Ingredients: |
Ingredients: Equipment
12×16 In Heavy Duty Flat Parchment Paper
Ingredients:
4 6- ounce skinless halibut filets
1/4 teaspoon Herbs De Provence
4 lemon slices
1 tablespoon of white wine
1 tablespoon olive oil and butter
1 clove garlic minced
2 tablespoons of fresh herbs Melody (Thyme, Rosemary, Parsley)
Vegetables;
4-Carrots
2-Leeks
1-Sweet Onion
1-Celery head
Mushroom Sabayon:
4 egg yolks
Mushroom stock liquid 1/2 cup
1/4 tablespoon white truffle oil
Season Herb De Provence
|
Directions: |
Directions:1. Remove outer layer of Celery head cut in half. take one half and cut into Small rectangle 1x3 inchers wedges of equal proportions. Slice wedges to 1/8 slices using "Mandoline Food Slicer". then slice 1/8 wedges to small 3 inch strips or the size of "long match sticks". Repeat this process using vegetables Leek, Carrot, and Onion. Start with Carrots and peal skin off and cut in half. Take the carrot half make again slices 1/8 thick with mandoline food slicer, and slice to same small 3 inch strips (Size of Long match stick) of equal proportion as above. Set half of Celery slices aside to deep Fry in Clarified butter until crispy and set aside on paper towel and add salt. This will be used for garnish. Do the same process for leek and onion and mix together and set aside in bowl.
2. Take second half of Celery head and cut into equal cubes. place in pot and add Red wine and cook slowly until soft. Then remove from heat and place in blender and blend until smooth. Add small amount of Cream/powder sugar/ salt pepper to taste. place in pot to keep warm for plating.
Mushroom Stock:
Use some of the vegetables and place in pot with Chicken stock and dry oyster mushrooms and boil till mushrooms are soft. Set aside for Sabayon
Instructions- Preparation of Halibut
1. Preheat the oven to 400˚ Fahrenheit.
2. Pat fish dry with paper towel. Prepare two 8-inch rounds of parchment per fish
filet.
3. Place a small portion of the sliced Leek, Carrot, Onion about the size of the fish portion on the parchment paper and Lay the fish filet down on top. . Sprinkle fish with salt Herbs De Provence. Lay lemon slices on top of each piece of Halibut. Then, add a amount of red wine and olive oil. Finally, add minced garlic and fresh herbs melody.
4. Place the second round of parchment paper over the fish. Then, cinch the two rounds of parchment together by folding it over itself along the edges, creating a sealed packet so to keep steam in the packet.
5. Place packets on a large, rimmed baking sheet.
6. Bake for about 15-20 minutes, or until the fish flakes easily using the tines of a fork.
Sabayon:
1. To make the sabayon, use a stainless steel bowl over a double boiler. Combine the 1/2 cup mushroom stock to 4 egg yolks.
2. Beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
Remove Halibut packets from the oven and let rest for 1-2 minutes before opening the packet. Plate as in photo adding fried garnish on top of Halibut and Serve immediately. |
