Halibut wrapped with Bacon & A Ragout of Chanterelles

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    Sauce
    8 oz. balsamic vinaigrette
    16 oz. brown veal stock


    Ragout
    8 oz. fresh chanterelles, cleaned
    3 oz. pearl onions, cleaned and poached
    3 cloves garlic minced
    1 shallot minced
    2 tablespoon minced tarragon, thyme &amp parsley
    4 oz. white wine
    1 knob whole butter
    salt &amp pepper


    Halibut
    4 filets fresh halibut 7-8 oz. each
    4 strips of sliced applewood smoked bacon
    1 oz. olive oil
    salt &amp black pepper (freshly cracked)


    Sweet Pea Puree
    2 cups frozen peas
    2 tablespoon whole butter
    salt &amp pepper

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    Sauce
    In a small sauce pan reduce vinaigrette slowly until it is a syrup-like consistency
    Add veal stock and bring to a boil. Lower heat to a simmer and reduce by half.
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    Ragout of Chanterelles
    At medium heat in a small sauté pan melt butter and add mushrooms, garlic, &amp shallots.
    Add wine and herbs when garlic and mushrooms are lightly browned.
    Reduce wine by half and add pearl onions.
    Sauté until dry and season with salt and pepper.
    Serve hot.
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    Halibut
    Wrap bacon around fish and season lightly with salt &amp pepper.
    At medium heat, heat olive oil in pan and when oil starts to smoke add fish to pan.
    Turn fish over and finish in a 400 degree oven for 3-5 minutes.
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    Sweet Pea Puree
    Boil 1 qt of water and add salt &amp pepper.
    Add peas and cook for 1 minute.
    Strain peas and put in a food processor.
    Add butter and puree until smooth.
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