PAN SEARED HALIBUT-BY CHEF ROBERT IRVINE-MUSCLE & FITNESS-FEBRUARY 2014 info per serving-933 calories/83g protein/33g fat/76g carbs ingredients-1 cup chickpea flour/6 6oz halibut fillets/1 cup poha rice flakes/5 tbsp extra virgin olive oil/2 celery roots, peeled/1 qt almond milk/1 celery stalk/2 bay leaves/6 baby red beets, trimmed/1 cup low-sodium chicken stock/8 thyme sprigs/salt/pepper/2 cups brussel sprouts, blanched & halved/1 tbsp honey/1 tbsp lemon juice/1/2 split vanilla bean/1 tbsp apple cider vinegar directions-fish-Mix chickpea flour with 1/2 cup water to create chickpea batter. Drench halibut fillets in batter, then press into poha flakes to form crust. Add 3 tbsp olive oil to hot pan, and sear fillets three minutes on each side or until golden brown. Place pan in 350 degree oven and cook for an additional 4-6 minutes. directions-celery root puree-Place celery roots, almond milk, celery stalk and one bay leaf in a sauce pot and simmer until celery root is tender. Strain the root and reserve 2oz of liquid. Remove the celery stalk and bay leaf. Place cooked celery root in blender, then puree. Slowly add cooked liquid to blender until a silky consistency is reached. Set aside for plating. directions-braised baby red beets-Cover beetswith chicken stock. Add bay leaf, thyme, salt and pepper before braising beets in oven at 375 degrees for 35-45 minutes. Peel the beets while warm, cut in half when cool. directions-veggies and beet reduction-Heat brussel sprouts in a seperate saute pan with 1 tbsp olive oil. Add salt and pepper. Take beet juice left over from beet saute pan and strain through a strainer. Transfer to a sauce pot and add honey, lemon juice, vanilla bean and apple cider vinegar. Heat until reduced by 75%. directions-plating-Spoon celery root puree onto the plate. Arrange brussel sprouts and beets on top of the puree and drizzle beet reduction on the plate. Place cooked fish on top.
Posted on: Sun, 02 Feb 2014 18:37:48 +0000
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