Alaskan Halibut with Lobster Home Fries

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CarnerosBistro_recipeHalibut.jpgExec.Chef Roland Scheller
Carneros Bistro & Wine Bar
The Lodge at Sonoma a Renaissance Resort & Spa
Sonoma, CA


This popular dish has been a staple on our dinner menu since it appeared on the cover of Wine Spectator in 2009. The rich favors in this dish go perfectly with the MacRostie 2008 Sonoma Coast Chardonnay, a balanced wine with lively notes of fresh citrus, ripe apple, tropical fruit and layers of spice and integrated French oak.
INGREDIENTS (Halibut)
  • 7oz. Alaskan halibut fillet
  • 1 tbsp. each red, green, and yellow peppers, diced small
  • 1 tbsp. red onion, diced small
  • 2 oz. lobster meat, diced
  • 1 cup yukon gold potatoes, diced small - fried or oven roasted
  • 2oz truffle hollandaise (recipe below)
  • Salt and Pepper
  • Micro-greens
METHOD
(1) Sear halibut in hot pan with olive oil, 2 minutes on each side.

(2) In separate pan sauté peppers and onions till nicely glazed and tender, add fried potatoes and lobster meat, heat and spoon on to warm plate.

(3) Serve halibut on top of potatoes, drizzling Hollandaise sauce on the side. Garnish with micro greens.

INGREDIENTS (Truffle Hollandaise)
  • 2 tbsp. white wine or Lemon juice
  • 3 egg yolks
  • 1/2 cup unsalted clarified butter
  • 1 pinch of cayenne
  • 1/2 tsp. salt
  • ¼ tsp. truffle oil
METHOD
(1) Vigorously whisk egg yolks and lemon juice together in stainless steel bowl. Place bowl over barely simmering water, water should not touch bottom of the bowl. Continue to whip rapidly.

(2) Be careful not to let the eggs get too hot or they will scramble. Slowly pour in melted butter and continue to whisk until sauce is thickened and doubled in volume.

(3) Remove from heat, whisk in cayenne and salt and truffle oil. Cover and place in warm place until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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1 Comments

chef i can taste it from here ,great combination.

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