George's Bank Halibut with Savoy Cabbage, Garlic Confit andFingerling Potatoes in Lobster Cream Recipe

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George's Bank Halibut with Savoy Cabbage, Garlic Confit andFingerling Potatoes in Lobster Cream
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Ingredients:

Directions:

  1. In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan, bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside.
  2. Assembly:
  3. In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish. Garnish with chives.
  4. Lobster Cream:
  5. 1 (1-pound) lobster body (no meat)
  6. 1 small carrot, diced
  7. 1 small white onion, diced
  8. 2 sprigs fresh thyme
  9. 2 teaspoons canola oil
  10. 1/4 cup dry sherry
  11. 1 cup heavy cream
  12. 1 teaspoon tomato paste
  13. Salt and white pepper
  14. Steam the Lobster Body. Chop the shells into small pieces. Saute the diced vegetables and thyme in oil until the onions begin to brown. Add the broken lobster shells. Pour in the sherry to deglaze the pan. Simmer to reduce the volume by 1/2. Add the heavy cream and bring to a boil. Reduce the heat to medium and continue cooking until the volume is reduced by 1/3. Add the tomato paste and mix well. Add salt and white pepper, to taste. Strain the sauce into a small bowl through a fine sieve, using a spoon to press the mixture against the side to yield the most sauce.
  15. Garlic Confit:
  16. 20 large garlic cloves, unpeeled
  17. 1 tablespoon extra-virgin olive oil
  18. 1 tablespoon water
  19. Coarse salt and freshly ground white pepper
  20. Preheat the oven to 325 degrees F.
  21. Place the garlic in a small baking dish and toss with oil, water, salt and pepper. Cover with aluminum foil and bake until garlic is tender, 25 to 30 minutes.
  22. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1227.95 Kcal (5141 kJ)
Calories from fat 769.73 Kcal
% Daily Value*
Total Fat 85.53g 132%
Cholesterol 203.4mg 68%
Sodium 3746.21mg 156%
Potassium 1416.1mg 30%
Total Carbs 36.69g 12%
Sugars 3.22g 13%
Dietary Fiber 11.81g 47%
Protein 72.07g 144%
Vitamin C 36.8mg 61%
Vitamin A 0.2mg 7%
Iron 4.1mg 23%
Calcium 59.6mg 6%
Amount Per 100 g
Calories 195.81 Kcal (820 kJ)
Calories from fat 122.74 Kcal
% Daily Value*
Total Fat 13.64g 132%
Cholesterol 32.43mg 68%
Sodium 597.36mg 156%
Potassium 225.81mg 30%
Total Carbs 5.85g 12%
Sugars 0.51g 13%
Dietary Fiber 1.88g 47%
Protein 11.49g 144%
Vitamin C 5.9mg 61%
Iron 0.7mg 23%
Calcium 9.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.9
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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