inches from the coals, or in the grill pan, for 5 to 7 minutes on each side or to desired doneness.
• Transfer steaks to a serving platter, garnish with lemon slices and tarragon, and serve immediately.
• Goes nicely with a rice salad!
• Note: you can also use this recipe with salmon steaks or fillets.
• Source: The Taste of Summer by Diane Rossen Worthington, and Moyn at Gail's Recipe Swap.

HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS

Steps:

• Preheat oven to 450°F.
• In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.
• In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.
• Serve fillets on top of coulis.
• Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.
• In a saucepan, heat coulis over low heat, thinning with more water if too thick, and season with salt and pepper. Keep coulis warm.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

WHITE FISH WITH BRAISED LEEKS AND SAFFRON

Steps:

• Crush saffron and a pinch of kosher salt with a mortar and pestle (or with the side of a large knife) until combined. Stir in hot water; set aside.
• Heat 2 tablespoons oil and 1 tablespoon butter in a large straight-sided skillet or braiser pan over medium. Add leeks; season with kosher salt and pepper. Cook, stirring occasionally, until bright green and evenly coated, 3 to 4 minutes. Add vermouth and tomatoes; cook 1 minute.
• Add saffron water and broth; bring to a boil, then reduce heat to medium low and simmer, partially covered, until leeks are completely tender, about 25 minutes.
• Season both sides of fish with kosher salt and lemon zest; drizzle with remaining 1 tablespoon oil. Nestle into leek mixture, cover, and cook until fish is opaque and just cooked through, 5 to 6 minutes. Stir remaining 1 tablespoon butter into broth. To serve, toss together herbs and sprinkle over fish, then drizzle with more oil and season with flaky salt.