Recipe: by Executive Sous Chef Anthony Caratozollo, Beau Rivage
Posted on April 09 2008 in category: Entrees
Printer Friendly Posted on April 09 2008 in category: Entrees
Seared Halibut with Caramelized Cauliflower,
White Truffle Foam
Serves 2
Ingredients:
2 each Halibut Filets
1 each Cauliflower Whole
1 cup Heavy Cream
2 T Unsalted Butter
4oz Wild Mushrooms Grilled
4oz Reduced Mushroom Water
1 t Truffle Oil
TT Salt & White Pepper
3T Olive Oil
Method:
For the Cauliflower Puree
1. Heat oven to 375 degrees
2. Toss cauliflower with oil and salt & pepper
3. Cook until tender, with a nice golden brown outer layer.
4. Place cauliflower, butter and cream in a food processer for 3 minutes.
5. Season to taste with salt and pepper.
6. Reserve
For the Halibut
1. Season halibut with salt and pepper.
2. Heat sauté pan with oil over high heat.
3. Cook fish for 4 minutes on each side.
4. Reserve.
For the Truffle Foam
1. Combine all ingredients in a mixing bowl.
2. Blend with a hand blender for 3 minutes.
3. Skim off foam and reserve.
White Truffle Foam
Serves 2
Ingredients:
2 each Halibut Filets
1 each Cauliflower Whole
1 cup Heavy Cream
2 T Unsalted Butter
4oz Wild Mushrooms Grilled
4oz Reduced Mushroom Water
1 t Truffle Oil
TT Salt & White Pepper
3T Olive Oil
Method:
For the Cauliflower Puree
1. Heat oven to 375 degrees
2. Toss cauliflower with oil and salt & pepper
3. Cook until tender, with a nice golden brown outer layer.
4. Place cauliflower, butter and cream in a food processer for 3 minutes.
5. Season to taste with salt and pepper.
6. Reserve
For the Halibut
1. Season halibut with salt and pepper.
2. Heat sauté pan with oil over high heat.
3. Cook fish for 4 minutes on each side.
4. Reserve.
For the Truffle Foam
1. Combine all ingredients in a mixing bowl.
2. Blend with a hand blender for 3 minutes.
3. Skim off foam and reserve.
