Halibut "Iron Chef"
appeared in The Sunday Oregonian, Taste Makers, June 1, 2003
Adapted from George Mardikes, attorney, Davis, Wright, Tremaine LLP. This recipe is recommended for the savvy sidewalk sous chef.
Serves 4
Fish:
Four 5-ounce halibut fillet
2 cups extra-virgin olive oil
Couscous:
2 cups couscous
1/2 cup unsalted butter
Zest of 1/2 lemon
1 teaspoon freshly grated peeled ginger
3 1/2 cups boiling water, divided
Salt and pepper
1 teaspoon minced fresh chives
Sauce:
24 small fresh morel mushrooms, trimmed
1 cup fish or chicken broth or stock
1 teaspoon unsalted butter
1 shallot, peeled and finely minced
1 cup dry white wine
1 cup heavy (whipping) cream
Leaves from 2 sprigs of fresh thyme
Salt and pepper
Garnish:
1 teaspoon breadcrumbs
1 teaspoon grated fresh ginger
1 teaspoon chopped parsley leaves
2 teaspoons extra virgin olive oil, divided
1 cup mâche lettuce
Juice of 1/2 lemon
Fleur de Sel (finishing salt) for presenting
To prepare the halibut: Place the olive oil in a 1-quart saucepan and heat to 175 degrees. Add the fish slowly and make sure they are covered with the oil. Poach until the fish is cooked through, 15 to 20 minutes. Drain and keep hot until serving.
To prepare the couscous: Meanwhile, place the couscous in a mixing bowl with the butter, lemon zest and ginger. Add 1/2 cup boiling water and mix. Let rest 1 or 2 minutes and add another 1/2 boiling water, mix and let rest 1 or 2 minutes. Continue the process until the couscous is cooked and still a little firm to the bite. Do not overcook or add too much water or the couscous will turn to mush. Season with salt and pepper to taste, add the chives and set aside.
To prepare the sauce: Place the morels in the cold broth and bring to a boil. Strain and reserve both. In a 9-inch sauté pan, melt the butter. Add the shallot and cook for 1 minute. Add the wine and cook until reduced to 1 tablespoon. Add the stock and cook until reduced to 2 tablespoons. Add the cream, the reserved morels, thyme and season with salt and pepper. Cook until the sauce thickens. Adjust the seasoning to taste and reserve.
For the garnish: In a bowl, mix together the breadcrumbs with the ginger, parsley and 1 tablespoon olive oil. Dress the lettuce with lemon juice and the remaining olive oil.
To present: Mold the couscous in 3-inch circle molds in the center of each plate. Place the halibut on top, sprinkle with Fleu de Sel and the breadcrumb mixture. Top with 2 or 3 lettuce bouquets. Serve the sauce around the couscous and enjoy!