Tru by Rick Tramonto

Author:Rick Tramonto [Tramonto, Rick]
Language: eng
Format: epub
ISBN: 978-0-679-64492-7
Publisher: Random House Publishing Group
Published: 2011-11-01T16:00:00+00:00

2 pounds halibut fillets, cut into 6 pieces

Kosher salt and freshly ground white pepper

1 cup dry white wine

½ cup fresh lemon juice

1 cup chopped onions

½ cup chopped celery

1 tablespoon fresh thyme

4 cups water

1½ cups Shiitake Mushrooms, Zucchini, and Scallion Sauté

1½ to 2 cups warm Cucumber Broth

1 cup Asian Pear Salad

½ cup Fried Leeks

1. Season the halibut fillets with salt and white pepper and set aside.

2. In a medium-size saucepan, bring the wine, lemon juice, onions, celery, and thyme to a simmer over medium heat. Simmer for about 15 minutes, or until the liquid is reduced to about ¼ cup. Strain through a chinois or fine-mesh sieve into a 4-inch-deep casserole with a tight-fitting lid. Add the water to the casserole and position a steaming rack in the casserole.

3. Put the lid on the casserole and set over medium-low heat. When the liquid starts steaming, put the halibut on the rack. Cover and steam for 8 to 10 minutes or until cooked through, moist, and tender.

4. To serve, divide the sautéed shiitake mushrooms, zucchini, and scallion sauté among 6 bowls. Ladle about ¼ cup of the warm cucumber broth into each bowl. Lay a halibut piece on top of the mushroom, zucchini, and scallion sauté. Top each with some of the Asian pear salad and fried leeks.

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