Northern Halibut with Champagne Risoto
(Serves 4 to 6)
This popular specialty of MAX New York takes advantage of fresh, tropical fruits to accent the light texture of Mediterranean rice and delicate Alaskan halibut and provides a delightful taste treat, which represents the very essence of creative, fusion cooking.
WINE SUGGESTION: Pinot Grigio, Fume Blanc or Chardonnay.
Ingredients & Preparation:
(RISOTTO)
1 cup Italian, Carnaroli rice
3 to 4 Tablespoons butter
2 medium onions, coarsely chopped
3 Tablespoons Extra Virgin Olive Oil
6 cups vegetable stock, preferably homemade
1 to 2 teaspoons of heavy cream
2 to 3 tablespoons of Champagne
Simmer vegetable stock slowly in a large saucepan or soup pan. In a large cast iron skillet or large non-stick skillet, heat butter to medium low. Add the onions, and cover while stirring occasionally until soft and translucent. Remove to a separate bowl.
Add the 3 Tablespoons of olive oil to the same pan for 30 seconds, then and then add the Carnaroli rice. Toss with rice a few times to coat it well with oil. Add the onions back into the pan, and let mixture reduce.
Add a ladle or two of the barely simmering stock and stir a little, making sure that the risotto is completely covered. Simmer over low heat until the liquid is absorbed.
Add more stock and simmer until the risotto reaches a creamy consistency.
(MANGO-PAPAYA RELISH)
1 fresh papaya, diced
1 fresh mango, diced
1 jalapeño pepper, seeded and diced
½ red onion, finely diced
½ to ¼ bunch fresh cilantro, finely chopped
Combine ingredients and refrigerate for at least 1 hour.
(HALIBUT)
While risotto is in the final stages of reduction, take 1 to ½ pounds of fresh, northern halibut fillet and cut into 4 to 6 equal pieces. Season slightly, if desired.
Warm an oven-safe pan to high heat, and add about a Tablespoon of olive oil. Quickly sear fillets on each side until lightly crusty .but do NOT over cook. Finish in a preheated, 450-degree oven for 5 to 7 minutes.
Plate the finished risotto; top it with an even layer of the mango-papaya relish. Place halibut fillet atop stack, and crown with a bit more relish if desired. Garnish with grilled asparagus.
