Poached Halibut With Black Truffles And Purple Potato And Crab Gratin Recipes

POACHED HALIBUT IN LEMON-THYME BROTH

Steps:

• Using a vegetable peeler, remove zest in strips from 2 lemons. Juice zested lemons. Transfer zest and juice to a 12-inch straight-sided skillet with a tight-fitting lid. Add stock, garlic, 4 sprigs thyme, and the peppercorns to the pan. Bring to a boil.
• Season each fillet on both sides with salt; carefully add to skillet. Cover skillet, and turn off the heat. Let stand until fish is opaque and firm to the touch, 9 to 12 minutes. Using a slotted spatula, transfer fish to a platter; tent loosely with foil to keep warm.
• Pour poaching liquid through a cheesecloth-lined sieve into a bowl; discard solids. Return to skillet. Bring to a boil; turn off heat.
• Divide broth among wide bowls; gently place a fish fillet in each. Cut remaining lemon into wedges. Garnish each serving with a wedge of lemon and a sprig of thyme, and lightly drizzle with oil.

POACHED HALIBUT

Steps:

• Place the fillets in a microwave-safe dish; sprinkle with bouillon. In a bowl, combine the next seven ingredients. Pour over fish. Place lemon over fillets. Cover and microwave on high for 3-4 minutes or until fish flakes easily with a fork. Remove fish and keep warm. Strain cooking liquid; reserve 2 tablespoons., For sauce, place butter and garlic in a microwave-safe dish. Microwave, uncovered, on high for 45 seconds. Add the remaining ingredients and reserved cooking liquid. Cook 30 seconds longer or until bubbly. Serve over fish.

HALIBUT WITH CRAB SAUCE

Steps:

• Place each fillet in an individual broiler-proof serving dish. Sprinkle with salt and pepper. Melt 2 teaspoons butter; drizzle over fillets. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan coated with cooking spray, melt remaining butter. Stir in flour until smooth; gradually stir in the broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in crab. Remove from the heat; stir in cheese until melted. Pour over halibut. Broil 4-6 in. from the heat for 3-4 minutes or until lightly browned.

OVEN-POACHED HALIBUT PROVENCAL

Steps:

• Preheat oven to 350 degrees.
• Place wine and fish in an oiled 13"x9" baking dish.
• Combine tomato through garlic, and spoon over fish.
• Bake 35 minutes.
• Preheat broiler.
• Combine breadcrumbs, parmesan cheese, and olive oil.
• Sprinkle over fish, and broil until toasted.
• Serve.

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.

PURPLE-POTATO AND CRAB GRATIN

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.