Halibut with Seafood Ravioli and Coconut Curry Broth

finished halibut

This is a wonderful restaurant featuring fresh halibut.  If you unable to find halibut, substitute a thicker white fish like cod.    You can make the sauce and the ravioli ahead of time.

Halibut is available in many fine grocery stores.   I use filets (not steaks) and, as you can see from my photos below, cut them from large pieces of halibut. Halibut is the largest flatfish in the world – sometimes getting to weights of 200 to 300 pounds! The filet in the photo below is approxiately 12 pounds. We cut it into portions that are about 7 ounces each.


Ingredients

The Ravioli

  • 16 round wonton wrappers (available in produce or frozen food department)
  • 1/2 cup mascarpone cheese
  • 3 large shrimp, peeled, devined and tails removed
  • 4 ounces of lobster
  • 2 tablespoons chopped fresh basil
  • salt and white pepper to taste

The Coconut Curry Broth

  • 2 cans of unsweetened coconut milk
  • 1/4 cup white wine
  • 1 stalk fresh lemon grass
  • 1/2 cup vegetable or chicken stock
  • juice of one lime
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon red curry paste (or to taste)
  • 1/4 cup sugar
  • salt and white pepper to taste
  • 2 teaspoons cornstarch mixed with 2 tablespoons water
  • basil olive oil and chili olive oil (optional) for decoration of final dish

The Halibut

  • Eight 7-ounce portions of halibut filet
  • 2 cups of panko (Japanese bread crumbs)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 eggs mixed with 1/2 cup milk
  • 1 1/2 cups flour seasoned with a little salt and white pepper
  • 1 tablespoon unsalted butter and 1 tablespoon olive oil (for sauting the fish)

Instructions

To make the ravioli

shrimp lobsterPoach devined shrimp and lobster in a pan of simmering water. Cook until just cooked through then drain and put cold water over the seafood to immediately stop the cooking.

Chop into fine pieces.

Note: The photo to the right has more seafood than you will need for 8 orders. I took photos while making this recipe for our restaurant so the quantities are larger than indicated in the recipe.putting in wontons

Add mascarpone cheese, garlic, fresh chopped basil and salt and white pepper. Mix to combine.

Place half of the wonton wrappers on a work surface. Put a heaping teaspoon of filling on each wrapper.

Brush the sides of the wontons with water.putting wontons together 2

Top the wontons with the other wontons. Press the sides to adhere.

Place on a parchment lined baking sheet (do not stack) and cover with plastic wrap. Refrigerate until ready to cook.

If using within the next 5 to 6 hours, refrigerate the wontons. If using later, freeze on the parchment lined baking sheet. That for 20 minutes before final cooking.

To make the coconut broth

lemongrassPeel off the hard outer stalk of the lemon grass. Chop into pieces.

Place the coconut milk, vegetable or chicken stock, lemon grass, lime juice, white wine and sugar in to a pot. Add the red curry paste.

Add the chopped mint. Let the sauce simmer for 1/2 hour, stirring to break up the chili paste.straining sauce

Add a little cornstarch mixed with water to thicken the broth. You want to sauce to coat the back of a spoon.

Season with salt and white pepper. Taste the sauce and adjust seasoning as needed.

Strain the sauce to remove the mint and lemon grass. Use immediately or cool and refrigerate. Reheat when ready to use. Can be refrigerated for several days.

(When we heat the sauce at the restaurant, we place the hot sauce in a thermos. The thermos keeps the sauce hot during the evening so we have it available as needed).

Halibut

skinning halibutIf using fresh halibut filets, remove the bone which is down the center of the fish. Carefully skin the halibut (as we are doing on the right) and cut into 7 ounce pieces.

Combine the panko with the fresh mint and basil.

Combine the eggs with the milk and place in a bowl. Place the flour in the bowl and season with salt and white pepper .

Dip the top of the halibut filets (not the skinned side) in the flour, then the egg wash then the panko. Dip the tops only.

cooking fishHeat the butter and olive oil in a saute pan. (olive oil has a high heat point but the butter will provide more flavor, so we combine them when sauting the fish). When hot, place the halibut, crumb side down and brown. Flip the fish carefully and cook for several minutes on the other side.

Place the fish on a foil lined baking sheet and bakeat 350 degrees for approximately 4 minutes to finish cooking the fish.

Finishing the dish

cooking wontonBring a pot of water to a boil. When hot, place the ravioli (no more than two at a time) in the water. The ravioli only takes a few minutes to cook. Remember the filling is already cooked.

When the wonton is translucent, drain and place in a large pasta bowl. Repeat with remaining ravioli.

spinachSteam the spinach in a large pan by placing the spinach in a wok and drizzling with a little water or vegetable stock. Place a lid over the pan, and steam for about one minute.

Place steamed spinach on top of the ravioli.

plating 2Drizzle coconut curry broth around the ravioli.

Drizzle with optional chili olive oil and basil olive oil. We use flavored olive oils from the Fish Creek Oilerie to decorate this dish. They are located on Hwy 42 in downtown Fish Creek or visit their website to order oils on line.

Place the cooked fish on top of the spinach in the center of the plate.

Garnish with an edible flower or piece of fresh mint or basil.

 

 

This entry was posted in Entrees and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

*