Ingredients (for 4):
- Halibut - 2 large pieces
- Thyme - pinches
- Bay leaves - 4
- Shallot - 45 g
- Sherry vinegar - 75 ml
- Chicken stock - 200 ml
- Butter - 75 g
- Pickled onions - 12
- Chanterelle - 100 g
- Burdock - 250 g
- Chicken stock - 2 tbsp
- Parsley - 2 pinches
Procedures:
1. Cut the halibut into four pieces. Marinate with salt and white pepper powder on both sides.
2. Pan-fry the halibut with olive oil and butter, until both sides turn golden brown.
3. Put the halibut together with the olive oil / butter mixture on a baking dish. Then sprinkle with thyme and place a bay leaf on top.
4. Put the halibut in oven pre-heated at 180 degree Celsius for 15 minutes. Pour the butter on top of the fillet in the middle of the process.
5. Chop the shallot finely.
6. Cook the shallot together with sherry vinegar until the vinegar is fully evaporated.
7. Add the chicken stock and simmer for a while.
8. Sieve the sauce for later use.
9. Heat some butter until it turns slightly brown.
10. Add the sauce and mix well. Continue to cook to reduce and thicken the sauce. Season with a bit of salt and black pepper finely.
11. Cut the burdock into slices.
12. Use butter to cook the chanterelle for a while, then remove.
13.Use butter to cook the burdock for a while.
14. Add 2 tbsp of chicken stock and cover the lid to simmer until the burdock is well-cooked. Then remove.
15. Use butter to cook the pickled onions briefly.
16. Add back the chanterelle and burdock. Cook for a brief while.
17. Sprinkle with parsley, and season with salt and black pepper finely.
18. Place on the serving dish, and then put the halibut on top, drizzle with the sauce.
沒有留言:
張貼留言