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COOKING IN A CLOUD - THE ARTFUL
USE OF FOAM
Chef William Belickis of Mistral - Seattle, WA
As demonstrated at the
Northwest Foodservice Show
Foams are an attractive alternative to sauces - they serve the
same purpose of dressing up a dish and adding layers of flavor
- but because they do not require lengthy reduction or significant
quantities of butter, they are much lighter than sauces.
STEP 1: Heat coconut milk in pan.
STEP 2: Poach halibut in coconut milk.
STEP 3: Add lecithin granules to poaching liquid.
STEP 4: Create foam using Bamix immersion blender.
Poached Halibut with Spring Asparagus, Mushrooms and Coconut Foam
Chef William Belickis of
Mistral - Seattle, WA
Adapted by StarChefs.com and demonstrated
at the
Northwest Foodservice Show
Yield: 4 Servings
Ingredients:
Method:
Place coconut juice in a large pan and bring to boil over
medium-high heat. Reduce heat and add halibut fillets, cooking
for about 10 minutes.
Meanwhile, heat a large sauté pan until very hot, and
add olive oil. Sauté asparagus in pan until tender but
not mushy. Remove asparagus and add mushrooms to hot pan, adding
more olive oil if necessary. Cook on high heat for about 1-2 minutes,
seasoning with salt and pepper to taste.
Remove fish fillets from poaching liquid and place on warmed
plates. Arrange sautéed vegetables on plate.
Add lecithin granules to poaching liquid and place liquid in
a Bain Marie or other tall container. Using a Bamix immersion
blender, blend liquid for thirty seconds until it becomes foamy.
Scoop out foam, spoon over fish and serve immediately.
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