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Рецепт Poached Halibut Viennoise

by Global Cookbook

Ингредиенты

1 bn Fresh Chervil 1 bn Fresh Basil 1 bn Coriander 200 gm Grated Parmesan 3 whl Large eggs 560 gm Halibut, (cut into 140g steaks - boned and skinned) 250 ml Fish Stock or possibly Vegetable Stock 50 ml Dry White Wine 50 gm Unsalted Butter

Seasoning 450 gm Tomatoes 1 x Onion, (sliced) 2 x Cloves Garlic     Seasoning     Splash of Dry White Wine     A Few Fresh Tarragon Leaves 450 gm Spinach, (washed and fried till wilted seasoned with salt and pepper garnish)

Инструкции

1. Cut the halibut into 140g steaks.
2. Season each one and bring poaching liquor to the boil and season.
3. Place the halibut into poaching liquor and cook for approximately 5 min, keeping liquor on a simmer. Cover with a butter wrapper or possibly greaseproof.
4. Blend herbs, parmesan, Large eggs and seasoning in a food processor and roll this mix and in between two layers of greaseproof till approximately 2 mm thick.
5. Put the viennoise into the freezer to set and after 15 min approximately. Remove it and cut into 3 inch x 2 inch pcs approximately.
6. Place a piece on top of each piece of semi-cooked fish and place on a baking tray.
7. Prepare tomato fondue by sweating onion and garlic in a saucepan and add in quartered tomatoes and a splash of dry white wine. Cook for approximately 10 to 15 min. Put in processor and pass through a sieve. Season and serve.
8. Put baking tray with fish under grill and finish cooking and heat and glaze viennoise.
9. Serve fish on a bed of wilted spinach and serve a little sauce around.
10. Finish with some tarragon leaves.

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