Macadamia Nuts crusted Halibut, Sweet Pea Risotto,
Black Truffle Buerre Blanc
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner

6 / 7-oz      halibut filets
1 cup          macadamia Nuts—crushed
3/4 cup      panko (Japanese bread crumbs)
2                 eggs
1 cup         flour for dredging
1/2 cup      peanut Oil for sautéing
 seasoning Salt

2 T              unsalted butter
2 T              extra virgin olive oil
1/2 cup      onion, chopped
2                 cups Arborio rice
1                 cup dry white wine
4 cups       chicken broth
1 cup         freshly grated Parmesan
1 t               sea salt
1/4 t            ground black pepper
2 cups       fresh peas, blanched

Black Truffle Buerre Blanc;

1/2 cup      fresh black Truffle, Julienned
2 t               shallot, chopped
1                 bay leaf
3                 black peppercorns
2 T              white wine vinegar
1 T              dry white wine
2 T              heavy cream
3/4 cup      cold butter, cut into 1/2 inch pieces

Optional, for garnish;

2 T       macadamia nuts, chopped
1 oz     mico-greens
Yield:     6


  Heat the butter and olive oil together in a large skillet or saucepan over medium heat. Add the onion and sauté until
translucent, 3 to 4 minutes.

2.   Add the rice and stir to coat in the oil and butter. Pour in the wine, then stir until all the liquid is absorbed. Reduce heat to
low. Add 1 cup of the broth and cook until absorbed, stirring occasionally.

3.   Add the remaining broth, 1/2 cup at a time, waiting until each portion of broth is absorbed before adding the next.
Continue this process until the rice is cooked al dente, about 40 minutes.

4.   Stir in the Parmesan, salt, and pepper.  Puree 2 cups of the peas in a blender or food processor. Just before serving, stir
in the pea puree until fully incorporated, Serve immediately.

Truffle Buerre Blanc;

  Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and
continue simmering until only 2 tablespoons of liquid remain.

2.   Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high,
and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a
fine mesh, mix juiennee of black truffle.
Serve immediately.


  Place macadamia nuts and panko in food processor bowl fitted with a work blade. Using pulse, crush nuts and panko
together until you achieve a medium coarseness. Do not over grind nuts or you will extract oil.

2.   Beat eggs with water until smooth. Heat a large saute pan or skillet on medium-low to medium heat. Lightly season
halibut, dredge in flour, shake off excess then dip in egg mixture, then place in macadamia nut mixture and coat well. Press
nuts on and lightly shake off excess.

3.   Add oil to a large preheated skillet and place halibut in pan. Let brown 3 to 4 minutes then turn over. Continue cooking
halibut until golden brown on both sides—approximately 3-4  minutes each side. If using thick fillets (one inch or more),
finish cooking in a 375 degree F oven for 6 to 8 minutes.

4.   To serve; place a portion of the sweet pea risoto in the center of serving bowl, with a spatula place the halibut on top and
spoon the sauce around it, as shown. Garnish with chopped macadamia nuts and mico-greens.
Private Wine Society
Property of Swanky Wine Snob, LLC
Copyright, All rights reserved, 2010
Hosted by Yahoo!
Follow us > >