This is the dish that we prepared with Chef Villard in Lyon during our short visit in September. We made the dish again for friends and fellow blogger Barb and Kevin (Profiteroles and Ponytails) I had to make modifications (shown in brackets) as I wasn’t able to source ingredients or these are our personal preferences. And I didn’t get a chance to snap a pic of our finished dish because the light was poor and I didn’t want to be ‘the blogger‘ (I get enough of the rolling eyes from JT). But I know I shall make this again and update this post with the new photo. Thanks for understanding.
Our main course: Monkfish wrapped in bacon with a green olive veal stock sauce, fingerling potatoes sautéed in EVOO and snap peas with arugula (rocket) pesto. It was DELICIOUS!
Halibut wrapped in Proscuitto with Kalamata Olives in a Brown Jus Reduction
- 600 g Monkfish (we used Halibut because that is all my fish monger had the day I needed it. Go figure, they had a run on monkfish!)
- 6 slices of prosciutto (Chef used smoked bacon, but we prefer the less fatty prosciutto)
- 2 tbsp olive oil
- 3 cloves garlic, finely minced
- 1 small shallot, minced
- 250 mL beef or veal stock (we used beef as I couldn’t get veal stock)
- 1 tbsp balsamic vinegar
- 60 g Kalamata olives, rough dice (Chef used green olives, but we preferred the flavour of the black Kalamato)
- 15 g butter (Chef used 60 g which is about 4 tbsp)
- sea salt
- white pepper (we omitted the pepper)
- Have your fish monger filet and skin your fish, wrap with prosciutto and secure with butcher string. Refrigerate until ready to serve.
- Sweat the shallot in 2 tbsp olive oil, then deglaze with the balsamic vinegar. Add the stock and allow to reduce about one third. Add the butter, and olives and stir well. Set aside.
- Pre heat the oven to 175° C or 350°F
- Brown the fish in an oven safe pan in olive oil and minced garlic for about 5 minutes (or until the prosciutto is crispy).
- Add the warm beef and olive jus to the fish and bake for 5-7 minutes in the pre heated oven.
- Serve the fish sliced into about 100-120 g per person with the brown jus and cooked olives with snap peas and arugula pesto and roast potatoes.
Chef Villard suggested that if your fish has a thin tail, you should fold it back on itself so that the thickness is even and it cooks at the same rate.
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Posted in Fish, Gluten Free, Main Courses, Sauces, tagged fish, garlic, halibut, Recipe, smoked paprika, tomato on April 28, 2012 |
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It’s a week night and even though we like to eat at 7:30-8 on weekends, it just doesn’t work for week nights when I need a couple of hours to blog, and such! I’m always looking for tasty and quick ways to serve fish and Kristy’s delightful Baked Cod Portuguese was a sure winner, but I didn’t have the fire roasted tomatoes, nor the time to make them, so I took her recipe as inspiration. This one is quite low calorie, no butter or olive oil.
Halibut with a Rustic Tomato Sauce
An incredibly filling meal
Makes 3 servings (100g each fish and 200g tomato sauce and greens)
- 300 g Halibut
- 300 g cherry or grape tomatoes, halved
- 90 g vidalia onion and garlic (the ratio is entirely up to you, I had about 80g onion, 10g garlic)
- 1/2 tsp smoked paprika
- salt to taste
- non-stick cooking spray
- 300 g mixed greens, including cucumber and green onions
- 3 tbsp chopped fresh flat leaf parsley
- Preheat oven to 350°F. Lightly spray a cookie sheet with non-stick cooking spray. Distribute the tomatoes, onion and garlic on the pan evenly. Salt.
- Bake for about 30 minutes. Pour the contents into your immersion blender jar and blend until smooth. Add the smoked paprika and blend again. Keep the oven on.
- Strain through a fine sieve, discard what is left in the sieve.
- In a cast iron pan, sear the fish skin side on high heat for about 4 minutes. Pour the rustic tomato sauce over the hot fish and bake in the hot oven for about 15 minutes (this depends entirely how thick your fish is).
- Meanwhile, create a fresh green salad (about 100 g each serving) with the mixed greens (we used spinach and baby arugula), cucumber and green onion.
- When the fish is cooked through, remove the skin and place 100 g onto each bed of greens. Add about one third of the sauce to each plate. Garnish with parsley.
The sauce was lovely, not too acidic (I didn’t add sugar because I am no carbing for three weeks!) but you certainly can to taste. And the garlic really added a wonderful nutty flavour of a baked clove. I will definitely make this sauce again, perhaps with chicken or left over turkey, but then I would add chili pepper flakes to heat it up.
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Posted in Fish, Gluten Free, Recipes, Vegetable Sides, tagged halibut, mussels, saffron, scallops, smoked paprika, vegetable stock on February 15, 2012 |
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Today is Wednesday and it is my first day at the courthouse for jury duty. We don’t live far from the core, so taking the subway is the most efficient way to go, plus parking would set me back about $20 per day (pretty cheap considering it could be as high as $60 per day in the financial district)! Our transit system is called TTC (Toronto Transit Commission), and the subway is often called The Rocket! I’m taking The Rocket downtown. Yes, it is as lame as it sounds! I have to be there at 8:30am. I am not looking forward to it. I hope there is wifi, but then again I do have the 3G network, so I can be in touch. I will take a book, perhaps a title that will make me undesirable to be a juror. Any suggestions?
I have made this paella before, calling it cottage paella, but I thought I would reiterate the recipe, it turned out very well on the weekend.
The smoked paprika really adds a nice flavour to this dish
- 1 cup brown rice (because it is gluten free)
- 400g halibut cut into bite-sized pieces
- 12-16 Black tiger shrimp (25-30/lb is the best size so you can just pop them in your mouth) (I like to peel and remove tails so you are not having to dive into the food with hands and feet to eat!)
- 400g bay scallops
- 12-16 mussels, cleaned
- 1 tsp saffron, in about 1/2 cup of white wine
- 1 tsp smoked paprika
- 3 finely minced cloves garlic
- 1/2 cup frozen peas
- 1/2 cup chopped yellow pepper (into 1/2″ cubes)
- 1 can chopped tomatoes (low sodium)
- 1/2 cup chopped Vidalia onion
- 1 can mini corn cobs
- 2-3 tbsp EV olive oil
- 1-2 cups vegetable stock
- 1/2 cup of chopped fresh parsley
- 1/4 cup chopped green onions
- Lemon and lime slices for garnish
- hot pepper flakes if you dare!
Steps 1-4 may be done 2-4 hours in advance.
- Soak saffron in in the white wine for about 10 minutes.
- Sprinkle the smoked paprika on the halibut and return to refrigerator.
- Cook rice in saffron soaked wine and water until almost done – you will finish cooking during the assembly stage.
- Assembly Stage:
Just before you wish to serve, preheat oven to 400°F.
- Heat olive oil in a pan and sauté onions until translucent. Add garlic and stir just until you can smell its aroma. Add all the vegetables but the parsley and the green onions and lemons and limes. Stir well, if too dry, add a bit of the about 1 cup vegetable stock until a desired wetness is achieved.
- Add halibut and shrimp and put into the hot oven for about 8-10 minutes. After about 10 minutes, add the mussels and scallops and stir well. Return to oven for an additional 5-10 minutes. Stir a couple of times.
- Stir in chopped parsley and serve with lemon and lime wedges. Serve hot.
Brown rice is very nice
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