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| Flétan au Porrto, ragout de Champignons |
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| Fish Ingredients |
4 7-8 oz fillets of halibut
2 T vegetable oil
2 T walnut oil
flour
salt and pepper
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| Sauce ingredients |
2 cup Port
2 T red wine vinegar
2 T lemon juice
1/4 cup cream
2 T chopped shallot
1 sprig fresh thyme
1 t whole black peppercorns
2# whole butter - cubed
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| Mushroom Ragout ingredients |
2 T whole butter
1/2 C chopped Chanterelle
1/2 C chopped Shiitake
1/2 C chopped Portabello
3 T minced shallot
1/4 C red wine
2 T tomato paste
1/4 C glace de viande
1/2 t cinnamon
1/2 t ground nutmeg
1/4 t ground clove
salt and fresh cracked black pepper
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| Method |
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First prepare the mushroom ragout, this gets better if all the flavors are allowed to get to know one another.
Sweat the shallot and garlic in the butter until translucent, add the mushrooms and cook until most of there is evaporated, add the spices and cook very lightly.
Add the red wine and bring to a boil, add the tomato paste and glace de viande (or reduced beef stock) allow everything to thicken up and season with salt and pepper and set aside.
Now you may begin the sauce.
In a heavy bottomed sauce pan combine the port, vinegar, lemon juice, shallot, thyme and peppercorns, reduce by half.
Add the heavy cream and reduce until quite thick (light nape) slowly add the butter a small cube at a time, remove from heat and hold.
For the fish, season the fillets with salt and pepper and dust them with flour.
Warm the vegetable oil in a saute pan, when it is near the smoke point, add the walnut oil and quickly place the fillets in the pan, skin side up. Cook approximately 4 minutes to a side. You may wish to cook the fish in a 350 degree oven for optimal results.
Place a spoonful of the mushroom ragout on a warmed plate, place the fish on top and spoon some of the sauce on the fish
and on the plate, garnish with chopped chive and enjoy. |
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