| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
Spanish |
Infood01 |
1 |
servings |
INGREDIENTS
| 1 |
|
`/2 pounds halibut 6 oz. Each |
| 1/4 |
c |
Tomato fondue or stewed tomato |
| 1/4 |
c |
Odessa style mushrooms in sour cream; (mushroom duxelles) |
| 3 |
oz |
Butter at room temperature |
| 2 |
tb |
Parmesan cheese; grated |
| 1/4 |
c |
Bread crumbs |
| 2 |
lg |
Spanish onion – sliced |
| 1 |
tb |
Butter |
| 1 |
|
Clove garlic; mined |
| 2 |
tb |
Shallot; minced |
| 1 |
c |
Fish stock |
| 1/4 |
c |
Cream |
| 1 |
c |
Fresh peas |
| 1 |
tb |
Butter |
INSTRUCTIONS
CANDIED ONION
SAUCE OF FRESH PEAS
Season the fish with salt and fresh ground pepper. Spread a layer of tomato
fondue or stewed tomato on the fish. Then a layer of the mushroom duxelle
and on top, the mixture of butter, parmesan cheese and bread crumbs.
Bake at 375 degrees in oven for 12 to 15 minutes or until the fish is done
and the crust is golden.
Yield: 4 servings
CANDIED ONION:
2 large Spanish onion - sliced 1 tablespoon butter
Cook onion in butter slowly until tender and caramelized and all liquid has
cooked down.
SAUCE OF FRESH PEAS:
Sweat the garlic and shallot in the butter until tender. Add the fish stock
and cream and simmer for three minutes. Add the peas and cook until tender.
Puree with hand blender. Strain and keep warm.
TO SERVE:
Place the candied onions in the center of the plate and place the fish on
top. Spoon the sauces around and garnish with fresh pea shoots.
Converted by MC_Buster.
NOTES : Recipe Courtesy of Ari Nieminen of Firebird Restaurant
Recipe by: IN FOOD TODAY SHOW #INK038
Converted by MM_Buster v2.0l.
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