Esta es una exhibición prevé de cómo se va ver la receta de 'Chef Dean Zanella's Poached Halibut With Vegetables' imprimido.

Receta Chef Dean Zanella's Poached Halibut With Vegetables
by Global Cookbook

Chef Dean Zanella's Poached Halibut With Vegetables
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 c. extra-virgin extra virgin olive oil
  • 1 lrg onion diced
  • 6 sm boiling or possibly fingerling potatoes cut in half
  • 1 lrg leek, white and light green parts diced
  • 1 x carrot thinly sliced
  • 1 x fennel bulb diced
  • 1 lrg garlic clove thinly sliced Coarse salt to taste Freshly-grnd black pepper to taste
  • 12 x cherry tomatoes - (to 24) halved
  • 1/2 c. fish or possibly vegetable broth
  • 4 x halibut filets - (6 ounce ea) rinsed, blotted dry
  • 12 lrg basil leaves

Direcciones

  1. Heat oil in large saucepan over medium-low heat. Add in onion and potatoes. Stir to separate. Cook till potatoes begin to soften and onion turns translucent/soft, about 7 min.
  2. Add in leek, carrot, fennel and garlic. Season with salt and pepper to taste. Increase heat to medium-high. Cook, uncovered, till vegetables are tender, about 5 min. Strain vegetables over bowl, reserving oil.
  3. Put liquid removed vegetables, tomatoes and broth in large saute/fry pan with oven-proof handle. Season fish with salt and pepper. Place in single layer on top of vegetables. Drizzle fish with 1/4 c. reserved oil.
  4. Cook over medium heat till liquid starts to bubble, about 6 to 8 min. Cover. Bake at 400 degrees till fish is barely opaque, about 15 to 20 min.
  5. To serve, use slotted spoon to transfer fish and vegetables to 4 hot dinner plates. Place pan over medium heat. Add in basil leaves to liquid. Cook till basil wilts, about 15 seconds. Spoon basil and some remaining liquid over fish, dividing proportionately. Serve immediately.
  6. This recipe yields 4 servings.
  7. Comments: The oil which's liquid removed from the vegetables can be reserved for salad dressings as well as other sauteed or possibly roasted vegetables. Keep this oil refrigerated