Porcini Crusted Halibut With Cabernet Vinegar Sauce Recipes

PORCINI-CRUSTED FILET MIGNON WITH FRESH HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Process dried porcini mushrooms in spice grinder to fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
• Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon rounded tablespoon of herb butter atop each steak and serve.

PORCINI CRUSTED HALIBUT WITH CABERNET VINEGAR SAUCE

Steps:

• Spread dried porcini mushrooms on a cookie sheet and dry further in a 250-degree oven for about 15 minutes or until brittle. Allow to cool and pulverize to a fine powder in a blender. Set aside. In a non-reactive saucepan, combine shallots and red wine, along with a good pinch of salt. Bring to a boil and reduce until about 2 tablespoons remain. Add Cabernet vinegar and reduce again until almost dry (about 1-2 tablespoons). Remove from heat for a moment. Return pan to very low heat and begin adding butter one tablespoon at a time, whisking continuously. Adjust seasoning and set aside. Cook peeled potatoes and garlic in large saucepan of boiling salted water until tender, about 25 minutes. Drain well. Return potatoes and garlic to pot. Using handheld electric mixer, beat potato mixture at low speed until smooth. Add butter; beat until melted and smooth. Increase speed and whip potatoes just until light and fluffy.Add 1/5 cup of milk if you wish for a puree like consistency Press halibut filets in porcini powder along with fresly groung pepper and salt mixture. Sear filet in oil in a hot heavy saute pan. Put pan in the oven and finish, about 5 to 7 minutes. Remove fish from oven and plate over potatoes and sauce. Seasonal steamed vegetables such as Swiss chard, peas, spinach or asparagus are recommended as an accompaniment.

PARMESAN CRUSTED BAKED HALIBUT

Steps:

• Heat oven to 475° and brush a baking sheet with oil. In a small bowl, lightly beat egg and milk together. In a separate bowl, stir together parmesan cheese, flour, paprika, pepper and salt. Dip fish fillets in egg wash, and then dredge in flour mixture. Lay fish fillets in a single layer on prepared baking sheet. Top with dabs of butter and bake for 8-10 minutes, or until crispy and baked through.

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.

PORCINI-CRUSTED PORK WITH POLENTA

Steps:

• Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.