| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Seafood | Main course, Here’s one , Earlier2 | 4 | servings | |
INGREDIENTS
| 1 | bn | Fresh Chervil |
| 1 | bn | Fresh Basil |
| 1 | bn | Coriander |
| 200 | g | Grated Parmesan |
| 3 | Whole Eggs | |
| 560 | g | Halibut; (cut into 140g |
| ; steaks – boned and | ||
| ; skinned) | ||
| 250 | ml | Fish Stock or Vegetable Stock |
| 50 | ml | Dry White Wine |
| 50 | g | Unsalted Butter |
| Seasoning | ||
| 450 | g | Tomatoes |
| 1 | Onion; (sliced) | |
| 2 | Cloves Garlic | |
| Seasoning | ||
| Splash of Dry White Wine | ||
| A Few Fresh Tarragon Leaves | ||
| 450 | g | Spinach; (washed and fried |
| ; until wilted – | ||
| ; seasoned with salt | ||
| ; and pepper – | ||
| ; garnish) |
INSTRUCTIONS
POACHING LIQUOR TOMATO FONDUE 1. Cut the halibut into 140g steaks. 2. Season each one and bring poaching liquor to the boil and season. 3. Place the halibut into poaching liquor and cook for approximately 5 minutes, keeping liquor on a simmer. Cover with a butter wrapper or greaseproof. 4. Blend herbs, parmesan, eggs and seasoning in a food processor and roll this mixture and in between two layers of greaseproof until approximately 2 mm thick. 5. Put the viennoise into the freezer to set and after 15 minutes approximately. Remove it and cut into 3 inch x 2 inch pieces approximately. 6. Place a piece on top of each piece of semi-cooked fish and place on a baking tray. 7. Prepare tomato fondue by sweating onion and garlic in a saucepan and add quartered tomatoes and a splash of dry white wine. Cook for approximately 10 to 15 minutes. Put in processor and pass through a sieve. Season and serve. 8. Put baking tray with fish under grill and finish cooking and melt and glaze viennoise. 9. Serve fish on a bed of wilted spinach and serve a little sauce around. Finish with some tarragon leaves. Converted by MC_Buster. NOTES : Chef:Steven Saunders Converted by MM_Buster v2.0l.
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