Text 28662, 100 rader
Skriven 2015-06-30 05:34:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1414
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared Halibut w/Coriander & Carrots
 Categories: Seafood, Vegetables, Chilies, Dairy
      Yield: 2 Servings

MMMMM--------------------------HALIBUT-------------------------------
      1 ts Coriander seeds
      1 ts Fennel seeds
      1 ts Ground turmeric
        pn Cayenne pepper
      2    (6 oz/170 g ea) Alaskan or
           - Pacific halibut filets
           Sea salt & black pepper
      2 tb Extra-virgin olive oil

MMMMM--------------------------CARROTS-------------------------------
      2 sm Bunches orange, red, or
           Yellow baby carrots;
           - trimmed, peeled
      2 tb Extra-virgin olive oil
           Sea salt
      1    Shallot, thin sliced

MMMMM---------------------------SAUCE--------------------------------
    3/4 ts Mustard seeds
    3/4 c  (180 ml) whole-milk yogurt
      1 ts Extra-virgin olive oil
    1/2 ts Grated fresh ginger
           Sea salt &  black pepper
      2 tb Coarse chopped fresh
           - parsley

  PREPARE THE HALIBUT: Toast the coriander and fennel seeds
  in a medium frying pan over medium heat until fragrant,
  about 2 minutes. Remove from the heat and crush with a
  mortar and pestle, or transfer to a clean spice grinder.
  Grind to a fine powder. Add the turmeric and cayenne. Set
  aside 1/4 teaspoon of the spice blend; reserve the
  remaining spice blend.

  Lay out your halibut on a baking sheet/tray and season
  with salt and pepper. Brush or drizzle with 1 tablespoon
  of the olive oil and rub the remaining spice mixture over
  the fish on both sides. Cover and refrigerate for 1 hour.

  PREPARE THE CARROTS: While the fish rests, bring a large
  pot of salted water to a boil. Meanwhile, fill another
  bowl with ice and water to create an ice bath. When the
  water boils, add the carrots and cook until crisp-tender,
  about 2 minutes. Transfer them to the ice bath with a
  slotted spoon. Pull them out after about 2 minutes and set
  aside.

  MAKE THE YOGURT SAUCE: Toast the mustard seeds in a pan
  the same way you did with the coriander and fennel seeds.
  Crush or grind and stir together with yogurt, olive oil,
  and grated ginger. Season with salt and pepper. Transfer
  to a small bowl.

  When the table is set, heat a large nonstick frying pan
  over medium-high heat. Add the remaining 1 tablespoon
  olive oil and heat until shimmering. Add the halibut
  fillets to the pan and let cook untouched until they begin
  to release easily from the pan, about 4 minutes. Gently
  flip and cook the other side until the fish is just cooked
  through but still slightly translucent in the center.
  Remove the fish to the platter.

  Heat the 2 tablespoons olive oil in another large skillet
  over medium-low heat. Add the carrots and toss to coat.
  Season with salt. Add the shallot and cook until just
  beginning to soften but still purple, about 2 minutes.
  Pull from the heat and transfer the carrots to a plate or
  platter. Add the 1/4 teaspoon reserved spice blend to the
  residual oil in the pan. Spoon the flavored oil over the
  carrots and finish with parsley.

  Serve fish and carrots on 2 pretty plates with carrots.
  Drizzle with yogurt sauce or serve the sauce in a small
  bowl alongside.

  by Sarah Copeland; The Newlywed Cookbook

  Epicurious | May 2012

  Yield: Serves 2

  MM Format by Dave Drum - 21 June 2012

  Uncle Dirty Dave's Archives

MMMMM

... "Music with dinner is an insult both to the cook and the violinist."

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)