Halibut With Porcini Crema Morels And Fava Beans Recipes

HALIBUT & PORCINI CREMA WITH BARBARESCO RECIPE - (4.3/5)

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 WITH TUSCAN BEANS AND ENDIVE

Steps:

• Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the endive quarters, sprinkle with sugar and cook, tossing a couple of times, until lightly browned, about 2 minutes. Add the red onion, peppers and garlic and cook until the endive is wilted, about 2 more minutes. Raise the heat to high, add the beans, broth and rosemary and continue cooking, mashing some of the beans with a spoon to thicken the sauce slightly, 2 to 3 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper; place skin-side up in the pan and cook until golden, about 4 minutes. Turn and cook until firm but still translucent in the center, 4 more minutes.
• Place the halibut fillets in 4 shallow bowls and spoon the beans and endive on top. Garnish with parsley. Photograph by Antonis Achiellos

HALIBUT SUPREME

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a medium baking dish.
• In a bowl, mix the Cheddar cheese, mayonnaise, sour cream, flour, lemon juice, onion, and cayenne pepper.
• Arrange the halibut steaks in the prepared baking dish, and cover with the Cheddar cheese mixture.
• Bake 10 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue baking 15 minutes, or until fish is easily flaked with a fork.

HALIBUT WITH FAVA BEANS AND ASPARAGUS

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.

HALIBUT WITH BRIGHT LEMON CREAM SAUCE

Steps:

• Mix flour, salt, and pepper on a large plate and then dredge each cut of halibut. Shake off any excess flour.
• Melt 4 tablespoons butter in a large saute pan, wait for foam to reduce and add fish to the pan. Saute, turning once, until the fish is cooked all the way through, flakes easily, and is golden brown all over. Transfer fish to a serving platter.
• Melt remaining 2 tablespoons of butter, and add the capers. Saute 1 minute, then add lemon juice and whisk lightly. Pour over the fish on the serving dish and serve immediately, sprinkling with zest and chives.

HALIBUT ON MASHED FAVA BEANS WITH MINT

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.

HALIBUT WITH PORCINI CREMA, MORELS AND FAVA BEANS

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. Serves 4.