Monday, December 10, 2012

Parmeson Crusted Halibut over Lobster Ravioli in a Shiitake Cream Sauce with Roasted Asparagus

 Parmesan Crusted Halibut, Roasted Asparagus and Lobster Ravioli in a Shiitake Cream Sauce
Originally posted from Tumblr Ratchetesque but with Chicken instead of Halibut

**Timing tip: coat the halibut first, and stick in the fridge while you do everything else. then start on your sauce mixture as this takes the longest to cook out of all three elements. once the sauce starts to get thick, cook your halibut and asparagus — these will cook for about the same amount of time. this way everything is ready to be eaten and nothing is cold.
Lobster Ravioli:
9oz pack fresh lobster ravioli (i bought mine at Costco.)
*if frozen, let thaw while preparing meal
Parmesan Crusted Halibut:
  • 2 halibut filets, 
  • 1/2 cup flour
  • 1/2 cup Panko breadcrumbs (you can use italian breadcrumbs instead)
  • 3/4 cup Parmigiano-Reggiano cheese, grated
  • 1 egg, beaten w/ a little milk or water
  • Seasoning - kosher salt, lemon pepper, granulated garlic or garlic powder, dried parsley, dried oregano, lemon-pepper
  • (I used Old Bay and pepper)
Season the halibut on both sides. Allow the seasoning to penetrate the fish for 5 minutes.
Meanwhile, mix together the Panko and cheese together. Add dried parsley, dried oregano, granulated garlic (or garlic powder), black pepper. You don’t need to add salt to this because the cheese holds a considerable amount of saltiness already, but if you do add salt go easy.
Arrange 3 shallow dishes/bowls next to each other, with flour in the first dish, the beaten egg in the second dish, and the panko/cheese mixture in the last dish. 
Coat one piece of the seasoned halibut in the flour on both sides and shake off the excess.
Dip the flour coated halibut into the eggwash, on both sides, and let the big globs drip off for a second or two.
Toss the eggy/floury halibut into the panko/cheese mixture. Press the panko/cheese mixture into the halibut thickly and  well so that it’s evenly coated. 
Repeat with the next piece.
Place into the fridge for about 10 minutes. This allows the crumb coating to really adhere to the fish so that it doesn’t fall off in the hot oil.
When ready to pan fry, drizzle a very thin layer of extra virgin olive oil and 2 tbsp of butter into a skillet over medium high heat. Once the butter starts to foam and bubble up, this means it’s hot enough to fry.
Gently place your halibut into the skillet and cook until golden brown on both sides, about 5min per side.
Drain on paper towels and lightly season with a little salt while it’s still very hot.
Roasted Asparagus:
  • 1 bunch of asparagus
  • Extra virgin olive oil (the good stuff, if possible)
  • 2 to 3 tbsp butter
  • Salt, pepper, granulated garlic (or garlic powder)
Preheat oven to 450
Chop off the last 3 inches of your asparagus.
In a foil-lined baking sheet, arrange your asparagus in a flat layer. Drizzle with olive oil and top with tiny pieces of the butter.
Sprinkle salt and pepper over the asparagus and place into the hot oven for about 7-10 minutes. The result will give tender yet firm asparagus. You can cook yours longer if you like a softer asparagus. 
Remove from oven and serve immediately.
**You can also drizzle a little lemon juice or zest over the asparagus for added flavor.
Shiitake Mushroom Cream Sauce
  • 1 heaping cup shiitake mushrooms, sliced
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 3 tbsp extra virgin olive oil
  • 3 tbsp butter
  • 2 1/2 cups heavy cream (a little over half a quart)
  • 1/2 to 3/4 cup parmigiano-reggiano cheese, grated
  • Dried herbs: parsley, oregano, basil
  • Salt, pepper, etc.
In a large skillet over medium heat, drizzle in olive oil. Once olive oil is heated, add butter. When butter is bubbly/foamy, add chopped shallot and let sweat for about 3 minutes.
Add sliced shiitake mushrooms, season with salt and pepper. Allow this to cook until mushrooms are softened, about 10 minutes.
Add garlic and let cook for an additional 5 minutes. Be careful not to burn garlic, if it starts to toast too quickly, reduce the heat.
Add heavy cream, cover and bring to a rapid boil.
Reduce heat to medium/medium low for a slow simmer for about 5 minutes. Keep it covered.
Add fresh ravioli and stir until evenly coated. Cover and continue a soft simmer until sauce coats the back of a spoon or is starting to coat the sides of the skillet. The fresh ravioli will cook very quickly and doesn’t need to be boiled first. The starch from the pasta will also help thicken the sauce up. Taste and season accordingly. Once the sauce is perfectly thickened yet still very creamy, sprinkle in cheese, stir and remove from heat. Let sit for about 2-5 minutes to get happy.
Arrange Ravioli with Halibut filets on top drizzled with the sauce with asparagus to the side - all with a glass of amazing wine :)

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