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
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Hezel Mutandahuruva
[email protected]This dish was amazing! The halibut was so tender and flaky, and the borscht was rich and flavorful. I'll definitely be making this again soon.
Nouman Parwaiz
[email protected]I'm not a big fan of halibut, but I thought I'd give this recipe a try. I was pleasantly surprised! The halibut was cooked perfectly and the borscht was delicious. I'll definitely be making this again.
Ibrarahmad Ibrarahmad
[email protected]This recipe was a disaster! The halibut was dry and the borscht was watery. I don't recommend it.
Zafar Khan
[email protected]The halibut was a bit overcooked, but the borscht was delicious. I'll try again with a shorter cooking time for the fish.
geotro games
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning.
Md Sekander
[email protected]I love the combination of flavors in this dish. The halibut is delicate and mild, while the borscht is rich and tangy. The warm chive-horseradish sauce adds a nice finishing touch.
Salvador Calderon
[email protected]This recipe was easy to follow and the results were impressive. The halibut was tender and flaky, and the borscht was flavorful and hearty. I'll definitely be making this again!
Nowrin islam Nur
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The halibut was cooked perfectly and the borscht was delicious. I'll definitely be making this again.
Franklin Huffman
[email protected]This dish was a bit more work than I expected, but it was worth it. The flavors were amazing and my family loved it.
SUMON MIAH
[email protected]The warm chive-horseradish sauce was the star of the show. It was so flavorful and really complemented the halibut and borscht.
JUVII HENDRIXC DA GOAT
[email protected]I've never had steamed halibut before, but I'm glad I tried it this way. It was so light and delicate, and the borscht was the perfect accompaniment. I'll definitely be making this again.
Shrwan Chaudhary
[email protected]This steamed halibut in borscht with warm chive-horseradish sauce was an absolute delight! The halibut was cooked perfectly, flaky and moist, and the borscht was rich and flavorful. The warm chive-horseradish sauce added a nice tangy kick that really