[onlypaid]
by Chef Shawn Bell
Summary: Coriander Crusted Halibut Fillets Served with Truffle Risotto and Wild Mushroom Saute
Cooking time (duration): 10 minutes
Number of servings (yield): 2
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Ingredients
Rub and Halibut:
- 2 Halibut Fillets
- 1 Tbsp Ground Cumin
- 1 Tbsp. Black Sesame Seeds
- 3 Tbsp. Coriander Seeds
- 3Tbsp. Salt-Free Lemon Pepper
Risotto:
- 2 Cups Aborio Rice
- ½ Cup Shitake Mushrooms
- ½ Cup Oyster Mushrooms
- 1 Cup Chicken Stock
Mushroom Saute:
- ½ Cup Shitake Mushrooms
- ½ Cup Oyster Mushrooms
- 2 Bundles Asparagus Spears
Instructions
- Combine dry Coriander, Lemon Pepper, Black Sesame Seeds, and Cumin
- Render pan hot for Halibut with cooking oil
- Roll Halibut fillets through rub, and place in saute pan.
- Sear on both sides for 2 minutes
Mushroom Saute:
- Break mushrooms into smaller pieces, and clean baby asparagus spears
- Render pan hot with oil, add mushrooms and asparagus
- Saute until mushrooms and asparagus are al dente
To Serve:
- On square serving plate, spoon risotto into center of plate
- Place asparagus spears in a crossing pattern over top of risotto, then place mushrooms on top
- Place Halibut fillet on top of risotto and mushroom saute
- Drizzle with curry oil around plate
- Serve
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