Showing posts with label Halibut. Show all posts
Showing posts with label Halibut. Show all posts

Thursday, April 28, 2011

Seafood Gratin

Our gourmet group met last week.  We haven't had an opportunity to get together in a long time so we were all thrilled to spend an evening filled with great food and conversation!  When the menu was put together I must admit that I went a bit overboard with the shrimp, it appeared in three courses!  I rationalized that by convincing myself that one can never have too much seafood!

The gratin was a combination of lobster, halibut, shrimp, and scallops!  It was very rich and delicious!

Seafood Gratin

Sauce Ingredients
1 cup clam juice
1 cup heavy cream
1/2 cup plus 3 Tablespoons good white wine. (I used a Sauvignon Blanc.)
3 Tbsp tomato puree
1/2 tsp saffron threads
8 ounces raw shrimp, peeled, deveined and cu in half crosswise
8 ounces raw halibut, cut into 1-inch chunks
8 ounces raw scallops, cut into chunks
8 ounces cooked lobster meat, cut into 1-inch chunks
1 Tbsp flour
Kosher salt
Fresh ground black pepper
3 cups leeks, white and light green parts cut into half moons (about 2 large)
1 1/2 cups julienned carrots (about 3 carrots)
1 cup Panko bread crumbs
1/3 cup freshly grated Parmesan
2 Tbsp minced fresh flat-leaf parsley
1 Tbsp chopped fresh tarragon leaves
1 Tbsp minced garlic (2 cloves)

Preheat oven to 375° F. Place four gratin dishes on sheet pans.

Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan.  Bring to a boil, lower heat, and add the shrimp.  After 3 minutes, remove the shrimp to a bowl using a slotted spoon.  Add the halibut to the stock and cook for 3 minutes, until just cooked through.  Remove to the same bowl using a slotted spoon.  Add the cooked lobster to the bowl.

Continue to cook the sauce until reduced by half, about 12 minutes.  Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood  and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.


I wasn't able to finish mine so it became lunch the next was just as yummy!
I am sending this over to Michael at Designs by Gollum for Foodie Friday.
And, to Miranda at Mangoes and Chutney for Fat Camp Friday.

Friday, July 31, 2009

Halibut on the Grill

We were so fortunate to have a place with a kitchen that was obviously designed by somebody who loved to cook! How can one stay in a lovely home with a Wolf stove/oven and not cook?!

Our first evening on the island was one filled with great food and wine! We had three pounds of halibut, fresh string beans and rice.

The halibut was marinated in equal parts of olive oil and white wine, with some lemon juice, soy and garlic. The Kitchen Gnome is not known for measuring but he was able to give me proportions.

Halibut on the Grill

3 pounds halibut filets
1/4 cup olive oil
1/4 cup white wine
1/8 cup soy sauce
1/8 cup lemon juice
3 large cloves garlic
Chopped flat leaf parsley

Set the grill for 350 degrees.

1. Salt and pepper the fish.

2. Mix the first five ingredients and spoon it over the fish.

3. Sprinkle the chopped parsley over the fish.

4. Marinate for about 20 to 30 minutes.

5. The halibut is then placed skin side down on a piece of foil that has a few holes poked in it so that the juices do not collect. What happens is that the skin sticks to the foil and the fish is easily removed and served.

6. Tent the halibut once it is on the grill.

7. Cooking the halibut to the correct doneness is dependent upon the grill, how hot it is out side! and the thickness of the halibut! Cook the halibut until the largest piece flakes n the center and there are no transparent spots. Remove from the grill immediately.


The halibut was perfect and dinner was wonderful!