Recipe courtesy of Gar Woods Grill and Pier
Episode: Lake Tahoe
Total:
1 hr 35 min
Active:
20 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Spaetzle:
Mushroom Veloute:
Halibut:

Directions

Spaetzle:

Mix milk, flour, 5 whole eggs, nutmeg, 1 teaspoon of salt and freshly ground pepper and minced garlic until the dough forms. Allow to rest for 30 minutes. Over a pot of salted boiling water, pass the dough through a perforated pan or spaetzle maker. Once the dumplings float, strain out of the water and place them on a tray until room temperature. Moisten with a little oil and store for up to 2 days, refrigerated.

Mushroom Veloute:

In a pot place 2 tablespoons of butter, 2 shallots, 1 cup of leeks and 1 cup of mushrooms and cook over medium heat for 15 minutes. Then add the fish stock and reduce by half. Add your 1-quart of cream and reduce by another two thirds. Place in a blender until smooth and pass through a strainer. Adjust with salt and pepper.

Halibut:

You will need 2 pans for cooking and a small pot for your sauce. In a pan on medium-high heat, add the oil and allow 30 seconds to heat up. Then place the fillet of fish away from you in a pan so it doesn't splash you. While the fish is cooking, put the other pan on high heat, place half of the butter and allow to brown slightly. Once slightly brown add the spatzle and allow to cook for about 1 1/2 minutes. At this stage add the fava beans and lobster; allow to cook for no more than 2 minutes.

Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute. Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pan-Seared Branzino with Tomato and Capers

Recipe courtesy of Giada De Laurentiis

Pan Seared Chicken Breast

Recipe courtesy of Cheryl Smith

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Recipe courtesy of Tyler Florence

Baby Lamb Chops with Parsley and Mint Pesto Dipping Sauce

Recipe courtesy of Rachael Ray

Asparagus

Recipe courtesy of Rachael Ray

Lobster Thermidor

Recipe courtesy of Eric Klein

Pan Seared Halibut with Roasted Heirloom Tomatoes

Recipe courtesy of Aaron McCargo Jr.

Pan-Seared Halibut with Salsa Verde

Recipe courtesy of Gourmet Magazine

Pan-Seared Halibut with Citrus Salsa

Recipe courtesy of Kelsey Nixon

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking