Steamed Halibut In Borscht With Warm Chive Horseradish Sauce Food

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.

STEAMED HALIBUT

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.

STEAK WITH HORSERADISH-CHIVE SAUCE

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

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

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.

BRAISED HALIBUT WITH TARRAGON AND CHIVES

Steps:

• For the poaching liquid:.
• In a medium heavy saucepan combine water, wine, onions, celery and lemon and simmer for 15 minutes.
• Strain and keep warm.
• For the Halibut:.
• In a large heavy frying pan melt the butter over medium heat and saute onions until translucent, about five minutes.
• Season fish with salt and add to pan.
• Pour poaching liquid around the fish along with tarragon and simmer gently for eight minutes or until fish is firm to the touch and white in the centre.
• Using a slotted spoon, remove the fish to a heated platter.
• Add chives and a little of the poaching liquid and lemon wedges.
• Serve at once.

BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE

Steps:

• Lightly butter shallow baking pan or broiler pan.
• Arrange salmon filets on buttered pan.
• Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
• In small bowl, combine horseradish, bread crumbs and shallot, mix well.
• Press into top of each filet.
• Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
• Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
• With wire whisk, beat in 1 cup of the butter.
• Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
• Stir in parsley and chives.
• If desired, season with salt and pepper.
• Serve butter sauce over salmon filets.