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Stacked Halibut on Spinach & Polenta Rounds
Cummulative Rating
Servings
Serves 4
Difficulty
Involved |
Ingredients
For polenta:
3 cups water
1/2 teaspoon salt
1 cup coarse grind corn meal (polenta)
For jalapeño cream:
1/2 jalapeño pepper, seeded & finely chopped
1 large garlic clove, minced & mashed into a paste with 1/2 teaspoon salt
1/2 cup créme fraîche or sour cream
For cilantro oil:
3 packed cups fresh cilantro
3/4 cup canola oil
For salsa:
1 tomato, chopped
1/4 cup chopped onion
1/2 garlic clove, minced
1 scant teaspoon fresh lime juice
1/4 cup fresh cilantro, chopped
Dash of balsamic vinegar
For cream sauce:
1 cup cream
1/4 cup gf salsa*
Fresh store bought gf salsa
For spinach:
2 Tablespoons unsalted butter
3 ounces pancetta, chopped
1/2 onion, chopped
9 ounces fresh spinach
1 garlic clove, minced
For halibut:
1 Tablespoon canola oil
2 halibut filets, cut into 2"x2" squares
Chili powder
Salt
Pinch of sugar
Cilantro sprigs for garnish
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Directions
For polenta:
In a medium saucepan bring water and salt to a boil. Add polenta in a steady stream, stirring constantly. Reduce heat to low and cook, stirring, until polenta comes away from sides of pan.
Pour polenta into a glass baking dish and spread evenly, pressing with your hands so that polenta is about 1/2" thick. Let cool, then cover with plastic wrap and refrigerate.
When you are ready to cook the meal, remove polenta from refrigerator and cut into rounds using a cookie cutter.
For jalapeño cream:
In a small bowl mix together jalapeño pepper, garlic paste and créme fraîche (or sour cream). Cover and refrigerate for 2 hours.
Over a small bowl force mixture through a fine sieve. Transfer to a squeeze bottle. (This can be done 1 day ahead of time.
Let cream come to room temperature before serving.)
For cilantro oil:
Bring a saucepan of water to a boil; adding a pinch of salt. Add cilantro to a strainer and dip in the boiling water for 15 seconds. Remove to a bowl of ice water. Drain cilantro, squeezing out as much liquid as possible.
Cut cilantro into small pieces and place in a food processor with oil. Process until blended, then drain through a cheese cloth into a small bowl. This will take about an hour. Transfer to a squeeze bottle and store in refrigerator.
For salsa:
Combine all ingredients in a small bowl and set aside or refrigerate.
Cooking step 1:
For cream sauce:
In a small shallow skillet bring cream to a boil over medium heat. Reduce heat to low and cook until fish is done.
Step 2:
For polenta rounds:
Place polenta rounds on a baking sheet and brush both sides of rounds with canola oil. Place under broiler for 5 minutes on each side.
Step 3:
For spinach:
In a large heavy skillet melt butter over medium heat; adding pancetta and onions. Saute until onions are translucent then add garlic, stirring for 1 minute. Reduce heat and add spinach, tossing until spinach is wilted.
Step 4.
For halibut:
Heat oil in large heavy skillet. Sprinkle filets on both sides with chili powder, salt and a tiny bit of sugar. When hot, add filets to skillet and brown on both sides, about 4 minutes per side, depending on thickness.
To plate:
Spoon about one tablespoon cream sauce in center of each serving plate. Top with a polenta round. Pack spinach into a small bowl and with a cookie cutter smaller than the polenta rounds, press and cut out a
1-1/2" tall round of spinach. Place a spinach pedestal on each polenta round. Carefully balance a halibut square on each pedestal. Top each piece of halibut with a dolop of salsa and garnish with a cilantro sprig.
Squeeze a line of creme fraiche jalapeno sauce around outer line of cream sauce. Squeeze dots of cilantro oil around dish. Serve immediately.
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Tips
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This dish is as beautiful as it is delicious. Although it looks difficult, I prepped the creme fraiche jalapeno sauce, cilantro sauce, polenta rounds and salsa ahead and the entire cooking time was about 15 minutes. It takes about as long to plate as it does to cook! |
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