Pan Seared Halibut with Garlic Chive Spaetzle, Lobster and Fava Beans with a Wild Mushroom Veloute (Rachael Ray) Recipe

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Pan Seared Halibut with Garlic Chive Spaetzle, Lobster and Fava Beans with a Wild Mushroom Veloute (Rachael Ray)
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Ingredients
21
Count
Nutrition
1724
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Spaetzle:
  2. Mix milk, flour, 5 whole eggs, nutmeg, 1 teaspoon of salt and freshly ground pepper and minced garlic until the dough forms. Allow to rest for 30 minutes. Over a pot of salted boiling water, pass the dough through a perforated pan or spaetzle maker. Once the dumplings float, strain out of the water and place them on a tray until room temperature. Moisten with a little oil and store for up to 2 days, refrigerated.
  3. Mushroom Veloute:
  4. In a pot place 2 tablespoons of butter, 2 shallots, 1 cup of leeks and 1 cup of mushrooms and cook over medium heat for 15 minutes. Then add the fish stock and reduce by half. Add your 1-quart of cream and reduce by another two thirds. Place in a blender until smooth and pass through a strainer. Adjust with salt and pepper.
  5. Halibut:
  6. You will need 2 pans for cooking and a small pot for your sauce. In a pan on medium-high heat, add the oil and allow 30 seconds to heat up. Then place the fillet of fish away from you in a pan so it doesn't splash you. While the fish is cooking, put the other pan on high heat, place half of the butter and allow to brown slightly. Once slightly brown add the spatzle and allow to cook for about 1 1/2 minutes. At this stage add the fava beans and lobster; allow to cook for no more than 2 minutes.
  7. Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute. Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top.
  8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1724.43 Kcal (7220 kJ)
Calories from fat 979.78 Kcal
% Daily Value*
Total Fat 108.86g 167%
Cholesterol 662.51mg 221%
Sodium 1175.79mg 49%
Potassium 2375.76mg 51%
Total Carbs 133.24g 44%
Sugars 18.51g 74%
Dietary Fiber 7.44g 30%
Protein 63.11g 126%
Vitamin C 22.6mg 38%
Vitamin A 0.3mg 9%
Iron 5.7mg 31%
Calcium 836.7mg 84%
Amount Per 100 g
Calories 111.75 Kcal (468 kJ)
Calories from fat 63.49 Kcal
% Daily Value*
Total Fat 7.05g 167%
Cholesterol 42.93mg 221%
Sodium 76.2mg 49%
Potassium 153.96mg 51%
Total Carbs 8.63g 44%
Sugars 1.2g 74%
Dietary Fiber 0.48g 30%
Protein 4.09g 126%
Vitamin C 1.5mg 38%
Iron 0.4mg 31%
Calcium 54.2mg 84%

* 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

  • 42.8
    Points
  • 48
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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