Though in some ways quite earthy, with the yellow corn grits and the black trumpet mushrooms, this dish is at thesame time very refined. A drizzle of red wine-corn sauce provides a clean, decisive acidic note that weaves all these full-bodied components together. Adjust the portion size as you see fit to make an appetizer or an entree. If the grits are smoothed out on a baking sheet, then cooled for several hours or overnight, disks or other cut-out shapes can be sauteed into crispy galettes. Don't hesitate to use beef tenderloin in lieu of the halibut.
Directions for: Halibut with Yellow Corn Grits and Red Wine-Corn Sauce
Ingredients
For the Red Wine-Corn Sauce1 cup sweet corn kernels
2 Tbsp minced shallot
1 Tbsp extra virgin olive oil
1 cup Red Wine Reduction
tsp white wine vinegar
Salt and freshly ground black pepper
For the Grits3 Tbsp minced shallot
1 clove garlic, minced
1 Tbsp extra virgin olive oil
2 cup sweet corn kernels
1 Tbsp butter
2 cup cooked yellow corn grits, warm
Salt and freshly ground black pepper
For the Mushrooms2 Tbsp butter
1 Tbsp minced shallot
2 cup black trumpet mushrooms, cleaned
1 tsp balsamic vinegar
cup chicken Stock
Salt and freshly ground black pepper
For the Halibut1 Tbsp grapeseed oil
4 3 oz halibut pieces
Salt and freshly ground black pepper
For Assemblytsp extra virgin olive oil
tsp chopped fresh chervil
Freshly ground black pepper
Directions
For the Red Wine-Corn Sauce1. Saut the corn and shallot in the olive oil over medium heat for 5 minutes, or until the corn is tender. Add the wine reduction and vinegar; cook for 5 minutes longer. Pure in a blender until smooth, then pass through a fine-mesh sieve. Season totaste with salt and pepper.
For the Grits1. Saut the shallot and garlic in the olive oil over medium heat until translucent, about 3 minutes. Add the corn and butter; continue to cook for 5 minutes, or until the corn is tender. Fold in the cooked grits and season to taste with salt and pepper.
For the Mushrooms1. Place the butter and shallot in a saut pan and cook overmedium heat until the shallots are translucent, about 2 minutes. Add the mushrooms and cook for 3 minutes. Add the vinegar and stock; cook for 3 to 5 minutes, or until themushrooms are just tender. Season to taste with salt and pepper. Divide the mushrooms in half and reserve any pan juices. Finely chop half of the mushrooms.
For the Halibut1. Heat the grapeseed oil in a saut pan over high heat. Season the halibut with salt and pepper and add to the pan. Cook for 3 minutes on each side, or until just cooked through.
For Assembly1. Place a spoonful of the grits in the center of each plate. Place a piece of the halibut on top and cover with the finely chopped mushrooms. Spoon the sauce around the grits. Place theremaining black trumpet mushrooms at 6 points around the sauce. Drizzle the reserved juices from the saut pan around the grits. Spoon the olive oil around the plate and sprinklewith the chopped chervil. Top with pepper.
2. Wine notes:
With the addition of black trumpet mushrooms and a red wine-based sauce, the halibut is given more body and becomes a red wine-friendly dish. Littorai Pinot Noir from the HirschVineyard is a medium-bodied wine that accents the wine in the corn sauce without dominating the flavor of the halibut. Its red berry and cherry notes provide a fantastic contrast to theearthy black trumpets.
See more: Saute, Eggs/Dairy, Fish, Vegetables, Mushrooms, Main, Tomatoes, North American, Rice/Grain