|PASTA & WINE
Pan Seared Alaskan Halibut, Crispy Troffiete
Pasta & Blue foot Chanterelle Mushrooms with Lemon-Thyme Foam
Yield: 2 Servings
Cook pasta in boiling salted water until just past al dente. Remove and cool under cold water. Drain pasta and toss in 1 Tablespoon olive oil. Heat 1 Tablespoon olive oil in a sauté pan. Working in small batches, cook pasta until it is lightly browned on all sides, using more olive oil as needed.
Trim off very bottom of mushrooms and gently peel outer layer of stems. Brush any dirt off ribs. Sauté in clarified butter and season with salt and white pepper.
Season halibut fillets with salt and pepper. Heat a sauté pan until very hot. Heat 1 Tablespoon of olive oil in pan and then carefully add fish to pan. Cook until edges become golden brown. Place pan in 450º F oven for 3 minutes. Flip fish over and return to oven for 2-3 minutes.
Place wine, shallots, lemongrass, thyme and peppercorns into a small sauce pot. Bring to a boil and then reduce to a simmer. Continue to cook until mixture has reduced by half. Strain reduction in a chinois.
Add cream and cool completely. Transfer mixture into a foaming canister, and proceed according to manufacturer’s instructions. Foam should be firm enough to stand on its own.