Tuesday, April 14, 2009

Tuesday, April 14th - Hazelnut encrusted Fresh Halibut

Halibut was on sale at Urbanfare by David Lam park was like 40% off. So we got a good sized filet, about 200 g a piece.

(we made half this)
Halibut with Mustard Nut Crust
(from Halibut, edited by Karen Barnaby)

4 T butter, softened
1/4 c wholegrain mustard
1/2 c hazelnuts skinned roughly chopped
4 175g halibut fillets 1 inch thick
kosher salt to tast
cayenne pepper to taste
3T chopped fresh Thyme
1/5 c white whine
1/2 c black nicoise olives (use your favorite, we used cerignola)
4-5 sprigs fresh Thyme (we're using Oregano Thyme from the plant I bought on the weekend on Commercial)

Preheat the oven to 500º F (250º C). Prepare the crust mixture by combining 3 Tbsp of the softened butter with the mustard and hazelnuts. Season the halibut with salt and cayenne pepper. Spread the crust mixture evenly over the top of each piece of halibut.

Heat an oven proof skillet (large enough the hold the fish without crowding) and add the remaining 1 Tbsp butter. Place the fish in the pan. Sprinkle with the chopped thyme and pour enough wine around the fish to come half way up the fillets and not touch the crust. Spread the olives and the thyme sprigs around the fish.

Bring the pan to a boil on top of the stove, then place it in the oven for about 10 to 15 minutes. Change the oven setting to broil and cook for another 2 minutes or until the crust is bubbly. Serve immediately.

The dish was fabulous. I was skeptical that the boiling and high heat would make the fish rubbery. It's probably that it's halibut. I can't imagine what snapper would have done. But the fish stayed very delicate. I only used my knife for the asparagus. TIP: the olives are not necessary. I don't know what they're meant to add to the dish really and we love olives. So if you don't have olives, don't panic. Leave them out.

We're having steamed Asparagus and

Leek Quinoa

1/2 c organic Quinoa (this is for 2 people as a perfect side portion)
1 1/4 c water
1/2 c sliced leeks (washed thoroughly after slicing)
1/2 boullion cube

Heat a small pot with a bit of olive oil. Add the Quinoa and stir to coat. Let it brown a bit if you have time. I'm timing this with halibut so I didn't brown too much. Throw in the crumbled half boullion cube and add the water. Stir with a fork to break up the boullion. Add the leeks. Once it hits a boil, reduce to a bare simmer for 15-20 minutes. I go closer to 20 or more. Cook until the husk pulls away. You'll know what I mean. It's whiter in colour and curls up like a tiny fiddlehead. Quinoa has a good texture that won't break up and go mushy like rice or couscous so I like to let it stand on the turned off element until I need it. It is extremely high in protein and a great alternative to rice or couscous. Now, I made a mistake ce soir. I used a regular boullion cube cuz it's been sitting in D's pantry for ages and I can't bare to waste. I'd already bought replaced his Oxo's with some organic, low sodium vegetarian ones from Capers. Which means that clutter-free D, will be tossing them out soon. They're great. They smell instantly of vegetable soup when you add water. Now the Oxo ones are the typical salt lumps. Read the ingredient list on these. Ingredients are listed in order of abundance. On almost all cubes, you'll see salt first. So I used half a cube of regular. The result was extremely salty quinoa. I still ate it. With the steamed asparagus, it was offset a bit. D didn't finish his. I'm making some more plain quinoa with the remaining poaching liquid from the Halibut so that I'll have a decent leftover portion that isn't so salty. I still liked the texture and the leeks were soft and all but dissolved and added a great savory flavour.

We might have some cheesecake later even though we swore we'd freeze the rest after pizza and cheesecake last night. But we both went to the gym today so I'm feeling ready for more cake :-D. MMMMM

0 Leave a / Read COMMENTs: