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Roasted Halibut with Radicchio and Creamed Corn
Restaurant: Four Square Restaurant
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 Aris' Pairing For This Dish: 2002 King Estate - Pinot Gris |
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Ingredients
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4ea. 5oz. halibut filets
2ea. ears of corn in husk
1 head radicchio
2 cups heavy cream
1 tablespoon fresh thyme, chopped
2 tablespoons butter
3 cloves garlic, minced
2 ea. thinly sliced shallots
2 ea. jalapeno peppers, seeds removed and minced
¼ cup red bell pepper, minced
1-tablespoon extra virgin olive oil
1-tablespoon balsamic vinegar
2 tablespoons parsley, finely chopped
1 tablespoon cooking oil
½ cup white wine
2 lemons
¼ cup thinly sliced green onion
Salt and pepper to taste
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Preparation
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Creamed Corn:
Put cream in a saucepot over medium heat.
Cut corn kernels from the cob.
Scrape the corn milk from the cob.
Cut cobs into 1 inch sections; add to the pot with the cream and chopped thyme.
Simmer over low to medium heat for 10 minutes.
Melt butter in a sauté pan over medium heat.
Add shallots, garlic, jalapeno, corn and corn milk to the pan and sweat for 2 minutes; do not brown.
Add the red pepper and continue to sweat for 1 minute.
Add the wine and reduce over medium to high heat by 2/3rds.
Strain the corncobs from the cream and add the cream to the corn mixture; reduce over medium to high heat to a sauce-like consistency.
Season with salt and pepper to taste and the juice of one lemon.
Radicchio:
Cut the radicchio into quarters, cut out the core and slice lengthwise into fine strands.
Place into a mixing bowl and toss with parsley, extra virgin olive oil and balsamic vinegar.
Season with salt and pepper to taste and the juice of one lemon.
Halibut:
Heat one tablespoon cooking oil in a pan until very hot.
Season fish with salt and pepper.
Add to the pan and cook until it develops a brown crust (approximately 1 minute on each side).
Finish cooking in a 350-degree oven for approximately 4 minutes.
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Plating |
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Ladle ¼ of the creamed corn onto each plate.
Take a small handful of radicchio and place in the middle of the plate.
Place the halibut on top of the radicchio.
Garnish with green onion.
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