Salt Brine Halibut
Ingredients:
|
2 filet
1/2 gal.
1/4 cup
3 cups
1/4 cup
3 oz.
2 cups
To taste |
Pacific Halibut (about 6 oz. each)
Salt Brine (recipe follows below)
Kosher salt
water
brown sugar
olive oil
ice
Kosher salt & black pepper (for seasoning of fish) |
Preparation:
In a sauce pot over low heat, stir together water, salt, and sugar until dissolved. Remove from heat and let stand for 10 minutes. Stir in ice to cool brine.
Place halibut in zip-lock bag and pour in brine. Place bag into bowl and put into refrigerator for about 1 hour. Remove fish, pat dry, and discard brine.
In a medium nonstick pan, heat 3 oz. of olive oil over medium heat. Season fish with kosher salt and black pepper and place into pan. Sear for 2 minutes on one side. Turn fish over and cook for an additional 3-4 minutes.
Spring Garlic Puree
Ingredients:
|
2.5 lbs.
1 ea.
1/2 lb.
1/2 cup
To taste
To taste |
Spring garlic
Idaho/russet potato - diced
butter - diced
heavy cream
sea salt
white pepper
|
Preparation:
Wash garlic and trim away green, reserving the white. Place in a medium size pot with the diced potato and cover with just enough water to cover. Add butter and salt to taste.
On medium heat, simmer until liquid reduces by half. Add heavy cream, and season with salt and pepper. Simmer liquid and allow to thicken at which point the garlic/potato should be tender. Strain out garlic and potato using a fine mesh strainer, reserve the cooking liquid.
Place ½ of the cooked garlic, potato in a blender, adding about 1-2 oz. of cooking liquid to begin the blending. Puree to a smooth consistency; roughly about 8-10 minutes. Pass the puree through a fine mesh strainer one more time. Reserve.
Seasonal Vegetables
Ingredients:
|
2 oz.
5 cups
1/2 cup
1 cup
2 oz.
1 ea.
6 sprigs
1 oz.
4 ea.
1/2 lb.
2 oz.
To taste
|
English Peas - shucked & blanched
water
salt
ice
morels - washed
shallot - peeled and finely chopped
fresh thyme
olive oil
garlic cloves - peeled
butter - diced & separated into 1/4 portions
leeks - bottoms only - diced
salt and black pepper |
Preparation:
For English Peas: In a medium pot, bring 3 cups of water and ½ cup of salt to a rolling boil. Shuck peas from pod and submerge in ice water for 5 seconds. Remove from ice water and submerge in boiling salted water for 15 seconds or until they have been cooked to your desired tenderness. Remove from the boiling water and submerge back into the ice water to stop the cooking process. Reserve.
For Morels: Wash morels. Once cleaned, pat completely dry with paper towels. In a large nonstick sauté pan, heat olive oil to a white smoke. Add your thyme sprigs and garlic cloves to infuse the oil. Once garlic cloves are golden brown and the thyme has stopped “popping”, remove from oil and return pan to the heat. Add Morels in one even layer. Sauté for 2-3 minutes making sure to stir continuously to prevent burning. Remove from heat and add finely chopped shallots and ¼ lb. diced whole butter. Allow butter to melt and shallots to sweat. Season mushrooms with salt and black pepper to taste. Reserve.
For Leeks: Cut the tops off and small dice (1/4”) the bottom of the leeks. Submerge in water to remove any sand. In a medium pot begin to melt ¼ lb. butter over medium-low heat. Add diced leeks and cook slowly for 8-10 minutes or until the leeks are tender and translucent. Strain the butter and reserve the leeks for later use.
Black Olive Caper Vinaigrette
Ingredients:
|
2 oz.
5 cups
1/2 cup
1 cup
2 oz.
1 ea.
6 sprigs
1 oz.
4 ea.
1/2 lb.
2 oz.
To taste |
English Peas - shucked & blanched
water
salt
ice
morels - washed
shallot - peeled and finely chopped
fresh thyme
olive oil
garlic cloves - peeled
butter - diced & separated into 1/4 portions
leeks - bottoms only - diced
salt and black pepper |
Preparation:
In a mixing bowl, add Dijon mustard and whisk with balsamic vinegar and olive oil.
Add chopped capers and olives. Season with salt and pepper. Refrigerate. |
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