This recipe was taken straight from the Kohler Festival of Beer’s Cooking with Beer featuring Central Waters Brewing Company and was created by chef Lucas Oppeneer of The Horse & Plow.
Poached Halibut
with citrus shaved fennel and warm fava bean salad.
Ingredients:
For the Poaching Liquid:
2-6 ounce Halibut fillets
Vegetable oil for cooking
2 shallots sliced
4 cloves garlic, minced
1.2 cup white wine
1 cup vegetable stock
1 bay leaf
1 tablespoon whole white peppercorns
12 oz (or more) Central Waters Belgian Blonde beer
1.4 cup heavy cream
1/2 cup cubed butter
1 tablespoon honey
For the citrus shaved fennel:
2 fennel bulbs, thinly sliced
Fennel fronds, chopped
Juice of 1 orange
Juice of 1 lemon
1 tablespoon extra virgin olive oil
Salt and Pepper to taste
For the warm fava bean salad:
2 tablespoons oil
2 cloves garlic, minced
1 shallot, minced
2 cups oyster mushrooms
2 cups fava beans, shelled and casing removed
1 cup artichoke hearts, quartered
2 tablespoons butter
1/4 chopped parsly
Oppeneer adding Central Waters' Belgian Blonde to the recipe.
Method:
For the Poaching Liquid:
Heat oil in large sauce pot and sautee onions until translucent, add garlic, and cook another 1-2 minutes. Add shrimp shells and cook until shells become orange and fragrant. Deglaze with white wine, add vegetable stock, bay leaf, and white peppercorns, simmer for 8-10 minutes. Add beer and simmer for an additional 5 minutes, strain poaching liquid and reserve 2 cups for sauce. To make sauce reduce 2 cups poaching liquid by half, add cream, and reduce by half. Slowly whisk in butter, adjust sweetness with honey.
For the Citrus Shaved Fennel:
Shave fennel bulbs using a mandolin or sharp knife. Squeeze the orange juice and lemon juice over the shaved fennel and toss with the chopped fennel fronds. Lightly pour extra virgin olive oil over salad and season with salt and pepper. Use as a garnish for the halibut.
For the Warm Fava Bean Salad:
Heat oil in medium saute pan until oil beings to ripple. Sautee garlic and shallot until slightly translucent, add mushrooms, and cook until mushrooms become limp. Add fava beans and artichokes and cook for 2-3 minutes. Toss butter into the salad and finish with parsley.
Presentation:
Heat poaching liquid until it reaches a gentle simmer. Poach halibut for 5-8 minutes in poaching liquid without the liquid coming to a boil. When the flesh of the fish has turned white and begins to flake, remove from heat, and let stand for another 2-3 minutes in liquid. Remove fish from liquid and serve with the warm fava bean salad, garnish with citrus shaved fennel and spoon with sauce.
2 servings.
Photography by Bryan Nieman, copyright BeerFM 2011
Halibut is delicious. Beer is delicious.
Hmmmmmm…I may have to try this sometime.
Yeah, I’m not a sea food person and this was incredible.