Page 46 - Flathead Beacon // 5.27.2015

46 | MAY 27, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Howard Karp
Fresh Alaskan Halibut
A SENSORY SNEAK ATTACK.
OF ALL OF MY MEDITERRA- nean fish recipes, this one is my favorite. The combination of fresh Alaskan halibut and savory sauce produces phenomenal flavors. I hope sharing this recipe will inspire you to create this dish for your friends and fam- ily the next time you have them over for a special evening. You
will leave them amazed and impressed.
Chef’s tip: The sa- vory sauce and parsley coulis can be prepared four hours ahead of time and kept warm.
INGREDIENTS
8 fillets of Alaskan halibut, 7 ounces each
CARAMELIZED TOMATOES
8 medium firm tomatoes, skinned, halved, and seeds removed
2 tablespoons granulated sugar
2 tablespoons sea salt
2 tablespoons all-purpose flour
1 tablespoon olive or grape seed oil 2 tablespoons butter
PARSLEY COULIS
1 1/2 cups button mushrooms, chopped 7 tablespoons chicken stock
1 bunch flat-leafed parsley, stems re- moved
1 vitamin C pill
Sea salt and pepper to taste
SAVORY SAUCE
3/4 cup minced shallots
1 1/2 cups dry white wine
5 tablespoons white-wine vinegar
2 sticks butter, unsalted
2 cups heavy cream
8 sprigs of winter savory
3 tablespoons capers, chopped
1 cup nicoise olives, cut in half
1 bunch each of tarragon, chives, and chervil, finely minced
Sea salt and fresh lemon juice to taste
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COOKING THE ALASKAN HALIBUT
4 tablespoons olive or grape seed oil 4 tablespoons (1/2 stick) butter
PRESENTATION
A few sprigs of winter savory Basil leaves, fried
To make the caramelized tomatoes
Sprinkle the face of the tomatoes with salt and sugar, and dust lightly with sifted flour. Cook tomatoes slowly in frying pan with oil and butter until golden brown and caramel-
ized.To make the
parsley coulis
Simmer mushrooms in chicken stock. In a blender, add parsley and chicken stock separated from the mush- rooms and liquefy until smooth. Next, add cooked mushrooms and vitamin C pill (this will help to keep the parsley coulis green) and season with salt and pepper to taste. Blend mixture for four to five minutes for best results.
To make the savory sauce
Simmer shallots with white wine, vinegar, and butter until soft. Pass through a fine strainer. Discard shallots. Reduce remaining broth to syrup. Dice eight of the caramelized half tomatoes. Add diced tomatoes, cream, and savory leaves to sauce, and slowly simmer for 15 minutes. Just before serving, add ca- pers, olives, tarragon, chives, and cher- vil to sauce. Season with salt and lemon juice to taste.
To make the halibut
Pan fry Alaskan halibut in oil and butter until golden brown. Finish cook- ing in a pre-heated oven at 350 degrees (about 10 to 12 minutes).
To plate
Place caramelized tomato on a plate and garnish with a basil leaf. Place fish in center of plate. Spear with a sprig of winter savory. Surround fish with savory sauce. Drizzle parsley coulis around the outside of the sauce.
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130 Hutton Ranch Rd., Kalispell 406-755-0757 DINNER 4pm-Close
LUNCH 11am-4pm
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