PUMPKIN SEED CRUSTED HALIBUT WITH BUTTERNUT SQUASH RISOTTO AND AN APPLE CIDER SAUCE
Serves 4–6
For the Halibut
2 – 2½ lbs. (cleaned weight) halibut suggested portion as entrée 6–7 oz. suggested portion as an appetizer 4oz.
1 lb. raw pumpkin seeds coarsely chopped in a mini food processor or coffee/spice grinder
½ lb. unsalted butter
kosher or sea salt and ground pepper to taste
For the Risotto
1 ea. butternut squash meat skinned and diced the size of the rice
1½ cups arborrio rice
2 cups chicken stock
1 ea. large shallot minced
4 ea. garlic cloves minced
12–18 tbsp. unsalted butter
1 pc. bay leaf
1+ cups parmesan cheese grated
1 tbsp. fresh oregano and lemon thyme minced
kosher or sea salt and ground white pepper to taste
For the Sauce
2 qts. fresh apple cider
½ cup heavy whipping cream
¾ –1 lb. unsalted butter cut into ½ in. cubes and frozen
2 ea. large shallots minced
4 tbsp. apple cider vinegar
½ tsp. fresh rosemary leaves minced
½ tsp. fresh sage leaves chiffonade
1 ea. whole clove
½ ea. cinnamon stick
1 ea. bay leaf
4 ea. whole allspice
8 ea. whole juniper berries
1 pnch. kosher salt
1 pnch. freshly cracked peppercorns
Recipe
Preparation
1. The first step is to thoroughly read the recipe before going any further. The ingredients must then be prepped as they are described before, under the ingredients. The reason for this is once you are ready to begin cooking, you will need everything at your side. The time needed to assemble the sauce, risotto and cook the fish is 50–60 minutes. As a note, the assembly time just listed is the time it takes to cook everything assuming that the prep work has been done; the prep work could take as long as an hour depending on the skill level of the individual.
2. The sauce reduction is the most time consuming part of this dish. We must start with a 4 qt. stainless lined saucepot and sautéing the shallots in about 2 tbsp. of the butter until they soften but not brown. While the shallots are cooking, add the dry spices-excluding salt & pepper and the fresh herbs. After 5 minutes add the cider vinegar and reduce it until dry.
3. Add the cider and bring to a boil. Reduce the cider over a medium flame until it reaches half of its original volume—make a mental note on the inside of the pot as to where you started. Add the cream and slowly reduce for 20 plus minutes or until the flavor becomes intensely flavorful. You can now chill down the sauce at this point and refrigerate for a day or two, or proceed. (If you do refrigerate the sauce then slowly bring it to a boil constantly stirring, then proceed with the recipe from this point.)
4. The sauce must be held warm at this point until an hour or two before you can finish it with the butter. When you are ready to finish the sauce off, bring it to a slow boil and whisk 3 pcs. of butter into the sauce and swirl them into the sauce. Once those pcs. of butter are gone add a few more and repeat the process until the sauce has a desirable intense flavor for your liking, adjust the seasonings with salt and pepper. Strain through a fine mesh strainer and then hold warm until needed. Just before serving swirl in the minced herbs.
5. The next thing to do is get the risotto going, assuming that the sauce is ready and holding warm somewhere. Pre-heat the oven to 375 degrees at this point. Using a 2 qt. saucepan.
6. Sauté the shallots and garlic in half of the butter with the bay leaf over a low flame for 10 minutes. Add the rice and toss to coat in the butter the toast briefly, add 1 cup of the chicken stock. Cook slowly and stir constantly, add the remainder of the chicken stock a little bit at a time until it is all gone.
7. While the rice is cooking sauté the butternut squash in a large sauté pan in the other half of the butter. Cook over a high flame tossing frequently for a few minutes, season with salt and pepper then add to the rice. As the rice thickens add a little bit of water at a time. While the rice is still a little crunchy you will want to start cooking the fish. After the fish is in the oven finish the risotto. Once the rice has reached the point where it is creamy and tender (this is achieved only through slow attentive cooking with just the right amount of water) add the fresh minced herbs and the parmesan cheese, hold warm until ready to serve.
8. To cook the fish, using preferably non-stick large sauté pan(s), get the pans hot. Meanwhile season the fish with salt and pepper the thickly coat the top side of the fish with the ground pumpkin seeds. Sauté in butter the fish with the seed side down, cook over a med-high flame until the seeds become golden brown then flip them over gently. Finish cooking them in the oven for about 7-9 minutes depending on the thickness of the fish.
9. To present and serve this dish, serve it in a large bowl for best effect. Start with a nice portion of risotto in the center. Place the fish on top of the risotto, and sauce around the risotto. As an option garnish with diced tomatoes and herbs.