Halibut With A White Belgian Beer Sauce Recipes

WATERZOOI

Steps:

• Add butter and olive oil to a large Dutch oven or 12 qt pot and heat over medium until the butter is completely melted and starts to foam. Add the minced shallots and sauté for 3 - 4 minutes. Add the sliced leeks and fennel, season with some salt and pepper and sauté for another 5 minutes or enough time to slightly wilt the leeks. Add the carrots, celery, bay leaves, thyme, and sauté for another 4 minutes. Then add the potatoes, fish stock, cooking beer, and cream; bringing the mixture to a simmer for about 8 minutes.
• Take your fish of choice, removing any skin and bones (saving for fish stock) and cut it into 1 ½ inch cubes. Season with salt and pepper and add to the pot with the mussels, turning down the heat to a low and cook for about 8 - 10 minutes, all the vegetables should be tender, the mussels opened and fish just cooked.
• Note: Do not bring to a boil, just a light simmer or small bubbles around the edge of the pot. This will help prevent the fish from overcooking and becoming tough. Ladle Waterzooi into warm bowls and garnish with chervil or parsley.

HALIBUT, WITH A WHITE BELGIAN BEER-SAUCE.

Steps:

• 1. White wine sauce is something you could make in 15 minutes, but I like to make it in advance: infused white wine with shallot, bay leaf and thyme, add fish stock and reduce by 2/3, add cream, reduce by 1/2, sieve it and add cube of ice cold butter before serving.
• 2. Start with boiling your potatoes and make a mash out of it. Depending on how you like it, mash more or less.
• 3. In the meantime you put a saucepan on the heat and pour in 2 cups of white wine with the chopped shallot, bay leaf and the thyme. When this is infused and reduced by at least 2/3, it becomes almost like syrup. Then add 3 cups of fish stock and reduce by 1/2. Add cream and reduce for another 5 minutes. Then sieve it and season to taste.
• 4. Now your potatoes should be ready. Put it aside and start with a new pan (I prefer coated for this, see "types of pots and pans" on suppliesformykitchen.com) with some olive oil, a cube of butter, all of the leek and a half inch of water.
• 5. Put is on a medium-high fire for about 4 minutes, make sure there is always water in the pan because it should not color or dry out! You have to taste it to make sure it's not underdone or worse!
• 6. Strain the leek and let it sit in the sieve to dry, BUT SAVE THE LIQUID. You will use this to make the mash smoother and tasty!
• 7. Meanwhile you can take a plate or pan that can go into the oven and strike butter with your hands on the whole inside of the pan, add the remaining stock and white wine and pour it in. Also put a bay leaf and some thyme in there and some crushed peppercorns and rough sea- or Himalayan salt. Cover it and let it poach for about 5 minutes in a strongly heated oven, each oven and pot or pan will take another poaching time... Just check up on it frequently and make sure there is always a quarter inch of moisture at the bottom!
• 8. When this is ready. Take out of the oven, and remove any cover it had and let at room temperature while you make the mash.
• 9. Add all the ingredients together for your mash (so also roast some chopped bacon, or cubes) and add the potatoes, leek, some cream and then the liquid from the leek. Season to taste with pepper and salt.
• 10. Then for the last part or the recipe you have to take a clean saucepan, add the 2 egg yolks and 2/3 of a cup of white beer, Belgian of course because this is a Belgian white beer recipe :-) Whisk it on top of a pot filled with simmering water to make sure it's temperature stays beneath the eggs cooking point! Whisk strong until you have a smooth foamy sauce! And add this to the slightly heated white wine sauce.
• 11. DONE! I really you're gonna try this and the next time you make it will be Christmas with your family!
• 12. Spread the love^^ Recipe created and shared by Jan Nevejans at http://suppliesformykitchen.com/belgian-white-beer-recipe/

HALIBUT WITH LEMON-BUTTER AND CRISPY SHALLOTS

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.

BROILED HALIBUT WITH BECHAMEL SAUCE

Steps:

• Cook's Note: The halibut can be substituted with 24 ounces of sole fillets. Reduce the cooking time in the wine mixture to 3 to 4 minutes.
• Spray a 7 by 11-inch glass baking dish with cooking spray. Set aside.
• For the bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 10 minutes. Remove the pan from the heat and stir in the cheese, salt, pepper, and nutmeg.
• For the halibut: In a large saucepan, bring the wine and water to a boil over medium-high heat. Reduce the heat to a simmer and add the halibut. Cover the pan and cook until the flesh is opaque, 8 to 10 minutes. Using a fish spatula, carefully remove the fish and arrange in a single layer in the prepared baking dish. Season with salt and pepper.
• Preheat a broiler. Spoon the bechamel sauce over the fish and top with the Parmesan. Dot with butter and broil until golden, 2 to 4 minutes.

CRISPY BEER BATTERED HALIBUT

Steps:

• Slice fish into rectangular fillets, roughly 6 inches by 2 inches. Remove skin if needed and pat dry with paper towels.
• Prepare your batter by adding 1/2 cup whole wheat flour, Old Bay, and egg to a shallow bowl. Stir a couple of times to break the yolk. Add beer and use a whisk or fork to combine until smooth. Set aside.
• Add vegetable oil to a large pot or saucepan, so that the oil is about 3 inches deep. Turn your heat source up to medium and monitor the temperature of the oil with a kitchen thermometer. Your target is to get your oil to 375°F.
• In a second shallow bowl, add 1/4 cup of whole wheat flour.
• Working with one fish fillet at a time, dip your fish into the flour first, coating completely. Then, take your flour-coated fish and dunk it into your beer batter, making sure you have an even layer of batter coating your fish.
• Carefully drop your battered fish into the hot oil, frying for 4 minutes total. Use a skimmer or sieve to flip the fish after 2 minutes, to ensure an even cook. Repeat with all of your fish fillets, making sure to not overcrowd your oil-the battered fish will stick together if they get too close.
• Carefully remove your fried fish from the oil and place it on a paper towel to absorb excess oil.
• Serve immediately with lemon wedges.

HALIBUT WITH GRAPEFRUIT BEURRE BLANC

Steps:

• Make beurre blanc:
• Finely grate 1 teaspoon zest from a grapefruit. Squeeze 1/2 cup juice from a white grapefruit.
• Cut peel, including all white pith, from remaining fruit with a sharp paring knife and cut segments free from membranes. Chop enough grapefruit segments (use all colors) to measure 1/2 cup. Reserve 1 cup of remaining whole segments.
• Boil juice, wine, shallot, and vinegar in a small heavy saucepan until reduced to about 1 tablespoon. Reduce heat to low and whisk in butter 1 piece at a time, lifting pan from heat occasionally to cool sauce and adding each new piece of butter before previous one has melted completely (sauce must not get hot enough to separate).
• Stir in chopped grapefruit and season with salt and pepper. Keep beurre blanc warm in a metal bowl set over a saucepan of hot water.
• Cook fish and vegetables:
• Preheat oven to 250°F. Pat halibut dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté fish, in batches if necessary, turning over once, until golden brown and just cooked through, about 5 minutes total. Transfer fish to a shallow baking pan and keep warm in oven.
• Wipe skillet clean and heat remaining 1 1/2 tablespoons oil over moderately high heat until hot but not smoking, then sauté mushrooms with salt and pepper to taste, stirring, until golden brown, 5 to 7 minutes. Add endives and sauté, stirring, until leaves are slightly wilted, about 1 minute. Stir in reserved whole grapefruit segments and remove from heat.
• Serve fish over mushrooms, topped with beurre blanc and zest.

HALIBUT WITH CREAM SAUCE

Steps:

• Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish into serving-size pieces, removing and discarding the bones. Place over the onion., In a bowl, combine the mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and seal tightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a fork.