George's Bank Halibut with Savoy Cabbage, Garlic Confit and Fingerling Potatoes in Lobster Cream
- 4 fingerling or new potatoes, unpeeled
- 1 small carrot, cut into 1/4-inch dice
- 1 small (about 1-pound) head Savoy cabbage, outer leaves discarded, cut into 1/2-inch wide shreds
- 1/4 cup chicken stock
- 1 cup Lobster Cream, recipe follows
- Garlic Confit, recipe follows
- 2 tablespoons unsalted butter
- Coarse salt and freshly ground white pepper
- 4 halibut fillets, about 7-ounces each
- 3 tablespoons canola oil
- 2 tablespoons minced fresh chives, for garnish
In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.Lobster Cream:
1 (1-pound) lobster body (no meat)
1 small carrot, diced
1 small white onion, diced
2 sprigs fresh thyme
2 teaspoons canola oil
1/4 cup dry sherry
1 cup heavy cream
1 teaspoon tomato paste
Salt and white pepper
Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.Garlic Confit:
20 large garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 tablespoon water
Coarse salt and freshly ground white pepper
Preheat the oven to 325 degrees F.
Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy The Lyceum