Pan Seared Halibut with Garlic Chive Spaetzle, Lobster and Fava Beans with a Wild Mushroom Veloute

Name: Pan Seared Halibut with Garlic Chive Spaetzle, Lobster and Fava Beans with a Wild Mushroom Veloute
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps butter, divided; 946 milliliters cream; 2 Tbsps blanched fava beans; 946 milliliters fish stock (chicken or vegetable will do); 237 milliliters all-purpose flour; 2 Tbsps minced garlic; 1 teaspoon ground nutmeg; 198 grams fillet halibut; 237 milliliters leek whites; 57 grams par-cooked lobster meat; 237 milliliters milk; 57 grams mushroom veloute; 237 milliliters mushrooms; 2 servings Oil; 1 Tbsp extra-virgin olive oil; 2 servings Salt and freshly ground black pepper; 2 shallots; 5 whole eggs; 85 grams spatzle

Pan Seared Halibut with Garlic Chive Spaetzle, Lobster and Fava Beans with a Wild Mushroom Veloute is a pescatarian recipe with 2 servings. This main course has 2761 calories, 72g of protein, and 239g of fat per serving. This recipe covers 62% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. A mixture of fillet halibut, leek whites, shallots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Minced Garlic

Egg

Nutmeg

Dough

All Purpose Flour

Water

Milk

Salt

Cooking Oil

Equipment you will use

Frying Pan

Pot

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.

Ingredients you will need

Fish Stock

Mushrooms

Shallot

Butter

Leek

Equipment you will use

Pot

Add your 1-quart of cream and reduce by another two thirds.

Ingredients you will need

Cream

Place in a blender until smooth and pass through a strainer. Adjust with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Sieve

Blender

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.

Ingredients you will need

Fava Beans

Lobster

Butter

Sauce

Fish

Cooking Oil

Equipment you will use

Frying Pan

Pot

Your fish should be almost cooked by this point with a nice golden brown crust, flip and finish for 1 minute.

Ingredients you will need

Crust

Fish

Place the sauces on warm plates with the spatzle saute in the middle and the drained fish on top.

Ingredients you will need

Fish

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Zind-Humbrecht Calcaire Pinot Gris. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 46 dollars per bottle.