Halibut with Ginger Sauce, Whipped Yam, Radish and Lobster "Truffles"
Had to put this up quickly before I forgot, something I dreamed up upon walking into Whole Foods last night with my kids that went on to be one of my wife's favorite dishes ever! That can't be bad. Walking up to the fish counter I had a brief chat with the chap behind the counter - "what's freshest and best?" ; "the halibut and the salmon, both beautiful" he replied. Even though I just did Halibut last week I couldn't resist - Salmon's a lovely fish but it is all too fishy at times. Earlier in the day I'd bought some ginger on a whim, so I picked up a cippolini onion (they were out of shallots - no, seriously) and some creme fraiche and here's what I did. . .
Sauce
1 thumb of ginger (finely diced)
1 shallot / cippolini (finely diced)
1 clove garlic (finely diced)
250ml chicken stock
250ml white wine
2 knobs Butter
1 tbls Creme Fraiche
Put the butter in a pan, when bubbling throw in the onion and start to soften. After a couple of minutes throw in the garlic and the ginger and let the aroma start to come out. Add the chicken stock and wine and reduce, reduce, reduce. When you've less than a quarter cup left in the pan, strain out the solids, return to a clean pan and whisk in the Creme Fraiche while on the heat to reduce further. You're looking for a coat the back of a spoon consistency, to aid in achieving this get a second knob of butter, roll it with a little flour and whisk that in to finish.
Whipped Yams
2 or 3 yams - (depending on size, depending on needs) cut into half inch cubes
300ml chicken stock (or enough to cover the yams in the pan)
1 knob butter
1 tbls Creme Fraiche
salt
pepper
Chuck yams in pan ; cover with chicken stock, heat on medium high until the yams drain all the chicken stock in the pan and are nicely softened. Mash with the back of a fork or a potato masher, whisk in the butter and creme fraiche. Season.
Radishes
Four radishes
Butter
Olive Oil
Easy as pie, just heat the oil and butter in a skillet in a 400f oven, when nice and hot throw the washed radishes into the pan for twenty minutes or so, occasionally jiggling them to give a nice crisp coating all round.
Halibut
0.25lb halibut filet per person
salt
pepper
butter
olive oil
Heat an oven to 400f. Heat the olive oil and butter in a non-stick oven proof pan, when hot season the halibut with salt and pepper and place it in the pan skin side up. After a couple of minutes flip the filets to reveal lovely and brown top - throw the pan in the oven for ten minutes or until the fish is translucent.
Plate the whipped yams using a goose neck, halbut on top. The lobster "truffles" are just lobster mushrooms sliced thinly and sauteed in a pan with some butter. They're in season, couldn't resist! Put them on top, ladle the sauce over ; slice the radishes and lay around the plate. I could've and probably should've kept it at that, but I saw some lovely brocolini at the store and added that as a little bit of green. Mum says it's good for yer!
Sauce
1 thumb of ginger (finely diced)
1 shallot / cippolini (finely diced)
1 clove garlic (finely diced)
250ml chicken stock
250ml white wine
2 knobs Butter
1 tbls Creme Fraiche
Put the butter in a pan, when bubbling throw in the onion and start to soften. After a couple of minutes throw in the garlic and the ginger and let the aroma start to come out. Add the chicken stock and wine and reduce, reduce, reduce. When you've less than a quarter cup left in the pan, strain out the solids, return to a clean pan and whisk in the Creme Fraiche while on the heat to reduce further. You're looking for a coat the back of a spoon consistency, to aid in achieving this get a second knob of butter, roll it with a little flour and whisk that in to finish.
Whipped Yams
2 or 3 yams - (depending on size, depending on needs) cut into half inch cubes
300ml chicken stock (or enough to cover the yams in the pan)
1 knob butter
1 tbls Creme Fraiche
salt
pepper
Chuck yams in pan ; cover with chicken stock, heat on medium high until the yams drain all the chicken stock in the pan and are nicely softened. Mash with the back of a fork or a potato masher, whisk in the butter and creme fraiche. Season.
Radishes
Four radishes
Butter
Olive Oil
Easy as pie, just heat the oil and butter in a skillet in a 400f oven, when nice and hot throw the washed radishes into the pan for twenty minutes or so, occasionally jiggling them to give a nice crisp coating all round.
Halibut
0.25lb halibut filet per person
salt
pepper
butter
olive oil
Heat an oven to 400f. Heat the olive oil and butter in a non-stick oven proof pan, when hot season the halibut with salt and pepper and place it in the pan skin side up. After a couple of minutes flip the filets to reveal lovely and brown top - throw the pan in the oven for ten minutes or until the fish is translucent.
Plate the whipped yams using a goose neck, halbut on top. The lobster "truffles" are just lobster mushrooms sliced thinly and sauteed in a pan with some butter. They're in season, couldn't resist! Put them on top, ladle the sauce over ; slice the radishes and lay around the plate. I could've and probably should've kept it at that, but I saw some lovely brocolini at the store and added that as a little bit of green. Mum says it's good for yer!
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