Best Ragoût Of Halibut And Cabbage Recipes

HALIBUT WITH BUTTER BEAN AND VEGETABLE RAGOUT (SOUTH BEACH P2)

Steps:

• Heat the oven to broil.
• In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes.
• Stir in tomatoes and peas; cover and cook 4 minutes longer.
• Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
• While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes.
• Divide ragout evenly over 4 plates and serve fillets on top of ragout.

COCONUT-KAFFIR LEAF POACHED HALIBUT WITH SAUTEED CHINESE CABBAGE

Steps:

• Preheat the oven to 250 degrees F
• In a small pot, over medium heat, heat the coconut milk along with the lemon grass and kaffir leaves and bring to just a boil. Remove from heat and let steep for 30 minutes, strain. Reheat liquid over medium-high heat, add the lemon juice and place the halibut in the middle of the liquid to poach. Cover with a parchment lid and poach in the oven until just beginning to flake. Remove from the oven and set aside.
• In a large saute pan, over high heat, add the oil. When oil is hot, add the cabbage and saute until hot throughout. Add the vinegar, mirin and reduce. The cabbage will collapse and the liquid will evaporate. At this point add the sesame seeds and season with salt and pepper, to taste.
• In a hot bowl add the cabbage first, top with the halibut and then the sauce.

HALIBUT WITH VEGETABLE RAGOûT

Steps:

• Raise oven rack to top and turn on broiler. Blend parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in food processor on low for 2 minutes. Set aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook 1 minute. Mix in mushrooms and green onions and cook 5 minutes, stirring constantly. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with remaining salt and pepper and broil 2 or 3 minutes on each side or until firm. Serve immediately in a bowl with ragout.

GEORGE'S BANK HALIBUT WITH SAVOY CABBAGE, GARLIC CONFIT ANDFINGERLING POTATOES IN LOBSTER CREAM

Steps:

• In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside. Assembly: In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
• Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
• Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE

Steps:

• Soak the cauliflower in the ginger juice at room temperature for 1 hour.
• Drain.
• Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
• Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
• Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
• Divide the sake between the skillets and bring to a boil.
• Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
• Cover and cook over high heat until the fish is firm, about 10 minutes.
• Transfer the halibut and vegetables to shallow bowls.
• Garnish with the shaved cauliflower and sliced scallions and serve.

RAGOûT OF HALIBUT AND CABBAGE

Steps:

• Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Add onion to drippings in pan. Sauté until beginning to color, about 4 minutes. Add clam juice and potato and bring to boil. Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
• Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes. Add half and half and bacon; simmer 1 minute to blend flavors. Season ragout with salt and pepper. Ladle into bowls and serve.