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Posts tagged ‘halibut’

Dinner Party Menu: May

Green Gazpacho with Grilled Spot Prawns
Halibut with Spring Vegetable Sauté and Salsa Verde
Walnut Cake

When Julie and I sat down to plan our May menu, we both immediately thought of spot prawns and halibut and wanted to be sure to highlight these seasonal specialties of our region. Spot prawn season is short (May-June) while halibut is a bit longer (May – September) and while we can still get prawns and halibut most of the year, they will have been frozen and not quite at their prime. This May Menu is also full of green vegetables because it’s Spring and there are so many choices available now in our markets.

With Julie’s travel schedule over the next couple of months, she invited me to cook the menu together in her kitchen before she took off for France. What fun it was to learn from each other while we cooked and to revise the recipes as we went along. The spot prawns were not yet available, so we made the main course and the dessert and sat down to eat them for lunch. The original plan was to create a spot prawn carpaccio for the first course of this menu. But when the prawns were in the market and I had the time to focus on this recipe, I felt more like cooked prawns and decided to feature them with a green gazpacho – a fresh tasting soup that can be made ahead of time and garnished simply with herbs or other seafood such as scallops or crab…a refreshing start to a Spring or Summer dinner, or a main course for lunch.

Green Gazpacho with Grilled Spot Prawns

Green Gazpacho w Prawns

This recipe is adapted from Neil Perry’s version on the Good Food website.

2 tablespoon Sherry vinegar
2 tablespoon lime juice
½ cup Greek yogurt
½ teaspoon Kosher salt
3 tablespoons olive oil
1 cup cubed sourdough bread, crusts removed
6 baby cucumbers, chopped
1 jalepeno pepper, chopped
2 green onions, sliced
1 small garlic clove, chopped
2 tablespoons Italian parsley, chopped
2 tablespoons cilantro, chopped
2 tablespoons mint, chopped
salt and pepper, to taste

Prawns: 3 large prawns per person, olive oil, salt and pepper

Place vinegar, lime juice, yogurt, salt and olive oil in a large bowl and whisk together. Add remaining ingredients except the herbs. Toss together, cover with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavours to develop.

Place mixture in a blender along with the herbs and process on a low setting to a chunky purée. Increase speed to high and gradually add ½ cup of ice water to create a smooth mixture. Blend on high speed adding more water as necessary until you have a thick and smooth soup consistency. Add more herbs and salt and pepper to taste. Refrigerate until very well chilled.

For the prawns: I asked to have the heads removed from the live prawns, as this is a task that I am not up to myself. My obliging fishmonger removed the heads and bagged them separately – these are now in the freezer to flavour a fish soup one day soon. Brush prawns with a little olive oil, season with salt and pepper and grill them in their shells until just pink. This will only take about 1 minute per side. Cool them and then remove the shells of the body, leaving the tails on. Cover and refrigerate until ready to serve.

To Serve: Ladle soup into bowls and top each with 3 prawns, garnish with herbs.

In Advance: The soup can be made up to 2 days ahead. The prawns should be purchased and grilled the day of the dinner.

Halibut with Spring Vegetable Sauté and Salsa Verde

Halibut with Spring Vegetables

Salsa Verde with Tarragon and Preserved Lemons

This recipe is from Canal House Cooking Volume No. 1 by Christopher Hirsheimer and Melissa Hamilton and is also on Julie’s KitchenCulinaire. You can use store-bought preserved lemons, make your own or use fresh lemon zest. This flavourful condiment is very versatile – you can use it with various fish or poultry dishes – and it keeps well in the refrigerator for several days.

1 cup loosely packed flat leaf parsley leaves, washed, dried and finely chopped
4 sprigs of tarragon, leaves stripped and finely chopped
3 green onions, chopped
3 cornichons, chopped
1 tablespoon capers, rinsed and chopped
3 anchovy fillets, chopped
1 medium clove of garlic, minced
1 tablespoon preserved lemon rind, chopped (discard the pulpy flesh)
3/4 cup good quality extra virgin olive oil
lemon juice, to taste
salt and freshly ground pepper

Put the chopped parsley, tarragon, scallions, cornichons, capers, anchovies, garlic and preserved lemon rind in a bowl. Add the olive oil and some lemon juice. Taste and add salt if needed (it may already be salty enough) and some freshly ground pepper. Check and adjust the amounts of lemon juice and olive oil to make the sauce sharper or milder in flavour.  Makes 1 cup.

For the halibut:
6-6oz. halibut fillets, skin on
2 tablespoons olive oil
pea shoots, for garnish

Preheat the oven to 375ºF. Rinse halibut fillets and dry well, then season with salt and pepper. Heat the olive oil in a large frying pan over medium high heat. Once the pan is hot add the fillets, skin side down, taking care not to crowd them in the pan. Sear the fish on one side for about 2 minutes.  Transfer the pan to the oven and roast until cooked through, 3 to five minutes. You can tell when the fish is done when you insert a small knife into the middle of the fillet and it comes out warm when placed against the inside of your wrist. Take the pan out of the oven and carefully remove the skin from the fish.

Spring Vegetable Sauté
This recipe may be varied according to the vegetables available at the market. You can also play around with herbs depending on what you have on hand. Tarragon and parsley may be substituted for the basil and mint.

3 tablespoons olive oil, plus more for drizzling
2 spring onion bulb, sliced
1 fresh red chile, halved lengthwise (I used a medium hot Thai chile)
3 garlic cloves, finely chopped
1 lb. asparagus, cut on a diagonal into 1” pieces
1 cup fresh fava beans (from about 1 lb. pods) or frozen fava beans, thawed
2 cups snow peas, trimmed
¼ cup fresh basil leaves, torn if large
¼ cup fresh mint leaves, torn if large
Kosher salt and pepper
pea shoots, for garnish

To prepare fresh fava beans: Pull off the top and “unzip” the seam of the bean pod. Open the pod and remove the beans. The beans have a waxy outer coating, which needs to be removed. Blanch them in boiling water for 30 seconds, and then transfer to an ice bath to stop the cooking process. The coating will slip right off. Drain and reserve until ready to cook the vegetables.

While the halibut is cooking, heat the olive oil in a large sauté pan over medium-high heat. Add the onion, chile, garlic, asparagus, and stir-fry for about 1 minute. Reduce heat to medium-low, cover, and cook, shaking pan occasionally, until asparagus is crisp-tender, about 2 minutes. Add fava beans, cover and cook until beans are just tender, about 2 minutes. Add snow peas, basil, and mint and cook, tossing, until vegetables are hot and just tender, about 2 minutes; season with salt and pepper and serve immediately.


In Advance: The fava beans can be prepared and all the other vegetables can be washed, trimmed and sliced early in the day of the dinner. Keep them covered on separate plates grouped according to the order in which they will be cooked.

To Serve: Divide the warm vegetables among six plates and top with the roasted halibut. Drizzle with salsa and garnish with pea shoots if desired.

Walnut Cake
Walnut Cake
This cake recipe can be found in Rob Feenie Cooks at Lumière but we made a few changes which are incorporated here: we cut down significantly on the sugar and baked it in a 9″ springform pan, not the 2 loaf pans that he suggests.

1 ½ cups flour
1 teaspoon baking powder
¾ cup maple syrup
juice of 1 lemon
1 ½ cups unsalted butter, room temperature
¾ cup sugar
pulp of ½ vanilla bean
7 large eggs, room temperature
1 cup walnuts, toasted and ground, plus 3-5 for garnish

Put all of the walnuts in a large frying pan and over medium high heat toast them, stirring frequently, until they are nicely browned, 5-10 minutes. Allow the walnuts to cool, then grind 1 cup of them in a food processor and set aside separately the whole toasted walnuts that you will use for garnish.

Line a 9″ springform pan with parchment paper, grease with butter and dust with flour. Preheat oven to 325ºF. Sift together the flour and baking powder and set aside. Zest the lemon and reserve for mascarpone cream. Combine maple syrup and lemon juice and set aside. With an electric mixer, cream the butter, sugar and vanilla pulp. Add one egg at a time to the butter mixture until well blended. Add half of the flour mixture and beat to incorporate. Beat in half of the maple syrup mixture. Repeat, adding the flour and maple syrup mixtures alternately. With a spatula, add ground walnuts and stir until just combined. Pour batter into prepared pan and bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in pan, then remove and place on a large cake plate. Sprinkle with powdered sugar and garnish with the reserved toasted whole walnuts. Serve with Lemon Mascarpone Cream, whipped cream or ice cream.

Lemon Mascarpone Cream
½ cup mascarpone cheese
½ cup chilled whipping cream
2 tablespoons sugar
1 teaspoon pure vanilla extract
grated zest of one lemon

Whip the mascarpone, cream, sugar, vanilla and lemon zest together until soft peaks form and serve alongside each slice of cake.

May 2014 Dinner Party for 6

Barbecued Salmon on Crostini with Caper & Horseradish Sauce
Mixed Lettuce with Basil Vinaigrette, Avocado & Grilled Oyster Mushrooms
Halibut with Fennel Potato Purée, Citrus Sauce and Green Harissa
Almond Cookie Baskets with Rhubarb Compote, Vanilla Gelato and Fresh Strawberries

This menu celebrates the fish, basil, rhubarb and strawberries that are all fresh and abundant in Vancouver markets right now. Many of the elements of this party menu can be made ahead of time and assembled just before serving. Instructions for this are in italics within each recipe.

Barbecued Salmon on Crostini with Caper & Horseradish Sauce

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8 oz. barbecued salmon (I purchase this at the Granville Island Market, Seafood City)
2 T. red onion, or shallot, peeled and finely chopped
2 T. capers, drained and chopped
1 T. prepared horseradish
1/4 C. mayonaise
2 t. red wine vinegar
salt and pepper, to taste
crostini or crackers

For Sauce: Combine onion, capers, horseradish, mayonnaise, and vinegar in a small bowl. Season to taste with salt and pepper. The sauce can be mixed together up to 3 days before serving.
For Crostini: Slice a baguette or ciabatta bread in 1/2″ slices and brush lightly with olive oil. Grill or broil until browned on both sides. Rub one side with a peeled clove of garlic.
Place the salmon on a platter with the bowl of sauce and crostini or crackers alongside.

Mixed Lettuce with Basil Vinaigrette, Avocado & Grilled Oyster Mushrooms

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1 C. basil leaves
1  1/2 T. balsamic vinegar (red or white)
1  1/2 T. sherry vinegar
2 t. honey
2 cloves garlic
1  1/2 t. Dijon mustard
6 T. oil (3 T. olive oil, 3 T. grape seed oil)
salt and pepper, to taste
5 C. mixed lettuce (combination of red leaf, radicchio, basil, endive, or your choice)
1 green onion, sliced thinly on the diagonal
1-2 avocados (depending on size), peeled and sliced
18 oyster mushrooms
olive oil, salt and pepper

In a blender, combine 1 C. basil, vinegars, honey, garlic, and mustard and whirl to blend. Pour in oil slowly to emulsify vinaigrette and season to taste with salt and pepper. Can be made several days ahead of time and kept in a covered container in the refrigerator.

Toss mushrooms with a little olive oil and salt and pepper.  Grill (or sauté) until cooked, and set aside until ready to plate the salad.

In a large bowl, combine lettuces and green onion. Add vinaigrette (you may not need it all), toss, and portion onto 6 salad plates. Top with oyster mushrooms and slices of avocado and drizzle with a little more vinaigrette.

Halibut with Fennel Potato Purée, Citrus Sauce and Green Harissa
This recipe is adapted from the A.O.C Cookbook, by Suzanne Goin. I am a huge fan of this talented chef and have referenced her recipes several times on this site. She and her Los Angeles based kitchen staff are masters of unusual combinations of flavours and textures. The recipes generally have several elements but I have suggested ways here to stage the process to make it more possible for the home cook. The original recipe calls for sea bass, but I have made it with halibut or lingcod.

3 lbs. citrus (grapefruit and oranges)
6 fillets halibut (4-5 oz. each)
1 T. thyme leaves
2 T. chopped Italian parsley
3/4 C. Castelvetrano olives, pitted (available at Granville Market and Whole Foods)
1/2 C. green Harissa (recipe below)
juice of 1/2 lime
2 T. olive oil
1 t. sugar
1/4 – 1/2 t. chile flakes
4 T. unsalted butter
1 recipe Fennel Potato Purée (recipe below)
salt and pepper

Season fish: finely grate 1 T. zest from grapefruit and oranges, mix with thyme and parsley and rub all over fish. Cover and refrigerate for at least 4 hours.

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Citrus
: Cut top and bottom off fruit and place cut side down on a cutting board. Following the contour of the fruit with a sharp knife, remove the peel and pith. Holding each piece of fruit in one hand, carefully slice between the membranes to release the segments in between. Discard any seeds. Reserve the juice in a measuring cup, adding enough more juice to make 1 1/2 C. juice for the sauce. Can be made early in the day. Cover both fruit segments and juice with plastic wrap until ready to make the sauce.

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To make citrus sauce
: Pour citrus juice, sugar and chile flakes into a saucepan, and bring to a boil over high heat. Reduce juice by 2/3, turn the heat down to low and whisk in the butter, 1/4 t. salt and a pinch of freshly ground black pepper. Swirl the pan to incorporate the butter as it melts, add the fruit segments and remove from the heat. Taste for seasoning. The sauce can be prepared early in the day, up to the point of reducing the juice. When ready to cook the fish, reheat the juice concentrate, whisk in the butter and season.

To finish the harissa: Toss the pitted olives in 1/2 C. of the green harissa (recipe below) and season with the juice of 1/2 a lime. Set aside at room temperature until ready to plate the fish.

To cook fish: Heat a grill pan to high, brush fish with olive oil and season with salt and pepper. Cook quickly until well-browned with grill marks on one side, then turn and remove fish from pan as soon as it’s just cooked, with the centre still slightly translucent. If you do not have a grill pan, use a heavy frying pan instead.

To serve: Heat fennel potato purée and place about 1/2 C. on each plate. Put the grilled fish on top, spoon citrus and sauce over and around, and top with green olive harissa.

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Harissa

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Harissa can be made several days ahead of time and kept in a covered container in the refrigerator. This sauce makes more than you need for the fish dish, but is also wonderful on other kinds of fish or chicken .

1 t. cumin seeds
1 t. caraway seeds
1 clove garlic
1 t. Kosher salt
2-3 jalapeños, depending on desired heat
1 1/2 C. cilantro leaves, washed and dried
1/2 C. Italian parsley, washed and dried
2/3 C. olive oil

Toast the cumin seeds in a small pan over medium-high heat for about 2 minutes, or until fragrant and lightly browned. Repeat the same process with the caraway seeds. Pound seeds together coarsely in a mortar. Mash the garlic with the salt to a paste and add to seeds. Place the jalapeños, cilantro, and parsley in a food processor and purée until finely minced. Add the seeds and garlic mixture, and with the machine running, slowly pour in the olive oil. Taste for seasoning. Add the 3/4 C. pitted olives to 1/2 C. of the sauce, and reserve the rest of the sauce for another time.

Fennel Potato Purée

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1/2 C. Pernod
1 T. extra virgin olive oil
1 C. slice fennel
1/2 C. whole milk
3/4 lb. Yukon Gold potatoes, peeled and cut into 2″ chunks
salt and pepper to taste

Put Pernod in a saucepan over low heat and reduce to 1/4 C. Heat a sauté pan over high heat, add olive oil, and fennel, salt and pepper. Turn heat to medium-low and cook for about 10 minutes, or until the fennel softens, stirring often. Add the milk and simmer another few minutes until fennel is very soft and the milk thickens slightly. Transfer to a blender and purée.

Meanwhile, cook potatoes in boiling salted water until tender, about 15 minutes. Drain and pass through a food mill, or ricer, or mash well. Fold the fennel purée into the potatoes, add the reduced Pernod, and season with salt and pepper. This can be made up to 2 days ahead of time, stored in microwave-safe dish, covered and refrigerated. Re-heat in the microwave while cooking fish.

Almond Cookie Baskets with Rhubarb Compote, Vanilla Gelato and Fresh Strawberries 
This is one of my favourite spring/summer desserts. You can make use of seasonal fruit when it’s at its best, vary the gelato or ice cream flavour, or use different kinds of nuts. In summer, I substitute the rhubarb compote with raspberry sauce, then finish the dish with fresh raspberries and blueberries. The baskets can be made up to one day ahead, then filled just before serving. Make sure to use parchment paper or Silipat sheets so the cookies are easily removed from the cookie sheet.

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1/4 C. unsalted butter
1/4 C. light corn syrup
1/4 C. sugar
4 oz. almonds, chopped
1/4 C. flour
rhubarb compote (recipe follows)
fresh strawberries, halved or sliced
Mario’s vanilla bean gelato (purchased)

Cover cookie sheet with parchment paper or Silipat.  Combine butter, corn syrup and sugar in a small saucepan over medium heat and stir until blended and warm. Stir in nuts and flour.
Put 1 – 1 1/2  T. batter onto cookie sheet (2 per sheet) and bake at 350° until golden. The batter will spread during baking and you will be able to tell after the first batch how large the baskets will be. In the photograph here I have used 1 T. batter and the baskets are about 4″ in diametre. Let set just until you are able to remove the cookies in one piece (about 1 minute) and quickly form them over a rounded dish or bowl. Let cool, then remove each basket to a tray to make room for forming the next batch.

To serve, place one cookie on each dessert plate, fill with a scoop of gelato and top with a spoonful of rhubarb compote and fresh strawberries.

Rhubarb Compote
2 C. rhubarb, cut into 1″ lengths
2 T. water
1 t. orange zest
2 T. orange juice
2 T. honey (or to taste)
1/2 t. vanilla

Combine rhubarb, water, zest and juice in a medium saucepan and cook gently, stirring, until rhubarb is just tender. Stir in honey to taste and vanilla. Remove to a bowl, cool and refrigerate until ready to assemble desserts.

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A Tribute to Spring

Spring Flowers

Guacamole with Tortilla Chips, Pistachios
Shaved Asparagus Salad with Lemon and Parmesan
Roasted Halibut with Gingered Tomato Mango Salsa
Mini Potatoes Anna
Mixed Berry Gratin
Chocolate Cookies

Gardens are bursting with colour and markets here in Vancouver are selling gorgeous fresh halibut, asparagus and berries. OK, the asparagus and berries are not exactly local yet, they are from California, but they do taste more like the real deal at this time of the year. This menu is a tribute to my favourite season, Spring: full of colour, new growth, and promise. I hope this menu lives up to your spring expectations! Read more

In Praise of the February Braise

Braised Halibut with Garbanzo Beans and Chorizo
Braised Halibut 2

Braising is one-pot cooking at its finest and this halibut dish is a simple and comforting way to usher in February in Vancouver. While I would not normally buy halibut out of season, I found this recipe online at redonline and decided to test it with halibut fillets. The combination of smokey, spicy chorizo sausage, garbanzo beans (the original recipe called for chickpeas which are similar but smaller), and tomatoes, produces a deep and complex flavour that would complement many less expensive types of fish and chicken too. We ate this with a crunchy baguette to dip into the sauce.

Braising is a combination cooking method using both dry and moist heat and one pot from start to finish. Mostly, this method is used to slowly cook tough cuts of meat to tenderize them while producing a flavourful sauce. The difference in this recipe is that the sauce is cooked for an hour to develop its flavour, then the fish is added, making it a good dish for entertaining because you can make the sauce hours or even a day in advance, then reheat it on the stove, plunk in the fish and finish in the oven.

Here I have used a copper casserole that belonged to my mother, but any heavy pan with a snug lid will work as long as it is large enough to accommodate the fish in one layer.

Braised Halibut

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 ½ hours

2 links Spanish or Mexican chorizo, cooked or uncooked
2 shallots, thinly sliced
2 garlic cloves, crushed
6 Roma tomatoes, roughly chopped
2 fresh thyme sprigs
1-14 oz. can garbanzo beans, drained and rinsed
1 c. dry white wine
2 c. chicken stock
4 x 6oz. thick fillets halibut
2 T. fresh flat-leaf parsley leaves, chopped
Kosher salt and freshly ground black pepper

Preheat the oven to 350°F. Heat a flameproof casserole dish until medium hot, then add the chorizo and fry for 4-5 minutes, stirring occasionally, until the oil is released. Add the shallots, garlic, thyme and tomatoes and cook for a further 3-4 minutes.

Add the chickpeas and stir well, then add the white wine and chicken stock and bring to the boil. Cover with the lid and bake in the oven for one hour, then remove and place the halibut on top of the chickpeas. Cover again and return to the oven for a further 10-15 minutes, or until just opaque. Remove from the oven and allow to rest for five minutes before removing the lid.

Carefully lift out the fish and place in individual shallow bowls. Stir the parsley into the chickpeas, season with salt and pepper, and serve alongside the fish.

Fish Tacos With Lime Jalapeno Coleslaw

This recipe adapted from Eat Magazine (July/August 2011) has several components and may look daunting on first glance, but there are some ways to simplify it: Purchase the tortillas (although I encourage you to try the homemade version because they taste better and fresher), and make the coleslaw, spice mixture and salsa in advance.  Read more