Rising Stars 2 0 0 4
Sponsored by Nestlè Food Services
Yield: 4 servings.
4 7-oz. halibut fillets
4 sprigs parsley leaves
8 Tbsp. extra virgin olive oil
1 bunch parsley
1 slice white bread, crust removed
1 cup fish stock or ice water
1/2 cup olive oil
2 whole garlic heads
4 thyme sprigs
CRUSHED POTATOES AND TURNIPS:
12 Yukon Gold bee potatoes
1 bunch baby turnips
1/2 bunch thyme sprigs
For crushed potatoes and turnips: Preheat oven to 375°F. Roast potatoes for 35 minutes, or until cooked through. Once cooked, set potatoes aside, and allow them to cool. Peel potatoes and crush them in your hands to give a rustic crumbled look. (Skins may be kept and fried for later garnish.)
Peel baby turnips, cut them into quarters and caramelize them in mediumsized sautÈ pan with olive oil and a few thyme sprigs. Cook until tender. Season with salt and pepper and set aside.
For Parsley Jus: Blanch parsley and refresh it in ice water. Coddle the egg for 2 minutes in boiling water. Soak bread in fish stock. Squeeze out excess water from parsley, roughly chop, and place in a blender. Add bread, half of the rest of fish stock, and the egg. Begin to purèe until smooth. Slowly add oil and rest of the stock until desired consistency (lighter than cream) is reached. Season with salt and pepper and pass through a fine mesh strainer. Set aside.
For Sweet Garlic: Cut 1/2" off the top of each garlic head. In small sautè pan, place the garlic on a bed of thyme and rock salt, cut side up. Cover with aluminum and roast in a 375°F oven for about 40 minutes, just until sweet and tender. Once garlic has cooled, squeeze out each clove from bottom up, out of roasted skin to reveal each sweet clove.
For Halibut: Place each fillet in Ziploc plastic freezer bag with some of the parsley leaves and 2 Tbsp. extra virgin olive oil. Seal thightly and place bag in pot of boiling water for 5 minutes.
To plate: While fish is cooking sautè potatoes in a hot sautè pan until golden and add turnips, sweet garlic cloves and some parsley leaves. Season with salt and pepper and pile one portion in center of a bowl. Once fish is cooked, carefully remove from bag with a spatula, season with sea salt and cracked black pepper, and place on potato mixture. Spoon the parsley jus over fish and garnish with fried potato skins, fried parsley or crisp garlic.
Sponsored by Nestlé FoodServices
Recipe Provided By: Chef Govind Armstrong, Table 8, Los Angeles.