Tuesday, November 15, 2011

Poached Halibut with Saffron and Cucumber-Dill Sauce


This delicious, yet simple recipe came about when I was talking with Chef Adalberto. He made it during another class he teaches and suggested it to me, he also gave me the saffron for it. I talk a lot about him but never reference him, mostly by accident. He's a very talented pastry chef {The Illegal Bakery} who, luckily, taught us for our first semester baking and pastry class! He's actually leaving to take on the Head Baker position {among other things} over all the Harmons in Utah, he'll bring a lot of greatness to the table.

In relative "fish" news, I got to fillet a whole salmon in class today. It was awesome, I just hope we get to do that more!

 



Poached Halibut with Saffron
Recipe from Chef Adalberto

3-6 halibut fillets, deboned and skinned
salt and white pepper, for seasoning the fish
white wine, enough to cover the fish
saffron
lemon juice




  • Preheat oven to 350 degrees.
  • Season the fillets with salt and white pepper and place in a shallow baking dish.
  • Pour in the white wine until about half way or three quarters up the side of the fish, sprinkle with saffron.
  • Cook for 10 minutes, or until done.
  • Once done, squeeze lemon juice on top and top with cucumber-dill sauce {recipe below}.

Cucumber-Dill Sauce

1 cucumber, peeled, seeded and grated
1 cup sour cream
1/2 cup dill weed {fresh}, chopped
2 tablespoons lemon juice
1/2 teaspoon salt

  • After you have grated the cucumber, squeeze as much of the liquid out as possible.
  • To it, add the sour cream, dill, lemon juice and salt and mix well.


I served this over steamed asparagus.


Ashley