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PAN SEARED HALIBUT
WITH FOREST MUSHROOMS & CRISP LEEKS
INGREDIENTS
4 x 5 oz fresh halibut filet
8 oz morels, chanterelles & porcini mushrooms
8 pce pearl onions
8 pce small garlic cloves
12 oz red wine
12 oz chicken stock
2 oz bacon julienned
4 oz olive oil
16 oz vegetable oil
1 cup leeks (washed and cut in to julienne strips)
1 cup potato flour
3 oz milk
italian parsley
sea salt
METHOD
1. Heat a saucepan over medium heat
2. Sauté onions, garlic cloves and bacon in 2
oz olive oil for 3 minutes or until soft.
3. Add mushrooms to saucepan. Sauté for another
3 minutes.
4. Add wine and chicken stock. Season with sea salt.
5. Bring to a boil. Turn heat down and simmer for 10
minutes.
6. Strain liquid from mushrooms. Keep mushrooms warm.
Place liquid in another pan. Boil and reduce volume
by half.
7. In a heavy skillet heat remaining olive oil and sear
halibut filets on both sides over high heat.
8. Continue cooking process in a 400 degree oven for
5 minutes.
9. Heat vegetable oil in deep fryer.
10. Add leeks to milk and immediately strain and add
to potato flour. Shake off excess flour.
11. Fry leeks in deep fryer until brown. Remove and
place on a paper towel.
12. Arrange mushrooms on warm plates. Add red wine sauce
to each plate. Top with halibut and garnish with crisp
leeks and fresh parsley.
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