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| Pan Roasted Atlantic Halibut with Cabrales Polenta, Wild Mushrooms,Spinach and Marcona Almond Puree |
| 6oz portion of Halibut |
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| INGREDIENTS: |
1 cup yellow polenta
2 cups chicken stock
1/2 cup diced shallot
2 cloves minced garlic
1/3 cup cabrales
4 oz butter
2 oz mascarpone cheese
1/2 cup marcona almonds
2 lbs baby spinach blanched and shocked
1 cup light olive oil
1/2 cup wild mushrooms
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| METHOD: |
For the polenta add butter, shallots and garlic to a medium sized sauce pan
and sweat over low heat for 5 minutes being careful not to brown, add
chicken stock and bring up to a simmer. Slowly stir in the polenta and
continue stirring occasionally until polenta has cooked (app. 10-12 min.).
Fold in the cabrales and the mascarpone, season and set aside.
For the spinach puree; over a low flame combine the almonds and oil in a
saute pan and steep for 15-20 minutes being careful not to fry the almonds,
this will infuse the oil with the almond flavor, strain the oil and reserve.
In the pitcher of a good blender place the spinach (depending on the size
of your blender you may need to do this in batches) and pulse the blender up
to high speed, slowly drizzle the oil into the spinach until you have a
thick puree, season with salt and white pepper.
In a saute pan heat 2 tbsp of olive oil or clarified butter until just
starting to smoke add the fish and sear on both sides to golden brown, then
place the pan in a 400 oven for 4 minutes, remove and allow it to rest for 1
min.
In another pan heat a small amount of butter and to it add the wild
mushrooms, cook for 30 sec. then add white wine and whole butter, cook for
another 2 min, season and drain off any excess liquid.
To plate place a medium sized dollop of polenta in the center of a warm
plate ring the polenta with a spoon full of the spinach puree, place the
halibut on top of the polenta then the mushrooms on top of the halibut,
enjoy.
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