Sourdough Crusted California Halibutwith Artichoke and Red Kabacha Squash Risotto, Fresh Baby Vegetables, Grilled Meyer Lemon and Roasted Red Pepper Sauce
|10||6-oz. halibut steaks|
|5 slices||day-old sourdough bread, diced|
|10 tbsp.||extra-virgin olive oil|
|to taste||salt and black pepper|
|5||Meyer lemons, cut in half|
• Season and sear halibut on both sides in 8 tbsp. olive oil; let cool.
• Toss diced croutons in 2 tbsp. olive oil and place in 325-degree oven for six minutes. Let cool and place in robot coupe.
• Make coarsely chopped bread crumbs. Coat top of halibut with mayonnaise, place bread crumbs on top.
|1 cup||red Kabacha squash; peeled, seeded and diced into ½-inch pieces|
|4 tbsp.||olive oil|
|¼ tsp.||dried thyme|
|10||baby carrots, cut in half|
|10||baby yellow patty pan, cut in half|
|10||baby zucchini, cut in half|
|50||baby green beans|
|½ cup||diced red bell pepper|
|2 tbsp.||fresh chopped basil|
|1 tbsp.||fresh chopped oregano|
|2 tbsp.||extra-virgin olive oil|
|¼ cup||diced red onions|
|36 ozs.||chicken stock|
|to taste||salt and black pepper|
• Cut lemons in half and squeeze juices into a pot of water large enough to cover artichokes.
• Place cut lemons, artichokes and salt in water. Bring to a boil and let simmer for about 25 minutes. Check with paring knife into heart of the choke. Cook until just tender and cool off quickly in ice bath.
• Let chokes drain. Cut off bottom stem of ten chokes so they can stand up straight. Save cut stems.
• Carefully peel off leaves in front ¼ of choke. When you get to the light-colored leaves, take a paring knife and cut around inside of choke above the heart. Using a melon baller, carefully remove fur from top of the heart and set aside.
• Take remaining five chokes and clean off leaves. Clean dark green outer parts of stems and hearts. Do the same with the stems from the other chokes. Dice into ¼-inch pieces and save.
• Toss Kabacha squash in 1 tbsp. olive oil and thyme. Bake in preheated, 325-degree oven for 7 minutes, or until just tender. Let cool.
• Heat up chicken stock, using a pot large enough to hold the vegetables, stock and risotto.
• Sauté onions in 3 tbsp. olive oil. When tender, add risotto, stirring frequently for 3 minutes. Add salt and pepper to taste.
• Add 12 ozs. of stock and bell peppers. Let risotto absorb all liquid.
• Add 12 ozs. of stock. Let all liquid absorb.
• Add squash and artichokes and 6 ozs. of stock. Let absorb.
• Add remaining 6 ozs, of stock, add herbs and adjust seasonings. (If softer risotto is desired, add more stock.) Keep warm.
|5||red bell peppers; cleaned, seeded and cut in half|
|10||cloves of garlic|
|7 tbsp.||extra-virgin olive oil|
|2 stalks||celery, cleaned and diced|
|½||yellow onion, diced|
|1 tsp.||dried oregano|
|1 tsp.||dried basil|
|¼ tsp.||red chili flakes|
|to taste||salt and pepper|
|3 cups||chicken stock|
• Coat bell peppers and garlic with 3 tbsp. olive oil; bake in 350-degree oven for 15 minutes, lightly charred.
• Sauté onions and celery in sauce pot until tender. Add roasted peppers, garlic and seasonings. Cook together for 5 minutes and add stock. Bring to a boil.
• Reduce heat and let simmer for 15 minutes. Puree and adjust seasonings. Keep warm.
To assemble plate:
• Place halibut in 375-degree oven for 8 minutes or desired temperature.
• Grill Meyer lemons.
• Heat up cut artichoke in slow-boiling water.
• Stuff warm risotto into artichoke and place in back center of plate.
• Place sauce on plate with steamed baby vegetables and Meyer lemon.
• Place cooked halibut over vegetables and serve.
Submitted by: Phillip Benedetti, Executive Chef, Peninsula Golf & Country Club, San Mateo, Calif.