STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
STEAMED HALIBUT WITH SOTHY
Steps:
- For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
- For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
- Strain the rice and keep warm.
- For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
- Serve the halibut with the rice and Sothy on the side.
STEAK WITH HORSERADISH-CHIVE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Marinate a 1-pound hanger steak (center sinew removed) in a mix of 1 cup red wine vinegar, 1/3 cup cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons chopped rosemary, 4 chopped garlic cloves, 2 tablespoons sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch 1 bunch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with 1 cup sour cream, 3 tablespoons horseradish and a pinch of salt.
BORSCHT HORSERADISH TERRINE
Grimes spent hours exploring Nagyvásárcsarnok, Budapest's largest indoor market hall, where he discovered all kinds of cured and jellied meats, pickled vegetables, and a virtual hanging garden of sausages. This magnificent cold layered terrine, which requires almost no cooking, was inspired by that bounty. Horseradish and sour cream, so abundant in central European cooking, complement the beets and the tongue's smoky richness. The success of this dish depends largely on using good-quality borscht such as Golds Russian Style (avoid brands containing high-fructose corn syrup).
Provided by Paul Grimes
Yield Makes 8 to 10 (first course) servings
Number Of Ingredients 16
Steps:
- Lightly oil terrine. Cut a strip of parchment paper to fit in bottom of terrine and up the 2 ends, allowing overhang at each end.
- Put 2 teaspoons cold water in a small metal bowl, then sprinkle 1/2 teaspoon gelatin evenly over water. Let stand 1 minute to soften.
- Meanwhile, stir together sour cream, horseradish, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
- Heat softened gelatin in bowl set over a small saucepan of barely simmering water, stirring, until dissolved, about 30 seconds. Remove bowl from heat and stir in 2 tablespoons horseradish cream, then stir mixture into remaining horseradish cream until combined well.
- Spoon into terrine, smoothing surface, then chill until set, about 10 minutes.
- Simmer broth, bay leaf, garlic, red-pepper flakes, cloves, and lemon juice in a 1-quart saucepan, covered, 5 minutes. Remove from heat and set aside.
- Put remaining 2 tablespoons cold water in cleaned small metal bowl, then sprinkle 2 teaspoons gelatin evenly over water. Let stand 1 minute to soften.
- Add softened gelatin to broth in saucepan and heat over low heat, stirring, until gelatin is dissolved. Strain broth through a fine-mesh sieve into a metal bowl, discarding solids. Transfer 1/2 cup broth to cleaned small metal bowl (reserve remaining broth in other bowl). Put small bowl (with 1/2 cup broth) into an ice bath and let stand, stirring gently, until broth is cool and syrupy.
- Spoon 1/4 cup cooled broth onto set horseradish cream layer (reserve remaining broth in small bowl at room temperature), then chill terrine until set, about 10 minutes.
- Add veal tongue and gherkin to larger quantity of reserved broth in bowl, then put bowl into a large ice bath and stir gently and constantly until mixture has consistency of raw egg whites. Pour mixture onto set broth layer in terrine and chill until set, 15 to 20 minutes.
- Spoon remaining 1/4 cup broth in small metal bowl over set tongue layer. (If broth has gelled, re-melt over barely simmering water, then put bowl into large ice bath and let stand, stirring, until cool and syrupy.) Chill terrine until broth layer is set, about 10 minutes.
- Stir together borscht liquid, 1/4 teaspoon salt, and 1/8 teaspoon pepper in cleaned 1-quart saucepan. Transfer 2 tablespoon seasoned borscht mixture to cleaned small metal bowl, then sprinkle remaining 2 teaspoons gelatin evenly over mixture. Let stand 1 minute to soften.
- Add softened gelatin to borscht mixture in saucepan and heat over low heat, stirring, until gelatin is dissolved. Transfer to cleaned small metal bowl. Put bowl in ice bath and stir gently and constantly until consistency of raw egg whites. Spoon over set broth layer and chill terrine at least 4 hours.
- Invert a large plate over terrine, then carefully invert terrine onto plate with aid of parchment. Cut terrine into 3/4-inch-thick slices.
STEAMED HALIBUT IN BORSCHT WITH WARM CHIVE-HORSERADISH SAUCE
This steamed halibut in borscht with warm chive-horseradish sauce from Le Bernardin hits the correct flavor notes for a Passover menu. One could chill the sauce and, instead of the halibut, substitute ovals of gefilte fish, which is often served with beet horseradish. To conform to kosher dietary laws, mayonnaise can be used instead of crème fraîche for a meal that contains meat.
Provided by Florence Fabricant
Categories main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a heavy 3-quart saucepan. Add onions and fennel, and cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley and chopped cabbage in a double thickness of cheesecloth, and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove from heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.
- Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.
- Mix creme fraiche, sour cream or mayonnaise with horseradish, sugar and chives. If using mayonnaise, thin it beforehand with 2 tablespoons water. This sauce can be gently warmed in a small saucepan or chilled to serve cold.
- To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish. Or spoon chilled beet mixture into shallow soup plates, add cabbage, and top with gefilte fish. Serve horseradish sauce, warm or chilled, on the side.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 4 grams, Protein 81 grams, SaturatedFat 5 grams, Sodium 1602 milligrams, Sugar 11 grams
HORSERADISH CHIVE BUTTER
Categories Condiment/Spread Quick & Easy Horseradish Chill Chive Gourmet
Number Of Ingredients 3
Steps:
- In a small bowl cream together the butter, the horseradish, the chives, and salt and pepper to taste. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with grilled meat.
HOT HORSERADISH CREAM SAUCE
Make and share this Hot Horseradish Cream Sauce recipe from Food.com.
Provided by Barb in WNY
Categories Sauces
Time 15m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter and stir in flour.
- Add milk a little at a time, stirring well after each addition to prevent lumps.
- Add more milk if sauce is too thick, continue cooking if sauce is too thin.
- Add mustard and salt and pepper to taste.
- Pour hot over vegetables.
Nutrition Facts : Calories 92.5, Fat 6.4, SaturatedFat 4, Cholesterol 18.3, Sodium 231.1, Carbohydrate 6.3, Fiber 0.2, Sugar 3.3, Protein 2.6
HOT HORSERADISH SAUCE
Serve this with hot roast beef or boiled beef. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Sauces
Time 45m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place horseradish in a small saucepan.
- Add flour, salt, paprika and butter; pour in cream and cook until thick and smooth, stirring constantly.
- Remove from heat, pour over egg yolk, stirring constantly; return to saucepan and cook for 30 minutes on low heat.
- Serve at once.
Nutrition Facts : Calories 65.6, Fat 5.8, SaturatedFat 3.4, Cholesterol 47.6, Sodium 210.1, Carbohydrate 3, Fiber 0.7, Sugar 1.6, Protein 0.9
More about "steamed halibut in borscht with warm chive horseradish sauce recipes"
HOW TO STEAM HALIBUT: KEY NO-FAIL TIPS - WILD ALASKAN …
From wildalaskancompany.com
STEAMED HALIBUT WITH GINGER RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
SPICY HALIBUT WITH HORSERADISH SAUCE - BIGOVEN.COM
From bigoven.com
STEAMED HALIBUT WITH RYE CRISPIES RECIPE - GREAT …
From greatbritishchefs.com
STEAMED HALIBUT WITH DAIDAI CHIVE SAUCE - HAPPY …
From happydonabelife.com
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE
From wholesomeyum.com
STEAMED HALIBUT WITH HORSERADISH AND VODKA - RICARDO
From ricardocuisine.com
4/5 (5)Category Main DishesServings 4Total Time 35 mins
HALIBUT RECIPES - NYT COOKING
From cooking.nytimes.com
STEAMED HALIBUT WITH HORSERADISH AND VODKA - RECIPES LIST
From recipes-list.com
HORSERADISH CRUSTED HALIBUT
From horseradish.org
STEAMED HALIBUT WITH HORSERADISH AND VODKA | RICARDO
From ricardocuisine.com
HORSERADISH CRUSTED ALASKAN HALIBUT WITH 4 CITRUS SAUCE RECIPE
From tableagent.com
STEAKHOUSE CREAMY HORSERADISH SAUCE - A DUCK'S OVEN
From aducksoven.com
STEAMED HALIBUT | CANADIAN LIVING
From canadianliving.com
HALIBUT WITH VEGETABLES AND HORSERADISH SAUCE RECIPE - EAT …
From eatsmarter.com
SPOONBREAD FOR HIERONYMUS: APRIL 2008
From spoonbreadforhieronymus.blogspot.com
BORSCHT WITH HORSERADISH CREAM RECIPES | GOODTO
From goodto.com
NEW IDEA FOR FISH ECHOES SEDERS PAST - THE NEW YORK TIMES
From nytimes.com
10 BEST WARM HORSERADISH CREAM SAUCE RECIPES - YUMMLY
From yummly.com
HORSERADISH CHIVE SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HEARTY BORSCHT WITH HORSERADISH-DILL SOUR CREAM - WILLIAMS SONOMA
From williams-sonoma.com
STEAMED HALIBUT RECIPE | ALASKA GOLD SEAFOOD
From alaskagoldbrand.com
WARM BEEF AND CHEDDAR SANDWICHES WITH HORSERADISH SAUCE RECIPE
From seriouseats.com
STEAMED HALIBUT IN BORSCHT WITH WARM CHIVE-HORSERADISH SAUCE
From copymethat.com
STEAMED HALIBUT IN BORSCHT WITH WARM CHIVE-HORSERADISH SAUCE
From spoonbreadforhieronymus.blogspot.com
BASIL-STEAMED HALIBUT WITH LEMON CRèME SAUCE RECIPE | MYRECIPES
From myrecipes.com
STEAMED HALIBUT WITH HORSERADISH AND VODKA | RICARDO | RECIPE
From pinterest.ca
STEAMED HALIBUT RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST EVER EASY HORSERADISH SAUCE - THE BUSY BAKER
From thebusybaker.ca
STEAMED HALIBUT - MISS CHINESE FOOD
From misschinesefood.com
9 SAUCES AND TOPPINGS TO SLATHER ON YOUR HALIBUT STEAKS
From wildalaskancompany.com
STEAMED HALIBUT WITH DAIDAI CHIVE SAUCE | RECIPES, HALIBUT …
From pinterest.com
STEAMED HALIBUT - RECIPE | COOKS.COM
From cooks.com
20 HORSERADISH RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
HALIBUT WITH BORSCHT SAUCE - A TRAVEL & LIFESTYLE WEBSITE
From galavante.com
STEAMED HALIBUT WITH RYE CRISPIES RECIPE - FOOD NEWS
From foodnewsnews.com
LONDON BROIL WITH CREAMY HORSERADISH SAUCE RECIPE - FOOD REPUBLIC
From foodrepublic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love