Ragoût Of Halibut And Cabbage Recipes

Steps:

• Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
• Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

Steps:

• For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender. Add rice and stir until coated with oil. Add wine and continue to stir until the rice has absorbed most of the wine. Add lobster broth 1/2 cup at a time, while constantly stirring. When the rice is almost tender, add cooked lobster meat, butter, and cheese. Season with salt and pepper, to taste. Set aside.
• For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil. Reduce until almost dry. Add cream and reduce by 1/2. Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified. Be careful not to boil. In a separate pan, sear diced foie gras until evenly browned. Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture. Salt and pepper to taste. Set aside.
• Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms. Cook until almost tender. Add corn and cook until tender. Season with salt and pepper, to taste.
• Saute halibut in olive oil in frying pan until cooked. Season with salt and pepper.
• When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate. Place the halibut on top of the risotto. Ladle 2 ounces of foie gras butter around the fish and risotto. Sprinkle the vegetable mixture around the fish and risotto. Garnish with cherry tomatoes.

Steps:

• Sauté bacon in heavy large saucepan over medium-high heat until brown and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel and drain. Add onion to drippings in pan. Sauté until beginning to color, about 4 minutes. Add clam juice and potato and bring to boil. Reduce heat to medium, cover and simmer until potato is almost tender, about 8 minutes.
• Add cabbage and fish and simmer uncovered until potato is tender, fish is just opaque in center and cabbage is wilted, about 5 minutes. Add half and half and bacon; simmer 1 minute to blend flavors. Season ragout with salt and pepper. Ladle into bowls and serve.

Steps:

• In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 lengthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
• In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
• Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
• Preheat the oven to 325 degrees F. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.

Steps:

• Heat the oven to broil.
• In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, salt, basil, and pepper. Reduce heat to medium low, and cook, stirring occasionally, 4 minutes.
• Stir in tomatoes and peas; cover and cook 4 minutes longer.
• Stir in beans, cover and cook 2 minutes longer. Remove pan from heat and leave covered to keep warm.
• While ragout is cooking, place halibut fillets on a broiler pan, season with salt and pepper and brush with remaining 1 t oil. Broil until opaque and cooked through, 6 to 8 minutes.
• Divide ragout evenly over 4 plates and serve fillets on top of ragout.

Steps:

• In a large Dutch oven, heat 4 tablespoons oil over medium-high. Working in batches if necessary, add the cabbage wedges cut side down in a single layer, season with salt and cook until well browned, 3 to 5 minutes per side. Transfer to a cutting board to cool slightly. Repeat with remaining cabbage, adding more oil as needed.
• Reduce the heat to medium-low and add the remaining 2 tablespoons oil and the onion to the empty pot. Season with salt and pepper, and cook, stirring occasionally, until softened and starting to turn golden, 5 to 7 minutes. Bring a large pot of salted water to a boil. Coarsely chop the cooked cabbage, including the core.
• Reserve 1 teaspoon of the garlic, and add the remaining garlic and the tomato paste to the onions. Cook, stirring constantly, until the tomato paste is a shade darker, 3 to 5 minutes. Add the wine and cook, scraping up browned bits, until nearly evaporated, 1 to 2 minutes.
• Add the chopped cabbage, 1/4 cup parsley and the sugar, and stir to coat in the tomato paste. Season with salt. Add 1/4 cup water, cover and cook, stirring occasionally, until the cabbage is soft and shiny, 15 to 20 minutes. (If the cabbage is sticking to the pot, add 1 tablespoon water and reduce the heat.)
• In a small bowl, stir the reserved 1 teaspoon garlic into the remaining 1/2 cup parsley. Add the red-pepper flakes, if using.
• When the cabbage is just about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water, then drain the pasta. (If the cabbage is ready before the pasta, keep covered off the heat.) Add the pasta and 1 cup pasta water to the cabbage. Stir over medium-low until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Divide among bowls and top with parsley-garlic mixture.

Steps:

• Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Stir in the thyme, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.
• Make the sauce as directed and keep warm.
• Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn't yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.
• Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.