Gordon Ramsay Hell's Kitchen Pan Roasted Halibut
Gordon Ramsay's Hell's Kitchen with the Pan Roasted Halibut recipe. This dish is a symphony of flavors and textures, showcasing Ramsay's skill in creating harmonious and sophisticated seafood dishes. The halibut is pan-roasted to achieve a golden crust while remaining succulent and tender. Paired with tartar-style mashed potatoes and a zesty lemon beurre blanc sauce, the dish is elevated to a new level of gourmet dining. The crispy potato hay adds a delightful crunch, making this dish a feast for the palate and a visual delight.
Ingredients:
4 oz. halibut fillet
4 oz. olive oil
4 tbsp. cubed butter, unsalted
2 garlic cloves, crushed
1/2 bunch thyme
4 poached eggs
4 oz. crispy potato hay (potatoes spiralized into curls and crispy fried)
For Tartar Style Mashed Potato:
12 oz. mashed potato
4 oz. soured cream
2 tbsp. cornichons, finely diced
2 tbsp. shallots, finely diced
2 tbsp. capers chopped
1 tbsp. parsley, chopped
Zest of lemon to taste
For Lemon Beurre Blanc:
1 tbsp. fresh lemon juice
1 tbsp. white dry wine or white vermouth
1 shallot, minced
1 ½ sticks cold butter, unsalted and cubed
½ bunch chives, chopped
Salt and pepper to taste
Directions:
00:00 The pan-roasted halibut with poached egg and lemon herb sauce.
00:20 Ingredients for the halibut include olive oil, cubed butter, crushed garlic cloves, and thyme.
00:35 Season the fish with salt before cooking to prevent curing and ensure even seasoning.
00:45 When pan-frying, gently press the halibut onto the cooking surface and lay protein away from yourself to avoid splattering.
01:15 Cook halibut through on the stovetop with a butter bake to retain moisture and add aromatic flavors.
01:28 Flip the fish once it has a nice sear, aiming for even cooking on both sides.
01:57 Add butter to the pan to create a brown butter bath, enhancing the flavor of the halibut.
02:22 The halibut pairs with a tartar-style potato puree, sautéed spinach, a poached egg, and a lemon herb sauce for plating.
02:51 Top the dish with the sauce poured over the poached egg and around the halibut, adding pommes frites for texture.
Actual Recipe:
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Pan-Grilled Halibut with Chimichurri Recipe
Get the Recipe:
Tangy herb sauce over grilled fresh fish makes an impressive 30-minute meal.
Total: 30 minutes
Yield: 4 servings (serving size: 1 fillet and about 2 teaspoons sauce)
Preparation
1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon pepper over fish. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Wine note: The green herbs and tangy citrus in the chimichurri here need a bright, herbal white: sauvignon blanc. Discover the Clayhouse label out of California's powerhouse Central Coast. Their 2008 Sauv Blanc ($15) is racy with lime, green apple, crisp stone fruit, and green herbs, with enough body to stand up to the meaty fish. —Sara Schneider
Nutritional Information
Calories:
227
Fat:
8.8g (sat 1.2g,mono 4.9g,poly 1.7g)
Protein:
34.2g
Carbohydrate:
1.1g
Fiber:
0.1g
Cholesterol:
52mg
Iron:
1.5mg
Sodium:
384mg
Calcium:
80mg
David Bonom, Cooking Light, JANUARY 2010
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Recipe Grilled Marinated Halibut With Picante-Cilantro Mayo
Recipe - Grilled Marinated Halibut With Picante-Cilantro Mayo
INGREDIENTS:
●32 ounces halibut fillets
●1/4 cup olive oil
●1/2 teaspoon fresh cilantro , chopped
●1 teaspoon chili powder
●1 teaspoon cumin
●2 teaspoons seasoning salt (i.e. Lawry's, Nature's, I like Johnny's seasoning)
●1 teaspoon fresh garlic , chopped
●1/2 cup mayonnaise
●1/4 cup picante sauce
●2 teaspoons fresh cilantro , chopped
●1 teaspoon lemon juice
Halibut Recipe | Wild Alaskan Halibut Poached in Coconut broth
Wild Alaska Halibut Fillet Poached in a Spicy Coconut Broth
Ingredients
* 1 lbs Halibut fillet
* 400 ml coconut cream
* 1/2 onion
* 3 cloves of garlic (minced)
* 1 thumb of ginger
* 3 long green chilies
* a bunch of green beans
* 2 Red chili
* Pepper to taste
Directions
- Heat some oil in a pan. Saute the onions, ginger, and garlic for a few minutes until light brown and aromatic. Sprinkle some chopped chili depending on the spice level you like.
- Add the coconut cream to the pan. Stir gently and bring to a boil. Add the wild Alaskan halibut fillet and let them cook using low heat to prevent the coconut cream from curdling. Cover the pan and let it cook for around 3 minutes.
- Add the long green chilies and then season with some pepper and fish sauce to taste. Stir a bit.
- Add the green onions and green beans then gently push them down to submerged in the sauce. let it simmer for a whole minute. Allow the dish to simmer while uncovered the turn the heat off.
- plate the poached halibut to a serving plate lined with banana leaves and enjoy this with steaming hot jasmine rice.
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Halibut Ceviche - Fresh & Delicious dish
Fresh ingredients & fresh caught halibut makes for a delicious halibut ceviche. In this ceviche dish, we added mango & nectarine to make the dish even more vibrant. Add your favorite hot sauce for an extra kick. I recommend Trader Joe's Habanero hot sauce. Enjoy the video.
#tuglifefisherman #halibut #ceviche #catchandcook