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Off the Cuff Halibut: Al Vegecka Luda Recipe

Download Printable Recipe [pdf]

Provided By:

Ralph Pagano

Serving Size: Serves 4

Ingredients:

For Fish
4 each 6-8 filet of Halibut
Sea salt & black pepper
2 tbs. Evo and 2 tablespoons Butter
Fresh thyme sprigs

For Sauce
1 tbs. chopped lemongrass
1 bunch scallion chopped white and greens
1 tbs. chopped fresh garlic
1 tbs. red curry paste
2 tbs. cilantro
8 ounces Mirin (sweetened rice wine)
12 ounces Coconut Milk

For Gremolata
1 tsp. chopped Serrano chili
1 bunch of scallion, juilienne
2 tbs, of Cilantro leaves
1 tbs. of preserved lemon julienne, yellow only (regular lemon will do)Simple lemon vinaigrette to dress

For Cauliflower
1 head cauliflower, mostly tops
1 tbs. roasted garlic
6 ounces chicken stock
6 ounces heavy cream
Salt and pepper to taste

For Chips
2 each peeled Idaho potato
1 each peeled turnip

Preparation:

Sauce:
In saucepot sweat the lemongrass, garlic & scallion. Deglaze with mirin and add red curry paste & cilantro. Reduce by half and then add coconut milk, reduce by 1/3. Strain and reserve for later.

For Cauliflower:
Cut cauliflower so it is ready to cook. Cover with stock and add roasted garlic. Cook till cauliflower is tender. Strain stock off and add cream. Bring to a simmer. Place total mixture in blender and puree. Season salt, pepper & chopped chives.

For Fish:
Large skillet heat EVO and butter till hot. Add seasoned fish and pool with oil/butter mixture. Add thyme sprigs and let infusing begin. When fish is done remove and place on dry towel to remove any excess fat.

For Chips:
Peel potato and turnip and using a mandolin slice them paper thin. Drop into preheat 350 soy or canola oil. Fry till golden brown. Season with salt, pepper and fresh dill.

For Gremolata:
Mix all ingredients together and let "marry". Use as a garnish atop the cooked fish.