Fresh Halibut and Brown Butter Berry Tart
July 29, 2010 •
Fresh Halibut w/ a Tomato Concasse and Pesto Drizzle Serves 4-5 1 ½ lbs. Fresh Alaskan Halibut fillet, rinsed and patted dry,t cut into 5- 5 oz., or 4-6 oz. pieces 6 tablespoons olive oil for macadamia crust: ½ cup roasted Macadamia nuts whole or pieces ¾ cup unseasoned bread crumbs 6 kalamata olives, pitted 2 tablespoons parmesan cheese, grated 1 tablespoon olive oil salt and pepper to taste place all ingredients in a food processor and process until well blended. for tomato concasse: 3 small ripe tomatoes, seeded and cut in ½ inch dice 1 small onion (yellow or white) cut in small dice ¼ cup dry white wine ½ teaspoon salt Saute onion in a med. Skillet for a couple minutes until translucent. Add the tomatoes and cook over medium heat just until soft, 1-2 minutes, add wine and cook another minute. Add salt. Set aside. for pesto: 2 cups loosely packed fresh basil leaves 2-3 cloves chopped garlic 3 tablespoons toasted pinenuts 1 teaspoon salt 1 teaspoon lemon juice 1/3 – ½ cup olive oil of your choice, light or extra virgin place all ingredients in a blender, except oil, turn on blender and gradually add the oil, stopping occasionally to scrape down sides, should not be a thick paste but thin enough to pour off a spoon. Store in a small bowl. To cook fish and assemble: Place the macadamia mixture and place on a large flat plate or baking dish. Dredge the fish in the mixture to cover (mix is dry so not much will stick, handle carefully). Heat 2 tablespoons of the oil to hot, but not smoking in a large skillet big enough to fit all the fish. This will be a medium high heat. Add the fillets to the hot oil and cook just until golden brown on the bottom side. Turn and cook until the opposite side is golden brown as well. Add the rest of the oil and return to the first side and cook until just cooked through and fish flakes with a fork. Do not overcook. In the meantime, reheat the concasse. Divide the concasse onto 5 or 6 plates, place a finished halibut fillet on the concasse and drizzle each fillet with pesto. Serve immediately. Brown Butter Berry Tart This is a recipe from Dean Fearing, formally of Mansion on Turtle Creek, Dallas For on 10-inch tart 1 recipe tart pastry 1 cup sugar 6 tablespoons undalted butter 1/3 cup all-purpose flour 1 vanilla bean 1 pint berries, strawberries 3 extra large eggs raspberries, blueberries preheat oven to 375 degrees line a 10 inch flan pan (with removable bottom) with pastry, crimping edges Combine butter and vanilla bean in a small saucepan over medium heat. Cook for about 10 minutes or until butter turns golden brown, being careful not to burn. Immediately remove from heat. Combine eggs and sugar in a large bowl. Add flour and beat until smooth. Remove vanilla from browned butter and pour butter into sugar and flour mixture, blending well. Spread ½ pint of the berries over bottom of dough-lined flan pan. Pour batter over berries. Bake in a preheated 375 degree oven for about 30-40 minutes or until set. Let cool, place remaining berries on top of tart, serve. Tart Pastry: 2 Tablespoons plus 2 teaspoons Sugar 1 egg yolk 1 ½ cups all purpose flour 2 tablespoons cold heavy cream ½ cup very cold unsalted butter Combine sugar and flour in a large bowl. Cut in small pieces of very cold butter, a few at a time, until all butter is used and mixture is crumbly. Blend egg yook with cream. Make a well in center of flour mixture, pour in egg mixture and quickly combine to make a soft dough. Roll into a ball, wrap in plastic and refrigerate for 1 hour. When chilled, roll out to 1/8 inch thick on floured surface, 2 inches larger than tart pan. Fit into pan, trim edges or fold and crimp.