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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses
Halibut with Grapes & Braised Leeks
Halibut with Grapes & Braised Leeks
Prep Time: 1 hour, 15 minutes
Serves: 6
Directions:
Julienne leeks. In a frying pan, fry leeks in canola blend until golden brown. Set aside. In a saucepan, caramelized shallots and deglaze with wine and sauterne. Add grapes (reserving 10) and reduce by half.
Puree the shallot-grape sauce and strain through a chinois. Place back on stove and reduce by half. When sauce is done, whisk in bacon fat and butter.
In a searing pan, sear halibut until golden brown; place in oven to finish.
In a medium-sized bowl, toss arugula, bacon, fried leeks, and reserved grapes. Season.
To plate:
Drizzle sauce onto plate and place halibut on top. Finish with arugula-bacon salad over halibut.
Ingredients:
4 stalks leek, just the whites (cut in half)
3 cups canola blend
5 shallots, sliced
1/2 bottle white wine, chard
1 bottle sauterne
1 bag seedless red grapes, reserve 10 grapes
5 oz bacon, cut to rendered saturated fat
1 stick butter
6 pieces halibut, 6 oz each
1 bag arugula, julienned
Comments
aaron wrote:
Um... could we get slightly more detailed directions for these? I would love to think of myself as TopCheffable, but there are things that I just don't know. Terminology and the like. These recipes would be a great opportunity to help educate amateur cooks and food lovers about more advanced techniques. Help us out!
posted on September 3, 2007 at 4:24 PM
alana wrote:
Dang, We own a food manufacturing company and cook daily and I still don't know how to deglaze something. I agree with Aaron
posted on September 5, 2007 at 5:38 PM
Nina wrote:
I made this dish last night and got rave reviews. It wasn't difficult to make, looked great and my guests couldn't get enough of it. Thanks, Sara, you made me look good! Best of everything to you!
posted on September 9, 2007 at 2:40 PM
Kelly wrote:
Aaron & Alana...not to be snarky but many of the "terms" for this receipe are pretty basic. I'm not a professional cook but you can use a dicitionary/search engine to find much of the terminology. Just from watching cooking shows I've picked up many terms. Keep watching.
Julienne--slice thinly lengthwise (in strips)
Chinoise--a type of cheese cloth used for straining
Carmelize--basically browning and releasing the food's natural sugars
Deglaze--releasing the natural juices stuck at the bottom of the pan by adding a liquid of some sort
posted on September 12, 2007 at 1:20 PM
Darryl wrote:
De-glazing is usually done by adding a wine or alcohol to get the fond( Caramelized bits of food) off the bottom of the pan. This adds a lot of flavor to the sauce or dish you are making.
posted on October 4, 2007 at 12:26 PM
June wrote:
Wish they would tell you what temperature to set the oven to finish off the halibut. It would also help to give a time range that it would take to cook the fish.
posted on May 15, 2008 at 9:05 AM
Patricia Rimestad wrote:
Re June's questions, what is the temp of the oven to finish off halibut and
the amount of time in the oven? How long and at what heat level to sear?
Thanks. Patricia
posted on May 22, 2008 at 1:50 AM