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Chef Marc Forgione
Marc Forgione
134 Reade Street
New York, NY 10013
(212) 941-9401
www.marcforgione.com


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Whole Roasted Halibut, Cauliflower Purée, Crushed Hazelnuts, and Sauce “Proposal”
 
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  • Marc Forgione

    Rising Star Chef Marc Forgione
    Marc Forgione | New York, NY

    Whole Roasted Halibut, Cauliflower Purée, Crushed Hazelnuts, and Sauce “Proposal”
    Adapted by StarChefs.com
    Yield: 6 Servings

     

    INGREDIENTS
    Sauce “Proposal:”
    ½ cup lime juice
    ½ cup light soy sauce
    8 ounces unsalted butter
    1/4 cup chilled brown butter
    ½ roasted onion, brunoise
    2 tablespoons chopped capers
    3 tablespoons roasted cauliflower floret pieces
    3 tablespoons roasted romanesco floret pieces
    2 tablespoons toasted, crushed hazelnuts
    2 tablespoons chopped parsley
    1 tablespoon red pepper flakes

    Cauliflower Purée:
    1 head cauliflower
    1 pint heavy cream

    Roasted Halibut:
    Olive oil
    3 whole baby halibut, head and skin removed
    Butter
    Garlic
    Thyme

    To Assemble and Serve:
    Fish bones from the halibut

    METHOD
    For the Sauce “Proposal:”
    Bring the lime juice and soy sauce to a boil, then remove from the heat. Emulsify the butter into the soy mixture over low heat. Once emulsified, whisk in the brown butter. Mix with a hand-held immersion blender until light and airy. When ready to serve and the fish has been cooked, stir in the remaining ingredients.

    For the Cauliflower Purée:
    Blanch cauliflower in salted water. Heat the cream gently. When the cauliflower is fully cooked, purée in a Vita-Prep blender with hot heavy cream on highest setting until smooth and light.

    For the Roasted Halibut:
    Heat the olive oil in a very hot pan, and sear the halibut “face” side down first until light brown. Flip and add some butter, garlic, and thyme, basting until fully cooked. Remove from the heat and rest on the bone for about 5 minutes.

    To Assemble and Serve:
    Deep-fry the fish bones at 350ºF until crispy. Put fish back together without the bones and plate. Put purée on one side and sauce the fish liberally. Top with the whole deep-fried fish backbone.

     

     

     

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