BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

HALIBUT, CHERMOULA

By:


Serve with Saffron Risotto (see recipe)

Ingredients:

  • 3 TBS EVOO

  • 1 TBS coriander seed
  • 1 tsp cumin
  • 1 tsp lemon juice
  • 1 clove garlic paste
  • 1 tsp sea salt
  • 1 TBS cilantro leaves
  • 1 tsp ground chili pepper
  • 1 tsp paprika
  • 4 ea, 4 oz halibut fillets
  • 3 TBS grape seed oil

Method:

Combine oil, herbs and spices in a large bag. Place halibut in bag for 30 minutes; remove. Prepare a large saute pan with oil over medium high heat. Sear fish until you form a crust, approximately 3 minutes; turn and cook for an additional 2 minutes; remove and serve.



Ingredients:

  • Saffron Risotto

    3 tablespoons EVOO

  • ½ cup shallots, minced
  • 2 cloves garlic, minced
  • 1 cup risotto
  • ½ cup dry white wine
  • ¼ teaspoon saffron threads
  • 1 cup tomato paste
  • 5 cups (approximately) neutral stock, hot
  • 1 teaspoon sea salt
  • ½ teaspoon ground pepper
  • 1 teaspoon ground coriander
  • 1  lemon, zested
  • 3 tablespoons parsley, chopped
  • 1 cup creme fraiche
  • ¼ cup chives, minced

Method:

Place oil in large sauce pan on moderate heat; add onions, garlic and rice. Cook till vegetables are aromatic and rice becomes slightly translucent; add wine, saffron and tomato paste; cook until it is almost absorbed; add the stock, ½ cup at a time, stirring with each addition and until absorbed before adding the next ½ cup. When most of the stock has been added add the salt, pepper, coriander and zest to the risotto with the remaining stock, stirring throughout; fold in parsley and adjust seasonings. Serve with garnish of creme  fraiche and chives.




TO RECIPES

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