This recipe is a bit indulgent, but worth every penny for the elegant flavor it presents. Fresh halibut is a beautiful fish, available only certain times of the year. I have been buying it from Costco at a reasonable price. Compared to salmon or cod, it is still expensive. The fish is rich and only requires a small 4-6 ounces piece per person for a satisfying dinner. I decided to make my roasted fish in parchment paper, cooking the halibut on a sheet tray using the gas grill instead of my oven. The temperature of the grill got a bit high, sadly somewhat overcooking the fish. It was good, but just a bit dry. We had leftover halibut from that dinner, being way too expensive to waste. I decided to turn it into halibut rillettes. This turned out to be delicious salvation of a fish too dry.
A simple creation using my same salmon rillette recipe. For this recipe, I used only fresh roasted halibut, not having any smoked halibut. The halibut appetizer is more delicate than the salmon, more elegant. Each are delicious and worthy of serving to guests.
Halibut Rillettes Appetizer
3-4 ounces of steamed or poached halibut, cooled
2 teaspoons fresh chives, minced
1 tablespoon fresh lemon juice
1/4 cup mayonnaise, more to taste
1/4 teaspoon kosher salt
pinch of white pepper
In a small bowl, using a wooden spoon, stir the cooked and cooled halibut to break it into small pieces. Add in the minced chives and the lemon juice. stirring to combine. Add the in the mayonnaise, seasoning with the salt and white pepper. Gently stir to combine. Refrigerate until ready to serve. Spread onto toasted baguette slices or crackers.
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