| Title: | Halibut Fillet Marengo |
| Detail: | - Bouquet Garni - is a sachet of herbs, containing parsley, thyme, and bay leaf. Variations may include Rosemary, Marjoram, Fennel, Leeks, Celery Leaves, and Black Pepper.
it is a amall bunch of herbs and aromatics used to flavour Stocks, Soups, Stews and other dishes.
Traditional ingredients in a Bouquet Garni are two Parsley Sprigs, 1 Thyme Sprig and two Bay Leaves. Other herbs, vegetables such as Celery and Leek, and Spices may be included.
The Bouquet is tied together with String to make it easy to remove before serving; it may also be enclosed in a Cheesecloth Bag.
- Beurre Manie - A mixture of flour and butter kneaded to a smooth paste. This is then used in small quantities to adjust the thickness of sauces and stews. The sauce must then be boiled briefly to remove the starchy taste of the flour. For this reason, beurre manie‚ is used in situations where only a small quantity is needed.
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1/2 lb Small Mushrooms
1 1/2 Cup Fish Stock
1/2 Cup Greek Pitted Olives (Black)
4 Halibut Steaks, cut into 3/4" thick slices
Milk
Salt
Freshly Ground White Pepper
Flour for Dredging
4 Tbl Sweet Butter
4 Tbl Olive Oil
3 tbl Finely minced shallots
6 lrg Tomatoes, peeled, seeded & finely chopped
1 Bouquet Garni* (SEE ABOVE)
1 tsp Oregano
2 tbl Tomato paste
3/4 lb Small mushrooms
1 Beurre Manie** (SEE ABOVE)
Freshly Ground Black Pepper
GARNISH
2 tbl Finely minced Parsley
1 tsp Finely minced Fresh Garlic
1 tsp Finely grated Lemon Rind
OPTIONAL
12 x New potatoes, Cooked & Buttered
Method :
* BOUQUET GARNI - In a piece of cheesecloth, tie the following: 3 to 4 sprigs of parsley, 1 bay leaf, 1/2 celery stalk with leaves, 1/2 t dry thyme. Leave the string long enough to hang the garni in the pot and tie the string to the pot handle for easy removal.
** BEURRE MANIE is used to thicken sauces. Combine 1 T flour, and 1 T sweet butter on a small flat plate and blend the mixture with a fork into a very smooth paste. Roll the paste into a ball.
Wipe the Mushrooms with damp paper towels. Remove the Stems and add them to the Fish Stock. Heat the stock, simmer it for 15 minutes and reserve. Poach the Olives in boiling water over low heat for 5 minutes. Drain on paper towels and set aside.
Dip the Halibut into Milk for 2 or 3 minutes. Dry them with paper towels. Season the Fish with Salt and Pepper and lightly dredge them in Flour, shaking off the excess. In a large skillet melt the Butter and 2 T of Oil. Add the Fish and brown them well on one side. Turn them carefully with a large spatula and brown them on the other side.
Carefully remove the Fish to a side dish. To the fat remaining in the pan add the Shallots. Cook over low heat until they are soft but not browned. Add the Tomatoes, Salt, Pepper, Bouquet Garni and Oregano. Bring the mixture to a boil and add Tomato Paste and the Fish Stock.
Return the Fish to the skillet. Cover it tightly and simmer on top of the stove for 20 to 25 minutes, or until the Fish flakes easily. Carefully remove the Fish to a serving platter. While the Fish Fillets are cooking, heat remaining Oil in a skillet.
Add the Mushrooms and cook them over high heat until they are nicely browned. Do not overcook. Remove the skillet from the heat and reserve. When the Fish is done, remove carefully to a serving platter. Strain the Sauce, pressing down well on the Tomato Pulp to extract all the Juice.
Return the Sauce to the pan and reduce it by 1/3 over high heat. Add a Beurre Manie, a little at a time, whisking constantly until the Sauce heavily coats a spoon. Add the Mushrooms and Olives, Salt and Black Pepper. Remove the Sauce from the heat.
Remove any accumulated Juices around the Fish with paper towels. Pour the Sauce over the Fish, and keep them warm until serving time. Combine the Parsley, Garlic and Lemon Rind and sprinkle the mixture over the Fish just before serving.
Serve the Fish with the optional Buttered New Potatoes.
4 SERVINGS |
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