Best Poached Halibut With Black Truffles And Purple Potato And Crab Gratin Recipes
POACHED HALIBUT WITH BLACK TRUFFLES AND PURPLE-POTATO AND CRAB GRATIN
Steps:
- Preheat oven to 375°F. Have ready a bowl of ice and cold water. Trim beans. In a saucepan of boiling salted water cook beans until crisp-tender, 3 to 5 minutes, and with a slotted spoon transfer to ice water to stop cooking. Drain beans well and pat dry. With a pastry brush gently brush chanterelles to remove any grit and discard any tough stems. In a large saucepan heat 1 tablespoon oil over moderate heat until hot but not smoking and cook chanterelles and garlic, stirring, until liquid mushrooms give off is evaporated and mushrooms are softened. With a truffle slicer slice truffle into paper-thin slices. Finely chop shallots.
- In a 3-quart gratin dish (about 15 by 10 by 2 inches) toss together beans, chanterelles, and sea salt and pepper to taste. Arrange beans and chanterelles around edge of dish. Arrange halibut fillets about ․ inch apart in dish and drizzle with lemon juice. Sprinkle fillets with thyme, tarragon, truffle, and sea salt and pepper to taste. Pour stock and vin jaune or Sherry down side of dish, being careful not to disturb fillets. Sprinkle shallots over fillets and vegetables. Brush 1 side of parchment paper with remaining 1/2 tablespoon oil and arrange parchment, oiled side down, on top of fillets.
- Bake fillets in middle of oven until just cooked through, about 10 minutes. Carefully tilt gratin dish and pour cooking liquid into a small saucepan. Simmer liquid until reduced to about 1 cup and stir in sea salt and pepper to taste.
- Serve fish and vegetables over gratin and top with sauce.
MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL
I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.
Provided by hoosfoos
Categories Halibut
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
- Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
- Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
- Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
- COOK'S NOTE:
- To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
- Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).
PURPLE-POTATO AND CRAB GRATIN
Categories Milk/Cream Potato Side Bake Lunch Casserole/Gratin Crab Winter Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 generously as a side dish
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Brush bottom and side of a 3-quart gratin dish (about 15 by 10 by 2 inches) with olive oil. With flat side of a heavy knife lightly crush garlic and rub over bottom and side of dish.
- In a small bowl stir together cream and nutmeg, sea salt, and white pepper to taste. Pick over crab meat to remove any bits of shell and cartilage and divide into 3 portions. Peel potatoes and with a mandoline or other manual slicer cut crosswise into 1/8-inch-thick slices. Divide potatoes into 4 portions. In gratin dish evenly arrange 1 portion potatoes and top with 1 portion crab, spreading evenly. Season crab layer with sea salt and white pepper. Repeat layering with remaining portions of potatoes and crab, seasoning each crab layer and ending with potatoes. Pour cream evenly over gratin and press down on top layer of potatoes to briefly submerge them in cream.
- Bake gratin, covered with foil, in middle of oven 20 minutes. Remove foil and bake gratin until potatoes are tender and lightly browned, about 25 minutes more.
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