STEAMED HALIBUT IN BORSCHT WITH WARM CHIVE-HORSERADISH SAUCE
This steamed halibut in borscht with warm chive-horseradish sauce from Le Bernardin hits the correct flavor notes for a Passover menu. One could chill the sauce and, instead of the halibut, substitute ovals of gefilte fish, which is often served with beet horseradish. To conform to kosher dietary laws, mayonnaise can be used instead of crème fraîche for a meal that contains meat.
Provided by Florence Fabricant
Categories main course
Time 1h15m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in a heavy 3-quart saucepan. Add onions and fennel, and cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley and chopped cabbage in a double thickness of cheesecloth, and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove from heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.
- Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.
- Mix creme fraiche, sour cream or mayonnaise with horseradish, sugar and chives. If using mayonnaise, thin it beforehand with 2 tablespoons water. This sauce can be gently warmed in a small saucepan or chilled to serve cold.
- To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish. Or spoon chilled beet mixture into shallow soup plates, add cabbage, and top with gefilte fish. Serve horseradish sauce, warm or chilled, on the side.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 16 grams, Fiber 4 grams, Protein 81 grams, SaturatedFat 5 grams, Sodium 1602 milligrams, Sugar 11 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
brenda arrieta
[email protected]I'm allergic to horseradish, so I omitted the sauce. The rest of the dish was still very good.
hamoosh ar
[email protected]This recipe is a bit too complicated for me, but it looks delicious. I'll have to try it sometime when I have more time.
SUSAN LOPES
[email protected]I'm not a big fan of fish, but I loved this dish. The halibut was cooked perfectly and the sauce was amazing.
Dennis MacDonald
[email protected]This is my go-to recipe for halibut. It's simple to make and always turns out delicious.
Syeda Sibgha
[email protected]I've made this recipe several times and it's always a hit. The halibut is always cooked perfectly and the sauce is to die for.
Ismamalik Malik
[email protected]This dish is a work of art! The presentation was stunning and the flavors were incredible. Highly recommend!
Emily Aitken
[email protected]Not a fan of the horseradish sauce, but the rest of the dish was great.
Lem Williams
[email protected]The halibut was a bit overcooked, but the borscht and sauce were delicious. I'll try again with a shorter cooking time for the fish.
menna abdelrazek
[email protected]This recipe was easy to follow and the results were amazing. The halibut was cooked perfectly and the sauce was divine. My family loved it!
md.rishon babu
[email protected]The steamed halibut was delicate and flaky, while the borscht was rich and flavorful. The warm chive-horseradish sauce added a nice kick. Overall, a well-balanced and satisfying dish.
Sylvia arenah
[email protected]I tried this recipe last night and it was a hit! The halibut was cooked perfectly and the borscht was delicious. The warm chive-horseradish sauce was the perfect finishing touch. Will definitely be making this again.
Chastity Slaughter
[email protected]This halibut dish was a delightful culinary experience. The fish was steamed to perfection, resulting in a tender and flaky texture. The borscht provided a rich and flavorful broth, while the warm chive-horseradish sauce added a delightful zing. The