Poached Darne Of Halibut Stuffed With A Salmon Mousse Recipes

BUTTER-POACHED HALIBUT

Steps:

• Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
• Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
• Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.

POACHED DARNE OF HALIBUT STUFFED WITH A SALMON MOUSSE

Steps:

• Preheat the oven to 320 degrees Fahrenheit
• Fillet the halibut or turbot on a cutting board using a large sharp French knife and remove all the fins. Split the fish in half from the tail end first, working towards the head. Once at the gills, cut tight to the gills to cleanly remove one side of the halibut. Cut two centre pieces of the halibut approximately 10 ounces each in weight. Then, using a small knife, remove the bone from the centre of the darne. Place in a deep dish, which has been lightly buttered and refrigerate.
• To make the salmon mousse, take the well-chilled salmon and dice it, then puree in a food processor. Add the egg white, a splash of vermouth and a little cream at a time until the right consistency has been reached. The mousse should form soft peaks. Season with salt, pepper and place the mixture into a piping bag with a plain tip.
• Take the darne out of the fridge and pipe the salmon mousse into the centre cavity, which has been created by removing the bones. Fill the cavity to about a -inch above the top and place the fish back into the deep dish. Heat the fish stock in a saucepan until hot but not boiling. Season it well.
• Add the hot fish stock and white wine. Cover the dish with a sheet of parchment paper and poach in the oven for approximately 12 to 18 minutes. When cooked allow the fish to relax for a few minutes and remove the skin. Make a simple sauce using a little of the fish stock. Place the fish on the sauce, sprinkle with freshly chopped chives and serve.
• Note: The mousse for this dish can be made from sea scallops, pike, shrimp and can be garnished with sliced truffles, caviar, or lobster tail. It is also a common practice to sometime remove the skin of the halibut or turbot once it has been poached.

RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS

Steps:

• Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
• In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
• Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
• Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.

POACHED HALIBUT

Steps:

• Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.