Potato Crusted Halibut, Braised Morels,
Ramps, Chive Cappuccino

By Chef Laurent Tourondel, Cello Restaurant, New York

Recipe For Six

6 - (7 oz. each) Halibut Filets
4 Shallots (sliced)
3 Idaho Potatoes
3 Button Mushrooms (sliced)
1 cup Clarified Butter
1 cup Dry White Wine
Salt and pepper
1/2 cup Vermouth
1 cup Fish Stock
1 1/2 cups Cream
1/2 lb. Chive
1/2 lb. Fresh Morel ZMushrooms
4 oz. Butter
3 oz. Ramps
3 oz. Fiddlehead Fern
1 bunch Green Asparagus
4 oz. Chicken Stock
1 tbls. Butter
1 tbls. Garlic (chopped)
1 tbls. Shallots (chopped)
2 oz. White Wine
1 Thyme Sprigs
Salt and Pepper

To Prepare the Fish:
Slice the potato into 2-inch sections, with a 1-inch diameter ring cutter, punch out cylinders from the potatoes. Warm the clarified butter so that it is just liquid and remove from heat. Slice the potatoes the thickness of a quarter and place into the clarified butter. Season both sides of the fish with salt and pepper and shingle the potatoes on the bone side of the fish. Cover with a little clarified butter to lock the potatoes in place. Repeat for the remaining fish and refrigerate immediately to allow to set.

To Prepare the Sauce:
Combine the shallots, mushrooms, white wine, vermouth, and fish stock in a pot. Bring to a boil and reduce to almost dry. Add the cream and bring just to a boil. Removefrom heat, cover a and allow to steep for one hour. Soften the butter and place into a blender. Add the chive and puree until completely incorporated. Pass through a strainer and refrigerate. Strain the cream
sauce. Add the chive butter and whisk to fully incorporate.

To Prepare the Vegetables:
1. Trim the stem of the morels and wash thoroughly to remove all dirt and sand. Sweat shallots and li garlic in butter. Sear morels, deglaze with white wine, and cover with chicken stock and thyme. Cook for five minutes, until tender. Remove from stock and cool. Reduce the cooking liquid to a glaze and reserve.

2. Wash and trim the fiddlehead fern, asparagus and ramps. Blanch separately in salted boiling water until tender. Shock in ice water. Reheat the mushrooms and green vegetables together with the mushroom glaze.

To Assemble the Plate:
In a moderately hot saute pan, cook the fish in clarified butter, potato side down until golden brown. Flip the fish to finish cooking. Place the vegetables in the center of the plate and place the fish on top. Whisk the sauce to obtain a foam, and spoon the foam around the fish.

Chef's Note:
Red snapper or Black Sea bass can be used to substitute for halibut.


Other Great Chef Recipes:
Breaded Diver Scallops, Celery & Apple Remoulade,
Grilled Foie Gras, Caper Emulsion

Carameline of Lavender Honey with Lime Juice

Cavaillon Melon Soup Chamomile Sorbet

Coconut Lemongrass Tapioca Soup Pineapple Beignets

Crispy Wafer “Millie-Feuilles" Creme Diplomate

Hamachi Carpacco with Yuzu Gelee and Sake Reduction

Marinated Chilean Seabass with Acacia Honey

Potato Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino

Rhubarb Soup with Lime Fromage Blanc Sorbet

Seared John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto

“Surf & Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels

Other Related Links:
A Weekend at the Robert Mondavi Vineyards

Events |  Food & Beverage International |  NutraFoodies |  California the Magazine
Home |  Food |  Wine |  Chefs |  Restaurants |  Advertisers |  Recipes
Travel |  Forager |  Who's News |  Directories |  Newsletter |  About Us |  Media Kit

©2007 Food&Beverage International
All rights reserved. | Contact Us |