Bertolli

Charlotte Seafood Recipe List

Town

710 W.Trade Street, Charlotte, NC 28202
704-379-7555

Fresh Turmeric and Lemon Thyme Crusted Halibut on Sunchoke & Vidalia Onion Nage with Grilled Porcini

Serves 4

Ingredients for Halibut

4-6 oz portions Halibut (1”-11/2 thick block)
3 oz Olive Oil
Salt and fresh ground Black Pepper for seasoning
Chili Oil to garnish

Ingredients for Nage 2 tbsp Olive Oil
1 small to medium sized Vidalia Onion
sliced thin (or another sweet onion)
11/2 tbsp chopped Garlic
11/4 tsp grated fresh Tumeric
8 oz peeled sunchokes (Jeruselem artichoke) cut into 1/8” disks
11/2 cup 1998 Jekel Vineyards Monteray Johannisberg Riesling (if you dare part with any)
3/4 cup White wine (with good acid: sav blanc, etc. . .)
1/2 cup Rice Wine Vinegar
3/4 tsp Salt
1/4 tsp fresh ground Black Pepper
3/4 cup Chickenm Stock
1 tbsp Butter
4 oz Spinach cut into 1/4“ wide ribbon
1/2 tbsp picked Lemon Thyme Leaves
1/2 tbsp chopped Italian Parsley

Ingredients for Crust

2 tsp Italian Parsley, chopped
4 tsp picked Lemon Thyme Leaves (if lemon thyme is not available, use English Thyme and add 1 teaspoon grated Lemon Zest
3 tsp grated fresh Turmeric
Combine and reserve

Method for Nage

  • In a non-reactive pot cook onions in oil over medium heat until transparent (but no color).
  • Add garlic and turmeric and cook for 1 minute.
  • Add the sunchokes and toss with onions.
  • Add wines, vinegar and salt and pepper.
  • Bring to a boil.
  • Then turn down to a simmer for 10 minutes.
  • Add stock and simmer until sunchoke is al dente.
  • Remove from heat and reserve (can be made a day in advance.)

    Ingredients for Porcini

    10 oz Porcini Mushrooms, gills removed cut into
    8 slices (any remaining pieces can be sauteed and added to the sunchokes)
    11/2 tsp chopped Garlic
    3 tablespoon Italian Parsley, chopped
    1/4 cup Olive Oil
    Toss all together. Marinate 5 minutes and grill until soft. Reserve in a warm place.

    To Plate

    • Start warming nage over low heat. • Season halibut on both sides with salt and pepper, then sprinkle the filets with the crust (one side only) and pat crust onto fish.

  • Sear in a hot pan with oil.
  • Turn pan to low to medium heat (careful not to burn).
  • Cook halibut 1/2 way on first side. • While halibut is cookiing turn heat up slightly on the nage and stir in butter, then herb's, spinach and any porcini scrap. Adjust seasoning. Move quickly as to not over cook the halibut. Divide onto 4 plates with equal amount of broth being poured over the sunchoke mixture 9it will spill around nicely). Turn halibut over and cook slightly more (halibut should be cooked slightly under, as it will continue cooking out of the pan). Place halibut on top of sunchokes, crust side up. Drizzle with chili oil and garnish with porcini slices (warm porcini slices in pan if necessary).

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