HALIBUT & PORCINI CREMA WITH BARBARESCO RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 14
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.
BAKED HALIBUT
Make and share this Baked Halibut recipe from Food.com.
Provided by MizzNezz
Categories Halibut
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place fillets in 11x7 in.
- baking pan.
- Combine all other ingredients and sprinkle over fish.
- Bake at 350* for 25 minutes.
HALIBUT WITH FAVA BEANS AND ASPARAGUS
Fillet of halibut is served with a fresh sauce of sugar snap peas, fava beans, baby asparagus tips and bits of black truffle in this recipe adapted from the chef Eric Ripert of Le Bernardin.
Provided by Julia Reed
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 837 milligrams, Sugar 7 grams, TransFat 0 grams
HALIBUT ON MASHED FAVA BEANS WITH MINT
Provided by Molly Stevens
Categories Bean Low Cal High Fiber Mother's Day Dinner Mint Halibut Spring Pan-Fry Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
PAN SEARED HALIBUT WITH GARLIC CHIVE SPAETZLE, LOBSTER AND FAVA BEANS WITH A WILD MUSHROOM VELOUTE
Steps:
- Mix milk, flour, 5 whole eggs, nutmeg, 1 teaspoon of salt and freshly ground pepper and minced garlic until the dough forms. Allow to rest for 30 minutes. Over a pot of salted boiling water, pass the dough through a perforated pan or spaetzle maker. Once the dumplings float, strain out of the water and place them on a tray until room temperature. Moisten with a little oil and store for up to 2 days, refrigerated.
- In a pot place 2 tablespoons of butter, 2 shallots, 1 cup of leeks and 1 cup of mushrooms and cook over medium heat for 15 minutes. Then add the fish stock and reduce by half. Add your 1-quart of cream and reduce by another two thirds. Place in a blender until smooth and pass through a strainer. Adjust with salt and pepper.
- You will need 2 pans for cooking and a small pot for your sauce. In a pan on medium-high heat, add the oil and allow 30 seconds to heat up. Then place the fillet of fish away from you in a pan so it doesn't splash you. While the fish is cooking, put the other pan on high heat, place half of the butter and allow to brown slightly. Once slightly brown add the spatzle and allow to cook for about 1 1/2 minutes. At this stage add the fava beans and lobster; allow to cook for no more than 2 minutes.
- Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute. Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top.
HALIBUT WITH BRIGHT LEMON CREAM SAUCE
Tender halibut with a suprisingly light and brightly flavored lemon cream sauce. It can be made with as many or as few capers as you prefer. Serve with salad and fresh bread.
Provided by Adopted Parisian
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 404.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 100.7, Sodium 924.8, Carbohydrate 13.7, Fiber 0.8, Sugar 0.4, Protein 37.7
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.
More about "halibut with porcini crema morels and fava beans food"
HALIBUT RECIPE WITH MORELS & JERSEY ROYALS - GREAT BRITISH ...
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Main
HALIBUT WITH PORCINI CREMA, MORELS AND FAVA BEANS | …
From winespectator.com
PACIFIC HALIBUT WITH FAVA BEANS AND SHRIMP RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Bring wine to a boil in a small saucepan. Reduce heat, and simmer 6 minutes or until reduced to 2 tablespoons. Pour reduced wine into a small bowl; set aside.
- Bring 2 cups water, lentils, and 1/4 teaspoon salt to a boil in a small saucepan. Reduce heat, and simmer, uncovered, 20 minutes. Add fava beans; simmer 5 minutes or until tender. Drain.
- Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallot; sauté 2 minutes. Add shrimp; sauté 3 to 4 minutes. Add lentils, fava beans, and tomato; sauté 2 minutes. Add reduced wine, cilantro, butter, 1/4 teaspoon salt, and 1/8 teaspoon white pepper; stir until butter melts. Set aside, and keep warm.
CHEF'S RECIPE: MORELS AND HALIBUT - CHARLOTTE MAGAZINE
From charlottemagazine.com
Estimated Reading Time 2 mins
ROASTED HALIBUT WITH CHOURIçO AND PORCINI MUSHROOMS | THE ...
From theliteratechef.com
Estimated Reading Time 2 mins
DINING TIP: SEARED HALIBUT WITH PORCINI SAUCE | WINE …
From winespectator.com
Author Lizzie Munro
PORCINI-HERB CRUSTED LAMB - MIDWEST LIVING
From midwestliving.com
Total Time 1 hr 25 minsCalories 328 per serving
PAN-ROASTED HALIBUT WITH GRITS, MORELS AND SPRING ONIONS ...
From latimes.com
Servings 4Estimated Reading Time 7 minsCategory MAINS, FISH & SHELLFISHTotal Time 2 hrs
HALIBUT WITH AVO-CUMIN CREMA, SIMPLE SALSA & GARLICKY ...
From avocadosfrommexico.com
Servings 4Calories 440 per serving
PORCINI POWDER HALIBUT WITH BLACK BEANS AND TOMATO CONFIT
From fantasticfungi.com
Estimated Reading Time 2 mins
HALIBUT ON MASHED FAVA BEANS WITH MINT RECIPE
From recipeland.com
Servings 4Calories 375 per servingTotal Time 22 mins
HALIBUT WITH MIXED BEANS AND LEMON-BUTTER SAUCE - FOOD & WINE
From foodandwine.com
5/5 (567)Category HalibutServings 8Total Time 1 hr
HALIBUT AND GREEN BEANS - SERVING SIZE 2 - BRAVA
From brava.com
Servings 2Total Time 12 minsCategory Lunch,Dinner
HALIBUT WITH EINKORN, MORELS AND TEMPURA RAMPS - FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 45 minsCategory Halibut
BLACKENED HALIBUT RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HALIBUT PORCINI CREMA WITH BARBARESCO RECIPE 435
From tfrecipes.com
BLACKENED HALIBUT RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HALIBUT WITH PORCINI CREMA MORELS AND FAVA BEANS RECIPES
From tfrecipes.com
ROASTED HALIBUT WITH A RAGOUT OF MORELS, FAVA BEANS AND ...
From lcbo.com
MENU - BYMARK - RESTAURANT IN TORONTO
From foursquare.com
PRICCI MENU, MENU FOR PRICCI, BUCKHEAD, ATLANTA ...
From zomato.com
REAL GOOD FISH | RECIPE | | HALIBUT WITH PEA & FAVA PUREE
From realgoodfish.com
HALIBUT WITH PORCINI MUSHROOMS AND ... - CLASSIC WINE VINEGAR
From classicwinevinegar.com
BEST SEARED HALIBUT WITH PEA-FAVA PURéE RECIPE
From theyellowtable.com
PRICCI, BUCKHEAD, ATLANTA - URBANSPOON/ZOMATO
From zomato.com
RECIPE: PAN-ROASTED HALIBUT WITH MORELS AND FRESH ENGLISH ...
From seattletimes.com
APRIL 2010 - OLIVETO RESTAURANT AND CAFE
From oliveto.com
CORNMEAL CRUSTED HALIBUT WITH SUMMER ... - FEASTING AT HOME
From feastingathome.com
PAN SEARED HALIBUT WITH LEMON BEURRE BLANC AND TARTAR ...
From hellskitchenrecipes.com
HALIBUT BAKED WITH MUSHROOMS - LIDIA
From lidiasitaly.com
SERVE YOUR HALIBUT ON A BED OF REFRIED BEANS. - FOOD NETWORK
From foodnetwork.co.uk
HALIBUT FISH: NUTRITION, BENEFITS AND CONCERNS
From healthline.com
CHILLED TO EAT - DORCHESTER COLLECTION
From dorchestercollection.com
OLIVETO OCEANIC 2008 - RESTAURANTS - CHOWHOUND
From chowhound.com
ALASKAN HALIBUT WITH MORELS - MAKE IT MISSOULA
From makeitmissoula.com
RECIPE FOR PORCINI CRUSTED ALASKAN HALIBUT, SMOKED SALMON ...
From starchefs.com
PORCINI-CRUSTED HALIBUT WITH CABERNET VINEGAR SAUCE ...
From bostonchefs.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