HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl until well blended (mixture will be like a thick sauce). Set aside until ready to use.
- For the halibut and crispy shallots: Combine the olive oil, lemon juice, garlic, salt, pepper and garlic in an 8-by-8-by-2-inch glass dish. Whisk the marinade to blend. Add the halibut and turn several times to coat evenly. Let stand 15 to 20 minutes.
- Combine the grapeseed oil and shallots in a medium heavy saucepan over medium-high heat. Cook, stirring often, until the oil heats up and the shallots turn golden brown, 5 to 7 minutes. Transfer the shallots with a slotted spoon to several layers of paper towels to drain and crisp. Sprinkle with salt and pepper just before using.
- Heat a large dry nonstick skillet over medium-high heat. Lift the halibut from the marinade, letting the excess drain off. Add the halibut to the hot skillet and sear 3 minutes. Turn the fish over using a flexible metal spatula. Sear until still slightly pink in the center, about 3 minutes longer, depending on thickness. Transfer the halibut to plates. Top with a generous dollop of lemon-butter and pile the shallots alongside or scatter around the fish. Garnish with the lemon wedges and serve.
CRISPY FRIED SHALLOTS
Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they are indispensible. You may want to make double batches, as people have a hard time resisting the urge to snack on them.
Provided by Charles Phan
Categories Fry Quick & Easy Deep-Fry Shallot
Yield Makes 1 cup fried shallots
Number Of Ingredients 2
Steps:
- 1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
- 2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
- 3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.
CRISPY FRIED SHALLOTS
Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.
Provided by Molly Baz
Categories Bon Appétit Condiment Shallot Fry
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
- Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20-25 minutes. (Keep an eye on them; once they start to brown they'll darken fast).
- Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use.
- Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.
CRISPY FRIED SHALLOTS
Make and share this Crispy Fried Shallots recipe from Food.com.
Provided by Gandalf The White
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Heat the oil to 360°F.
- Separate the shallot slices into rings and place them in a medium bowl.
- Make certain the shallots are not moist, since otherwise they may splatter when they go into the oil.
- Sprinkle flour over the shallots and toss them lightly to coat evenly.
- Working with a small quantity, sprinkle the shallots over the oil and stir gently to keep them separated.
- Fry until golden brown, about 12-14 minutes.
- Remove with a slotted spoon, then put on paper towels to drain the oil.
- Sprinkle with salt while still warm.
- Continue frying the rest of the shallots, salting each batch while it is still warm.
- Use as a garnish for Spiced Carrot Soup, Recipe #108333.
Nutrition Facts : Calories 30.3, Fat 0.1, Sodium 391.6, Carbohydrate 6.9, Fiber 0.1, Protein 1
CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)
This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH
Provided by ChefDLH
Categories Onions
Time 55m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
- Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
- Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
CRISPY SHALLOTS
Steps:
- In a large pot or deep fryer heat peanut oil until piece of shallot dropped in oil sizzles. Add shallots, stirring constantly, and fry until crisp and lightly browned. Remove with a slotted spoon or spider to drain on paper towels. Add salt to taste and toss. Let cool to room temperature and store in an airtight container for up to a week.
DAVID TANIS'S CRISPY FRIED SHALLOTS
These crispy shallot slices are fantastic sprinkled over chops and burgers, and just as good on salads or steamed vegetables. The trick is to start in cold oil and cook them slowly. They may be made several hours ahead, or even the day before. The flavorful cooking oil may be saved and used for other recipes.
Provided by David Tanis
Categories quick
Time 25m
Yield About 3/4 cup
Number Of Ingredients 3
Steps:
- Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
- Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 5 grams, TransFat 0 grams
CRISPY SHALLOTS AND GARLIC
This gently-fried topping takes a little patience, but leaves you with sweet, aromatic, crunchy bits that will elevate salads, sandwiches, pasta or noodles. And the oil you fry it in also takes on terrific flavor - also great for drizzling on most anything you can think of.
Provided by Francis Lam
Categories vegetables
Time 1h
Yield 1 1/2 cups fried shallots, plus 2 cups infused oil
Number Of Ingredients 4
Steps:
- Add the shallots and oil to a large saucepan. Cook over high heat, stirring occasionally, until the oil bubbles intensely, about 7 minutes; turn heat to medium-low to maintain a spirited simmer. 6 minutes later, add the garlic. Cook, stirring often, and more frequently as it darkens, until the shallots turn from sticky to fluffy and medium golden brown, 20 to 25 minutes later.
- Strain, keeping the oil, and drain the shallots and garlic in one layer on a paper-towel-lined baking sheet. Season with salt, and let cool until crisp. Fried chips will hold in an airtight container for 3 days, or for 2 months in the refrigerator. The oil, which is great for dressings or drizzling, holds for 2 months in the refrigerator.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 29 grams, Carbohydrate 11 grams, Fat 32 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 230 milligrams, Sugar 5 grams, TransFat 0 grams
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- Turn the heat up to high and watch the shallots bubble (first you'll see small bubbles, then more rapid ones will appear): That's the water evaporating off.
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- Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
- Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
- Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.
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