You need to upgrade your Flash Player. Click Here To Update Player.
share A RECIPE | THE BEST IDEAS AND RECIPES BRING PEOPLE TOGETHER.
  • Recipe Rating Read Reviews
  • Total time: 60 mins
  • Active time: 30 mins
  • Yield: 4 portions

Pan-Seared Haddock with Chanterelle Foam

1/8 lb.
Dried chanterelle mushrooms
To taste
Salt, kosher
To taste
Pepper
4 each
Haddock, 6-8-oz. fillets
3/4 oz.
Chanterelle mushroom essence
1/3 bunch
Thyme, fresh, chopped
1 1/2 cup
Heavy cream

Method

  1. Preheat oven to 350°F
  2. In food processor, pulse dried chanterelles until they have consistency of kosher salt.
  3. Add kosher salt in to food processor with mushrooms and blend. Remove mushroom mix and set aside.
  4. Season Haddock with thyme, pepper and mushroom mixture.
  5. Sear fillets in hot pan and place in oven until done (white and flaky).
  6. Remove from pan and set aside.
  7. Quickly deglaze pan with the heavy cream and bring to simmer.
  8. Reduce by half and add chanterelle essence.
  9. Finish with butter and pour into foam.
  10. Serve immediately.

Truffle-Scented Asparagus

1 1/3 lbs.
Asparagus
1 each
Shallots, chopped
2 cloves
Garlic, peeled, minced
1 oz.
White wine
To taste
Salt
To taste
Pepper
1 oz.
White truffle oil

Method

  1. Place asparagus in steamer and cook until al dente.
  2. In small pan, sauté shallots until translucent.
  3. Add garlic and deglaze with white wine.
  4. Once wine has reduced, completely add asparagus and sauté to incorporate flavor.
  5. Remove sauté pan from heat, season mixture with salt and pepper, and finish by drizzling with white truffle oil.

Beet Infused Risotto:

1 each
Golden beets, whole, washed
1 oz.
Butter
1 clove
Garlic, minced
1 each
Shallots
1 lb.
Arborio rice
2 cups
Vegetable stock
2 1/2 oz.
Heavy cream
To taste
Salt
To taste
Black pepper, ground

Method

  1. Heat oven to 350°F.
  2. Wrap beets in aluminum foil and roast in oven. When cooked al dente remove from oven and peel.
  3. In mixer, purée roasted beets until smooth.
  4. Remove purée from mixer and pass it through some cheese cloth or coffee filter to capture juice.
  5. Heat beet juice to a simmer and reduce to syrup texture. Take off heat and set aside.
  6. In small pot, heat butter and add in garlic and shallots.
  7. Add rice and cook for 2 minutes.
  8. In small quantities pour in beet juice and let reduce. Use stock if needed.
  9. Continue until rice is al dente.
  10. Finish with cream and butter, and season with salt and pepper.
  11. Save remaining beet juice reduction for plating.

Plating

    Place serving of risotto in center of the plate. Top with asparagus and drizzle with white truffle oil. Place haddock fillet on top of asparagus and garnish with chanterelle foam. Garnish plate with remaining beet juice reduction and white truffle oil, as desired.
Recipe Reviews