Recipe of the Month

Porcini Crusted Halibut, Peperonata Farro Risotto, Spring Pea & Mint Emulsion
Yields 8 to 10 Portions

Peperonata Farro Risotto:

  • 2 cups Farro
  • 1/4 cup Olive Oil
  • 1/2 cup Yellow Onions, small diced
  • 2 each Red Bell Pepper, small diced
  • 2 each Yellow Bell Pepper, small diced
  • 3 each Garlic Cloves, minced
  • 1 cup White Wine
  • 1 cup Red Wine Vinegar
  • 2 quarts Vegetable Stock (hot)
  • 5 Tb Unsalted Butter
  • 1 cup Locatelli Cheese or Parmesan
  • Salt
  • Fresh Ground Pepper

In a heavy-bottom pan on medium-high heat, add the olive oil. Add the onions, peppers, and garlic, and sauté till translucent, but not browned. Add the wine and vinegar, and reduce by half. Add the farro, season with salt and pepper, and mix till well coated.  Add the hot vegetable stock and cover, simmer approximately 20 minutes till liquid has evaporated and continue the process till the farro is tender. Once tender and reduced, remove the cover, take off the stove, and fold in the butter and cheese until smooth and incorporated.

Spring Pea & Mint Emulsion:

  • 1/4 cup Shallots, small diced
  • 2 Tb Olive Oil
  • 1 cup Fresh Peas, shucked
  • 1-1/4 cup Vegetable Stock
  • 1/4 bunch Flat Leaf Parsley (leaves only)
  • 4 sprigs Fresh Mint (leaves only)
  • 1 Tb Butter
  • Salt

In a pan on medium-high heat, add the olive oil and then the shallots.  Saute till translucent, but not browned.  Add the stock and salt, and bring to a boil.  Add the peas and return to a simmer for approximately 5 minutes or till peas are tender.  Remove from the heat and carefully add everything to a blender.  You will need to pulse the blender on & off to insure the lid stays on  (also cover lid with a kitchen towel and hold lid down) and doesn’t come off with the pressure of the hot product expanding.  Blend till very smooth, then add the butter and blend for 2 more minutes.

Procedure:

  • 4 each Halibut Filet or other fish of your choice
  • 2 Tb Olive Oil
  • 2 Tb Porcini Powder or Dried Porcini, pulsed smooth in a spice grinder.
  • Salt
  • White Pepper

Season the fish on both sides with salt and fresh ground white pepper.  On the top of each filet, liberally dust with the porcini powder.  In a hot sauté pan, add the oil and carefully place the dusted side of the fish down into the pan.  Don’t move around the fish, let it sear a nice crust, about 2 minutes.  Flip over and place in a 375 degree oven for about 8 minutes.

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Cooperstown, NY