Fish and seafood

Hello!

Wow, it's been a while. A very long while! I'm currently watching "Julie and Julia", and have realized that I must get back to my blog! I've been very busy with school, and although I'm still very busy, I feel the need to get back into blogging my food adventures.

So, I thought I would include a fish supper that 'won' me a recipe contest with a local winery. No prizes involved, but was very honoured to have had my dish chosen as one to pair with their wine. :)

This dish was inspired by a trip to the St. Lawrence Market. The halibut looked especially amazing that day, as did the oysters. So, 2 separate meals....oh-so-delicious!

The lentil recipe is taken from Laura Calder's book "French Taste", while the green bean salad is from my dear lab colleague and friend, Andreea.

I positively adored the varying textures and flavours of this dish. Really quite lovely.

So, on with it! It's good to be back!

Crispy Halibut with Sparkling Beurre Blanc

For the fish:

1 lb fresh halibut filet, skin on – about 1 inch thick filet

2 tsp extra virgin olive oil

2 tsp unsalted butter

Kosher salt, fresh ground black pepper

squeeze fresh lemon juice

For the sauce:

2 shallots, minced

1/4 cup Fielding Sparkling Riesling, or any good dry sparkling wine/Champagne

2 tbsp white wine vinegar

6 tbsp water

2 tbsp heavy cream (35%)

¾ cup cold, diced unsalted butter

Kosher salt, fresh ground black pepper

2 tsp fresh tarragon, chopped (optional, but good)

To prepare:

In a large non-stick pan, heat over high heat. Add oil and butter. Pat fish dry with paper towel, and season liberally with salt and pepper. Place fish skin side down into hot pan, waiting until butter begins to foam. Fry over medium-high heat for about 4 minutes. Turn over, and fry for an additional 4 minutes or so.

Remove from pan, and squeeze with fresh lemon juice.

While fish is cooking, prepare the sauce. Place shallots, sparkling wine, white vinegar, and water into a small saucepan over high heat. Bring to a boil. Lower heat to a simmer, and reduce until liquid is nearly all evaporated. Add the heavy cream, and cook on low heat for an additional 2 minutes. Remove saucepan from heat. Add pieces of cold butter into the saucepan, whisking constantly to form a sauce. Place only a few pieces into the saucepan at a time, making sure that the butter has emulsified into the sauce before adding a few more pieces. When all butter has been incorporated, season with salt, pepper and tarragon if desired.

To serve:

Spoon a pool of sparkling beurre blanc onto the plate. Place the halibut on top, and spoon additional sauce on top. Serve with Balsamic Lentils, Green Bean, Walnut, and Goat Salad, and the reminder of your bottle of Fielding Sparkling Riesling.

Balsamic Lentils

- inspired by Laura Calder "French Taste" - Lentils with Walnut Oil

1 cup dried lentils (green, brown, or Puy)

water

sprig of fresh thyme

1 bay leaf

1 tbsp extra virgin olive oil

1 large white or yellow onion, diced

2 cloves garlic, minced

1-2 tbsp walnut oil

balsamic vinegar

Kosher salt and pepper

In a large saucepan, combine dried lentils, thyme, bay leaf, and 2 cups cold water. Bring to a boil, stirring occasionally. When water has been absorbed, taste lentils. You want a bit of texture to them, but not crunchy. You may need to add more water (about 1/3 cup at a time) and cook longer to your liking. When cooked through (about 25 minutes total), remove thyme sprig and bay leaf, and set aside.

Meanwhile, sauté onion in olive oil over medium-high heat. Season with salt and pepper, and cook for about 5 minutes, or until translucent. Add garlic, and cook over medium heat until onions are slightly caramelized (about 10 minutes).

When onions are cooked, tip in the cooked lentils and stir to incorporate. Stir in about 2 or 3 tbsp balsamic vinegar. Taste and add more vinegar if needed. A sweet – (from the vinegar), and earthy – (from the lentils) flavour is desired. Remove from heat and drizzle in 1-2 tbsp walnut oil. Season well with salt and pepper. Serve immediately.

Green Bean, Walnut, and Goat Cheese Salad - Andreea Botezatu

1 ½ lbs fresh green beans, trimmed

½ cup walnuts or flaked almonds, toasted

3 oz fresh, soft goat cheese, crumbled

3 tbsp extra virgin olive oil

1 tbsp white wine vinegar

2 tsp Dijon mustard

Kosher salt, fresh ground pepper

Steam green beans until tender-crisp. Place beans into an ice water bath to stop cooking and to retain colour. Drain, pat dry with towel, and set aside.

For vinaigrette, whisk together oil, vinegar and mustard. Season well with salt and pepper.

To assemble, toss together green beans, nuts and vinaigrette. Crumble in goat cheese, and toss gently to incorporate everything. Season well with salt and pepper.