Friday, October 28, 2011

Halibut with Wasabi Beurre Blanc & Sweet Soy Ginger Glaze with Sesame Rice Noodle & Veggies


This dish reminds me of going to a sushi restaurant with the combination of wasabi & soy with your sushi.  Mixed with a little bit of honey, this gives the sauce another dimension and smooth out the flavours quite well.  Not a whole lot of the sauce is needed on the plate... think of it as background music and the  drizzle of the Sweet soy ginger sauce as the pause between tracks, noticeable but lingering.

Again, I am using Halibut since I have a freezer full of it.  Actually, having a freezer full of Halibut is a good thing because it encourages me to try new recipe ideas.  So here is the latest addition to the Halibut Diaries.

Ingredients

Beurre blanc
2 Tb of wasabi paste
1/2 cup of lite Soy sauce ** use lite, less sodium because it will be too salty
1/4 cup white wine
1 TB of crack black pepper
1 stick of butter, cut into pieces
2 TB honey

Sweet Soy Ginger Drizzle
1 TB Mirin
1/4 cup of sweet soy sauce
1TB honey
1 tsp mince ginger
 1 tsp cornstarch or tapioca

Sesame Rice Noodle
a package of flat rice noodles
Snow peas, about a cup
red pepper, 1 small
2-3 TB sesame oil
2 Tb ginger, minced
1 TB garlic, minced
splash of soy sauce

Halibut
sprinkle of sansho * see side bar or can be omitted
ground black pepper
gray sea salt

How To

The first thing I did was the fish, this will take the longest, but not that long.  Season the fish filets, pan sear on both sides, apporimately 2-3 minutes per side depending on the thickness.  Doo the noodles at the same time.

Noodles, bring a pot of water to a boil. Take off heat and add the rice noodles. It only takes about 3-4 minutes for the noodles to be soften. In a pan, add the sesame oil, add snow peas and red pepper, ginger and garlic. Then add the noodles to the pan, toss with the vegetables. Then you can add a splash of soy sauce at the end, toss. ** you don't even need the soy, there is lots of flavour without it, this time I added it.


 Sweet Soy Ginger drizzle - put all ingredients ina  small pot, heat until thicken.  Set aside or keep over a small flame.

Beurre Blanc - in a pan heat soy sauce, wasabi and black pepper. Heat thoroughly and take off heat then add  the butter piece by piece, whisking each  piece until melted, then add another piece, whisk.  You will end up with a thick butter sauce.  Add honey at the end.

Garnish - black sesame seeds.

Plating

Drizzle the plate, in a circle with the beurre blanc.   The add some of the rice noodles in the middle of the plate.  Place a filet of fish over top of rice noodles.  Drizzle with the Sweet  Soy Ginger glaze.  Finish the plate off by sprinkling some black seeds over top of fish.

Enjoy Every Bite  !

Thursday, October 27, 2011

Coconut Curry Halibut


Ingredients

1/2 cup chicken broth
1/2 cup coconut milk
2 TB Curry powder
1 tsp garlic
2 TB  ghee - or clarified butter
1 TB oil

Two filets of Halibut

In a pan, add ghee and oil, heat.  Then add the 2 TB of curry powder,  let the  curry  powder incorporate with the butter.  Let it bubble in the pan, without burning for about two minutes. 

Add the chicken broth and coconut milk.

To thicken - add about 1 tsp of tapioca, cornstarch or flour ( or as much needed) and let cook until sauce thickens.

For the Halibut filets, season with cracked black pepper, kosher salt and sprinkle of paprika.  Grilled or sear on both sides until done.

I served with jasmine rice and  ribbons of sauteed zucchini and carrots.

Simple, fast and very tasty !

Enjoy Every Bite

Monday, October 17, 2011

Roasted Vegetable Lasagne

 (Sigh) I am going vegetarian for the next month to see if I will REALLY miss meat in my diet.  I cannot do without fish or cheese, so I cannot say I am going  vegetarian. But... if you do see a meat recipes on here, it's from an previous meal  I wrote about - promise.  My first recipe, I didn't do anything too veggie crazy.. there is cheese in this Roasted Vegetable Lasagne.  I thought roasted the vegetables would give the veggies more depth of flavor and goat cheese would be nice as well.  This is made in a loaf dish.


Ingredients :

4 -  no bake lasagne sheets
8 - slices of eggplant
8 - long slice of zucchini
12 - slices of roma tomatoes (I took out any excess seed/pulp)
1    package of mushrooms slices
1 -  red bell pepper
4-6 fresh basil leaves, chopped
cracked black pepper
minced garlic

Marinara sauce

Grated parmesan cheese
fine shredded mozzarella cheese
crumbled goat cheese

* I didn't measure the amount of cheese I put on, I just sprinkled in between the layers. Use as much or little as you like.




How To : 

In a pan, with some olive oil, add garlic and sautee mushroms.  Set aside.

Drizzle the eggplant, zucchini and red bell pepper with olive oil and cracked black pepper.

Grilled both sides until some nice grill marks are there, remove - Don' t over cooked on grill.


* When I took the bell pepper off the grill, I diced the pepper so I could sprinkle it in between the lasagne layers.


Assembly:

by layer:
1 spread some marinara sauce
2 lasagne sheet
3  place two zucchini layers
4 places two eggplant slices
5 sprinkle the goat cheese
6 sprinkle some mushroom
7 drizzle some marinara sauce
8 sprinkle some chopped basil
9 place tomato slices
10 sprinkle some mozzarella and parmesan cheese

Repeat layers. 

I finished the top layer with marinara sauce, sliced tomotoes, drizzle with olive oil and a parmesan and bread crumb mixture.


 ENJOY EVERY BITE.. I DID