Macadamia
Nut-Crusted Halibut with Mango Purée and Scallion Oil
Chef de Cuisine Cliff Wharton and Executive Chef Jeff Tunks of TenPenh
Restaurant — Washington, D.C.
Adapted by StarChefs
Wine Pairing:
Côtes du Rhone Les Figuieres, Jean-Luc Colombo 2000
( France)
Yield: 10 appetizer servings
Ingredients:
For Halibut
- 3 pounds halibut filets, cut thick
- 3 eggs
- ¼ cup water
- ¼ loaf brioche bread
- ½ cup macadamia nuts
- 1 mango
- 8 Tablespoons white wine
- 1 Tablespoon sugar
- ¼ cup cream
- Juice of 1 lime
- 6½ Tablespoons light olive oil
- 1 teaspoon black sesame seeds, toasted
- Salt
For Scallion Oil
- 1 bunch scallions, green part only
- ½ cup olive oil
- Pinch sugar
- Pinch salt
Method:
Prepare the Macadamia Nut Crust:
Preheat the oven to 350 degrees. Place the macadamia nuts on a baking
sheet and toast until golden. Allow to cool completely.
In a food processor, puree brioche. Add the cooled macadamia nuts.
Pulse until a crumbly mixture is formed. Pour crust mixture into
a shallow dish and set aside until needed.
Prepare the Halibut:
Cut the halibut into 3 ounce pieces and season with salt. In a shallow
dish, combine the eggs and water to create an egg wash. Dredge the
halibut pieces in the egg wash and then coat the fish completely
with the nut-crumb mixture to make a nice crust.
In a non-stick pan, heat the oil. Sauté the halibut pieces
until the fish is golden brown on both sides. Remove the fish from
the heat and place on a baking sheet. Set aside until needed.
Prepare the Mango Purée:
Peel the mango and remove all the meat. In a small saucepan on medium
heat, combine the mango meat with the sugar and white wine. Allow
the liquid to reduce in volume by three quarters and then add the
cream. Bring the mixture to a boil and then simmer for 5 minutes.
Let the mixture cool slightly. In a food processor or blender, purée
until smooth. Strain the mango purée through a sieve and
into a bowl. Add the lime juice and season with salt, to taste.
Set aside until needed.
Prepare the Scallion Oil:
Fill a bowl with ice and cold water. Bring a pot of salted water
to a boil. Quickly blanch the green parts of scallions in the boiling
water for 10 seconds. Strain the scallions from the pot and then
immediately shock the scallion in the ice water to stop the cooking.
Remove the scallions from the ice water and squeeze out any excess
water. Dry the scallions thoroughly on paper towels. In a blender,
combine the scallions with the olive oil, salt, and sugar. Puree
mixture until smooth. Pour the scallion oil through a fine sieve
and into a squeeze bottle. Set aside until needed.
To serve:
Preheat the oven to 350 degrees. Place the black sesame seeds on
a baking sheet and toast for approximately 5 minutes. Allow to cool
completely.
Place the baking sheet of halibut into the warm oven and heat
for approximately 5 minutes. Ladle a generous amount of warm mango
puree onto the plates. Place the halibut in the center of plate
on top of the mango puree. Garnish with a drizzle of scallion oil
and sprinkle the sesame seeds around the plate. Serve immediately.
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