ANDREAS VIESTAD'S NORWEGIAN BAKED HALIBUT WITH HERBS AND ROSEMAR
From a recipe by Andreas Viestad, the effort and all the herbs are worth it. The result is a wonderful sauce that complements but doesn't overwhelm the fresh halibut taste. You can do the rub ahead of time (even the night before). You can also simplify and just use rosemary, parsley and bay leaves. Prep time does not include marinating time.
Provided by Chef Kate
Categories Halibut
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse fish in cold water; pat dry.
- Rub steaks on both sides with sea salt.
- Combine parsely, mixed herbs, bay leaves and garlic and rub onto both sides of the fish.
- Place fish in a deep baking dish, cover and refrigerate for at least thirty minutes or up to twenty four hours.
- Preheat oven to 400°F.
- Pour wine over the fish and cover baking dish with foil.
- Bake for 15 to 20 minutes until fish is cooked through and the meat comes easily away from the bone.
- Transfer fish steaks to a platter and keep warm.
- Pour pan juices into a small saucepan and reduce over medium heat to about one quarter cup of liquid.
- Meanwhile, in another saucepan, heat one tablespoon of butter until foamy.
- Add rosemary, thyme and bay leaf and saute gently for about two minutes.
- Add remaining butter.
- When butter is melted, add parsley and lemon zest and cook over medium to low heat for about three to four minutes.
- Do not allow sauce to boil.
- Finally, add the lemon juice, the reduced pan juices and salt and pepper to taste.
- Strain sauce and discard herbs.
- Brush the herbs off the fish steaks and plate, pouring a little of the butter sauce over the each portion of fish.
- Serve the remaining sauce on the side.
Nutrition Facts : Calories 239, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 1176.6, Carbohydrate 3.2, Fiber 0.7, Sugar 0.6, Protein 0.9
ANDREAS VIESTAD'S BOILED CRAWFISH WITH DILL
A very subtle and simple Swedish method for crawfish (or shrimp) by Andreas Viestad. It has a very distinct almost "caramelized" aroma. I saw this prepared on Andreas's cooking show; what you don't hear from this recipe is his recommendation to keep live crawfish in water in your bathtub overnight so they can be "cleaned out", if you know what I mean. I've prepared this with shrimp as well, and amazingly, they don't turn into hockey pucks after the 1 to 2 hour sitting time (and this time is reflected in the prep).
Provided by EdsGirlAngie
Categories Crawfish
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, combine the water, salt, sugar, beer and dill. Bring to a boil over high heat. Add the crawfish, return to a boil, and turn off the heat. Let stand for an hour or two before serving.
- Drain crawfish and arrange on a large serving platter. Garnish with dill and squeeze lemon juice over them.
- Optional: can be eaten on good-quality white bread spread with mayonnnaise.
Nutrition Facts : Calories 739.8, Fat 8.9, SaturatedFat 1.5, Cholesterol 931.6, Sodium 19582.1, Carbohydrate 18.8, Fiber 0.1, Sugar 9.4, Protein 120.5
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