Photography recipe
Fotografía Chef Signature Chef

METHOD
 
SAUTÉING THE SOFFRITTO
  1. Place onion and garlic in a sauté pan with butter and olive oil, turn on low heat to lightly brown the onion and garlic.
  2. Add the bacon and cook on low for 2 min.
  3. Add bell pepper and tomato and continue to cook until peppers are tender.
  4. Remove from heat.
  5. Cook pasta in salted water. Be...

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METHOD
 
SAUTÉING THE SOFFRITTO
  1. Place onion and garlic in a sauté pan with butter and olive oil, turn on low heat to lightly brown the onion and garlic.
  2. Add the bacon and cook on low for 2 min.
  3. Add bell pepper and tomato and continue to cook until peppers are tender.
  4. Remove from heat.
  5. Cook pasta in salted water. Be sure to add the salt to the boiling water just before the pasta goes in.
 
WHILE THE PASTA IS COOKING
  1. Season the halibut with salt and pepper, grill for 5 to 10 min depending on desired doneness.
  2. Make sure that both the grill and the fish are well oiled.
  3. I recommend the halibut to be medium as it becomes dry when cooked well done.
  4. Deglaze with white wine.
     

WHILE THE HALIBUT IS COOKING

  1. Warm up soffritto and add peas and diced Lobster.
  2. Spread soffritto, peas and diced lobster on plate.
  3. Place halibut ontop.
  4. Spread a bit more Cilantro gremolata onto the halibut.
  5. Top with apricot salad, and toasted walnuts.

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Ingredients 4 persons
  • INGREDIENTS
  • 4x 4oz pcs of fresh Halibut
  • marinated in a Cilantro Gremolata in fridge for minimum of 1 hour
  • Cilantro Gremolata
  • Lobster and Pea Soffritto with Bacon
  • Pea Sprouts and Apricot Salad
  • Cavatelli Pasta- cooked
  • Salt and Pepper
  • FOR THE CILANTRO GREMOLATA
  • ½ cup Cilantro
  • ¼ cup Mint
  • 1 clove Garlic
  • 1 Lemon Lemon Peel
  • 1 Medium Shallot
  • Chili to Taste
  • ½ cup Olive Oil
  • FOR THE LOBSTER PEA SOFFRITTO WITH BACON
  • ½ cup Onion
  • 1/8 cup Garlic
  • ¼ cup Red Bell Pepper
  • ¼ cup Tomato
  • ½ cup (cooked) Meat from one small 1lb Lobster diced
  • 1/8 cup Bacon
  • ½ cup Butter
  • ¼ cup Olive Oil
  • 1 ltr blanched Peas
  • 250 gr uncooked Cavatelli Pasta
  • FOR THE APRICOT SALAD
  • 2 sliced Fresh Apricot
  • 1 tsp Lemon Juice
  • Handful of Pea Sprouts.
Recipes. The Cook & Chef Institute