Potato
Crusted Halibut, Braised Morels,
Ramps, Chive Cappuccino
By Chef Laurent Tourondel, Cello Restaurant, New York
Recipe
For Six
Ingredients:
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.
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