heather_in_sf
Well-known member
I bit pricey to make because of the specialty oil, and I'm guessing Cabernet vinegar can be subbed for any good red wine vinegar.
From the olive oil company's Executive Chef, Robert Sapirman
RED: Blood Orange Olive Oil Poached Alaskan Halibut
1 5 oz. portion of Alaskan Halibut
1 bunch watercress
1 blood orange, segmented (or navel orange)
¼ cup hearts of palm, sliced thin and sautéed lightly
2 slices of Pumpernickel, toasted, buttered and cubed to make croutons
1 oz cabernet vinegar
3 to 5 oz. Hotel Valencia Blood Orange Olive Oil
Begin by warming 5 ounces of Hotel Valencia’s Blood Orange Olive Oil in a flat pot. Once the oil reaches 160 degrees, gently lower the fish into the oil and cook for about 5 minutes.
While the fish settles, whisk some of the Blood Orange Olive Oil into the vinegar to make a vinaigrette. Throw together the watercress, segments of blood orange, hearts of palm and the vinaigrette and toss. Add salt and pepper for seasoning.
Place the salad on a dish, garnish with croutons, then top it off with the poached halibut.
Serves 1.
So weird to have a recipe for just one!!!
From the olive oil company's Executive Chef, Robert Sapirman
RED: Blood Orange Olive Oil Poached Alaskan Halibut
1 5 oz. portion of Alaskan Halibut
1 bunch watercress
1 blood orange, segmented (or navel orange)
¼ cup hearts of palm, sliced thin and sautéed lightly
2 slices of Pumpernickel, toasted, buttered and cubed to make croutons
1 oz cabernet vinegar
3 to 5 oz. Hotel Valencia Blood Orange Olive Oil
Begin by warming 5 ounces of Hotel Valencia’s Blood Orange Olive Oil in a flat pot. Once the oil reaches 160 degrees, gently lower the fish into the oil and cook for about 5 minutes.
While the fish settles, whisk some of the Blood Orange Olive Oil into the vinegar to make a vinaigrette. Throw together the watercress, segments of blood orange, hearts of palm and the vinaigrette and toss. Add salt and pepper for seasoning.
Place the salad on a dish, garnish with croutons, then top it off with the poached halibut.
Serves 1.
So weird to have a recipe for just one!!!