Sauteed Halibut with Lobster Risotto and Foie Gras Butter
- Lobster risotto:
- 1 large Spanish onion, diced
- 2 tablespoons olive oil
- 1 pound arborio rice
- 8 ounces white cooking wine
- 2 cups lobster broth
- 8 ounces cooked lobster meat
- 2 tablespoons unsalted butter
- 1/4 cup grated Asiago
- Foie Gras Butter:
- 1 cup white wine
- 1 diced shallot
- 2 sprigs of fresh thyme
- 2 fresh bay leaves
- 1 tablespoon whole black peppercorn
- 1/4 cup heavy cream
- 1 pound unsalted butter cut into large dice
- 4 ounces diced A or B grade foie gras
- Vegetable accompaniment:
- 2 tablespoons butter
- 1 pound fresh chanterelle mushrooms
- 4 ears fresh corn, kernels cut off the cob
- 28 cherry tomatoes, for garnish
- 8 (6-ounce) pieces halibut
- 2 ounces olive oil
For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.
For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.
Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms. Cook until almost tender. Add corn and cook until tender. Season with salt and pepper, to taste.
Saute halibut in olive oil in frying pan until cooked. Season with salt and pepper.
When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate. Place the halibut on top of the risotto. Ladle 2 ounces of foie gras butter around the fish and risotto. Sprinkle the vegetable mixture around the fish and risotto. Garnish with cherry tomatoes.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Russell Jaehnig, 21 Federal; Nantucket, Mass
Recipe courtesy of Rachael Ray