Sauteed Halibut With Lobster Risotto And Foie Gras Butter
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
59
Spice
42
Sweetness
55
Sourness
33
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 large
Onion (spanish, diced)60 g
Olive Oil450 g
Arborio Rice230 g
White Cooking Wine230 g
Lobster Meat (cooked)1 cup
Asiago (grated)1 cup
White Wine2 sprigs
Thyme (fresh)1 cup
Heavy Cream2 tbsps
ButterDirections:
1
For the Risotto: In a medium saucepot, saute onions in olive oil on low heat until translucent and tender
2
Add rice and stir until coated with oil
3
Add wine and continue to stir until the rice has absorbed most of the wine
4
Add lobster broth 1/2 cup at a time, while constantly stirring
5
When the rice is almost tender, add cooked lobster meat, butter, and cheese
6
Season with salt and pepper, to taste
7
Set aside
8
For the Foie Gras Butter: Place wine, shallot, thyme, bay leaves, and peppercorns in a saucepot and bring to a boil
9
Reduce until almost dry
10
Add cream and reduce by 1/2
11
Over a medium flame, slowly add butter while constantly whisking until all the butter is emulsified
12
Be careful not to boil
13
In a separate pan, sear diced foie gras until evenly browned
14
Whisk rendered foie gras and rendered fat slowly into the spice-butter mixture
15
Salt and pepper to taste
16
Set aside
17
Melt 2 tablespoons butter in a pan, and then add the chanterelle mushrooms
18
Cook until almost tender
19
Add corn and cook until tender
20
Season with salt and pepper, to taste
21
Saute halibut in olive oil in frying pan until cooked
22
Season with salt and pepper
23
When plating this dish, place a generous spoonful of the lobster risotto in the center of the plate
24
Place the halibut on top of the risotto
25
Ladle 2 ounces of foie gras butter around the fish and risotto
26
Sprinkle the vegetable mixture around the fish and risotto
27
Garnish with cherry tomatoes