Halibut, Lobster Cavatelli, Apricot Salad
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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.
METHOD
SAUTÉING THE SOFFRITTO
- Place onion and garlic in a sauté pan with butter and olive oil, turn on low heat to lightly brown the onion and garlic.
- Add the bacon and cook on low for 2 min.
- Add bell pepper and tomato and continue to cook until peppers are tender.
- Remove from heat.
- 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
- Season the halibut with salt and pepper, grill for 5 to 10 min depending on desired doneness.
- Make sure that both the grill and the fish are well oiled.
- I recommend the halibut to be medium as it becomes dry when cooked well done.
- Deglaze with white wine.
WHILE THE HALIBUT IS COOKING
- Warm up soffritto and add peas and diced Lobster.
- Spread soffritto, peas and diced lobster on plate.
- Place halibut ontop.
- Spread a bit more Cilantro gremolata onto the halibut.
- Top with apricot salad, and toasted walnuts.
