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Home Dish Halibut with Yellow Corn Grits and Red Wine-Corn Sauce

Halibut with Yellow Corn Grits and Red Wine-Corn Sauce

Name: How to cook Halibut with Yellow Corn Grits and Red Wine-Corn Sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Thomas Harrington

Halibut with Yellow Corn Grits and Red Wine-Corn Sauce

Ok ok ok I just learned this recipe tonight I just acquired it it’s one of the things we serve at work on top of swift river Cultures I am also a chef at Salem Cross Inn in West Brookfield Massachusetts we deal with a lot of five star entrées so I figured I’d share one of them with you considering I have to master this I made it for the first time last night couldn’t get a picture of it because I was at work so you know how that goes but here it is you are willing to give it a shot if you want, mind you there are about three of us behind the line

Ingredient

Food ration :

4 servings

Cooking time :

35 mins (If prepped you could fire it in 20)

1 cup

sweet corn

3 tbsp

minced shallot

4 tsp

extra virgin olive oil

1/2 cup

red wine reduction

1/2 tsp

white wine vinegar

1 clove

garlic, minced

1 tbsp

exta virgin olive oil

2 cups

sweet corn kernels

2 tbsp

butter

2 cups

cooked yellow corn grits, warm

1 tbsp

shallot, minced

2 cups

black trumpet mushrooms

1 tsp

balsamic vinegar

1/4 cup

chicken stock

1 tbsp

grape seed oil

4 (3 oz)

halibut pieces

4 tsp

fresh chervil, chopped

Cooking instructions

* Step 1

To prepare the sauce: sauté the corn and shallot in the olive oil over med heat for 5 min, or Until the corn is tender. Add the wine reduction and vinegar cook for five minutes longer. Purée in a blender until smooth then pass-through through a fine mesh sleeve. Season to taste with salt and pepper

* Step 2

To prepare the grits: Sauté the shallots and garlic in olive oil over medium heat until translucent about three minutes. Add the corn and butter continue to cook for five minutes or until the corn is tender. Fold in the cooked grits and season to taste with salt and pepper.

* Step 3

To prepare the mushrooms: please the butter and shallot in a sauté pan and cook over medium heat until the shallots are translucent about two minutes. Add the mushrooms and cook for three minutes then add the vinegar and stock and cook for 3 to 5 minutes or until mushrooms are just tender. Season to taste with salt and pepper and divide the mushrooms in half and reserve any pan juices. Finally chopped half of the mushrooms.

* Step 4

To prepare the halibut: heat the grapeseed oil in a sauté pan over high heat season the hell of it with salt and pepper and add to the pan. Cook for three minutes on each side or until just cooked through.

* Step 5

Assembly: place a spoonful of the grits in the center of each plate then place a piece of halibut on top and cover with finely chopped mushrooms next spoon sauce around the grits then place the remaining black trumpet mushrooms at six points around the sauce. Drizzle the reserve juices from the sauté pan around the grits and spoon the olive oil around the plate and sprinkle it with chopped Chervil. Top with pepper

* Step 6

Wine notes: with the addition of black trumpet mushrooms and a red wine -based sauce a holiday is giving more body and becomes a red wine friendly dish pretty much. I recommend Littorai Pinot Noir from the Hirsch vineyard, it’s a medium bodied wine that accents the wine in the corn sauce without dominating the flavor of the halibut and of it it’s red berry and cherry notes it’s provide a pretty fantastic contrast of the earthy black trumpets

Note: if there is a photo you can click to enlarge it