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Does This Sound OK?

post #1 of 8
Thread Starter 

So I have three beautifully fresh Halibut steaks. I'm planning to serve them simply grilled with buttered spinach, garlic & rosemary cubed roast potatoes and a remoulade sauce made with light mayo on the side. Will the sauce work? I don't want a heavy cream sauce to overpower the flavour of the fish. Thanks in advance!

post #2 of 8

I would not serve a cold sauce with a hot fish(other then Tartar sauce with shrimp) I might do a lemon dill Beurre Blanc. or an Aurora, or Merengo type.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 8
Thread Starter 

That did occur to me. Maybe bake it with a simple tomato sauce?

post #4 of 8

Oh my gawd I love halibut.  I love your idea of the remoulade but I think you could perk it up a little bit by incorporating some roasted red pepper in it, and going light on the garlic.  Remoulade is a perfect accompaniment for fish, and it can be served on the side so you can use as much or as little as you like with the fish rather than pouring on a heavy sauce.  The only thing that may be overpowering may be the rosemary in the potatoes.  Either use much less or switch to a more delicate herb like oregano or tarragon.  Maybe it's just me but I refer to rosemary as a heavy duty herb for lamb and pork.

 

Can I come over for dinner? 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 8

I think you can serve a fresh salsa with the fish.  In a sense, the salsa will "make" the sauce by itself.

post #6 of 8
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

Oh my gawd I love halibut.  I love your idea of the remoulade but I think you could perk it up a little bit by incorporating some roasted red pepper in it, and going light on the garlic.  Remoulade is a perfect accompaniment for fish, and it can be served on the side so you can use as much or as little as you like with the fish rather than pouring on a heavy sauce.  The only thing that may be overpowering may be the rosemary in the potatoes.  Either use much less or switch to a more delicate herb like oregano or tarragon.  Maybe it's just me but I refer to rosemary as a heavy duty herb for lamb and pork.

 

Can I come over for dinner? 


Hi KouKouvagia, in the end I made a tomato sauce by sauteeing some onion, garlic and a couple of anchovy fillets until soft. I then added a couple of tins of San Marzano tomatoes and a little dried oregano. Once reduced I seasoned and poured over the halibut then baked in a hot oven for 20 minutes. I agree about the rosemary but I only use a pinch to get a hint of flavour. It turned out beautifully and I shall definitely do it again. Next time I may use my favourite fish, Hake and i'll set an extra place!!.

post #7 of 8

Try adding some capers and chopped or sliced black and green olives to it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 8
Quote:
Originally Posted by Ed Buchanan View Post

Try adding some capers and chopped or sliced black and green olives to it.

 

 

 

   Nice!

 

  dan
 

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