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Red Wine Poached Halibut with Mushroom Fricassee Summer Grains, Sauted Spinach and Red Wine Veal Reduction

Recipe Category:Fish

Red Wine Poached Halibut with Mushroom Fricassee
Summer Grains, Sauted Spinach and Red Wine Veal Reduction

Serves 4

32oz 
 Halibut, cut into 4 equal portions
1ea
 Garlic Clove
1sprig
 Thyme, fresh
8oz
 Red Wine
      
Remove the skin from the halibut and cut into 4 equal portions. Place the fish in a non-stick pan and lightly salt and pepper. Pour the wine in the pan; add the garlic clove and thyme. Bring to a simmer on the stove cover with foil and place in an oven at 400 degrees until done, about 8 minutes.

Mushroom Fricassee
2lbs
 Crimini Mushrooms, de-stemmed and small diced
1oz
 Shallots, small diced
1oz
 Unsalted Butter
1tbl
 Fresh garlic, mince
1oz
 Chives, small diced
1oz
 Parsley, chopped
2tbl
 Fresh Thyme, mince
2oz
 Natural Veal Reduction
2oz
 Crème Frìache

Melt butter in a skillet and add the shallots. Let simmer until soft then add the mushrooms. Sauté until soft and turning color. Add the veal stock and everything else except the crème friache. Reduce the liquid down to almost dry and then add the crème friache. Salt and Pepper to taste. Let cool to room temperature and refrigerate until needed.
 
Red Wine Veal Reduction

2ea
 Onion, med size, rough chopped
1ea
 Carrot, peeled and chopped
2cups
 Red Wine
2ea
 Bay Leaves
1tbl 
 Whole peppercorns
4oz  
 Red Current Jelly
8oz
 Veal Demi Glace
  Salt and Pepper to taste

Using a medium saucepan, reduce the red wine with the onion, carrot, bal leaves and peppercorns to almost dry. Add in the demi glace and the red current, reduce by one-half. Strain thru a fine china cap and place back on the stove. Bring to a simmer and remove any impurities that come to the surface.  Season to taste.       
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