An Cooking: halibut

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Sabtu, 12 April 2014

Halibut in cream sauce

Halibut has a number of names in Icelandic, reflecting its importance as a food fish. They include flyðra, spraka, lúða and heilagfiski. The last name means “holy fish”, presumably because it was popular Fridays food during the Catholic era.

Halibut grow to a gigantic size: the current record is around 330 kilos. One was recently caught off the coast of the West Fjords that weighed in at 219 kg. and was 248 cm. long. The flesh of these giants is rather coarse, but the flavor is delicious.

750 g halibut
1 tbs flour
Salt and pepper
2-3 onions
100 g margarine
100 g butter
50 ml cream

Fillet and skin the halibut. Cut into 2 cm thick slices.
Mix together flour, salt and pepper.
Slice the onions into rings.

Brown the margarine in a frying pan and fry the onions in it until golden. Remove and set aside. Put the butter in the pan, keeping back a small amount, and brown the butter in the pan. Dredge the fish slices in the flour mixture and brown over high heat for about 10 minutes. Arrange the fish pieces on a serving platter and top with the browned onions.

Deglace the pan with a little water, adding the cream and remaining butter. Strain into a sauce bowl.

Arrange poached potatoes on the platter on one side of the fish, and serve.

From 160 fiskréttir by Helga Sigurðardóttir

Senin, 24 Maret 2014

SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter.

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry).

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them. Garnish with parsley and a wedge of lemon. ~ Enjoy!