ironchef
Executive Chef
If you can't get halibut, you can sub. with sea bass, scallops, monkfish, or cod.
Pan Roasted Halibut with Calvados and Serrano Ham Butter Sauce
Yield: 4 Servings
Ingredients:
For the fish/scallops:
4 ea, 7 oz. Halibut fillets
4 Tbsp. Canola Oil
1/4 c. All-Purpose Flour
Kosher Salt and Fresh Cracked Pepper
For the sauce:
2 Shallots, finely minced
2 oz. Jamon Serrano Ham (sub. Prosciutto), cut into 1/4" cubes
1/4 c. Golden Raisins, rehydrated in hot water and drained
1/4 c. Pinenuts, lightly toasted
2 Tbsp. Capers, rinsed and dried
3 oz. Calvados
1/2 c. Chicken Stock
1/2 c. + 2 Tbsp. Unsalted Butter
2 tsp. Fresh Thyme, finely chopped
1 Tbsp. Parsley, finely chopped
Kosher salt to taste
Method:
Pre-heat oven to 450 degrees. In a large saute pan, heat the oil on high until lightly smoking. Dredge the top and bottom sides of the fish with flour, shake off the excess flour, and season both sides with salt and pepper. Add fish to the pan, and sear until golden brown on both sides, about 1 minute per side. Drain the oil from the pan, and transfer to the oven. Cook until fish is just cooked through, about 7-8 minutes. Return pan to stove and remove fish and reserve. Add the 2 Tbsp. of butter and shallots to the pan, and cook until the shallots turn translucent, about 1-2 minutes. Add the ham, raisins, capers, and pinenuts, and deglaze with the Calvados and chicken stock. Reduce liquid by approx. 1/3. Off the heat, stir in the remaining butter along with the thyme and parsley until the butter is emulsified. Season to taste with salt, pour sauce over the fish, and serve.
Pan Roasted Halibut with Calvados and Serrano Ham Butter Sauce
Yield: 4 Servings
Ingredients:
For the fish/scallops:
4 ea, 7 oz. Halibut fillets
4 Tbsp. Canola Oil
1/4 c. All-Purpose Flour
Kosher Salt and Fresh Cracked Pepper
For the sauce:
2 Shallots, finely minced
2 oz. Jamon Serrano Ham (sub. Prosciutto), cut into 1/4" cubes
1/4 c. Golden Raisins, rehydrated in hot water and drained
1/4 c. Pinenuts, lightly toasted
2 Tbsp. Capers, rinsed and dried
3 oz. Calvados
1/2 c. Chicken Stock
1/2 c. + 2 Tbsp. Unsalted Butter
2 tsp. Fresh Thyme, finely chopped
1 Tbsp. Parsley, finely chopped
Kosher salt to taste
Method:
Pre-heat oven to 450 degrees. In a large saute pan, heat the oil on high until lightly smoking. Dredge the top and bottom sides of the fish with flour, shake off the excess flour, and season both sides with salt and pepper. Add fish to the pan, and sear until golden brown on both sides, about 1 minute per side. Drain the oil from the pan, and transfer to the oven. Cook until fish is just cooked through, about 7-8 minutes. Return pan to stove and remove fish and reserve. Add the 2 Tbsp. of butter and shallots to the pan, and cook until the shallots turn translucent, about 1-2 minutes. Add the ham, raisins, capers, and pinenuts, and deglaze with the Calvados and chicken stock. Reduce liquid by approx. 1/3. Off the heat, stir in the remaining butter along with the thyme and parsley until the butter is emulsified. Season to taste with salt, pour sauce over the fish, and serve.
