Feast of Seven Fishes V - Halibut Dumplings

Updated: Dec 13, 2020

Here we are. We have come to dish number 5 of this Feast of Seven Fishes series. First and foremost, I would like to thank you for staying tuned. Thank you. I had traveled to Vietnam, Persia, Denmark, Singapore/Malaysia and now, I have landed in France. This dish is inspired by the legendary Chef Andre Soltner. He uses pike to make his dumplings; pike is not available anywhere in Singapore and I use halibut instead.



I strongly believe that any high quality white flesh fish will work for this recipe. But my best bets are Halibut and Sole. Cod is too fatty and haddock is too firm. You will need the white flesh fish to be a bit flakier. Chef Andre Soltner also quenelled his pike dumplings in warm salted water. I am no chef, so I took a completely different route instead (I hope he doesn't mind).



In closing, this is a very fancy dish which you don't see very often, not even in typical restaurants. I also won't be eating this on a monthly basis. But this is the holiday season, why not support your local grocery markets and fish farmers with a little splash of money? And instead of roast ham or turkey, surprise your families and guests with a taste of the ocean.


Ingredients:

Inspired by Chef Andre Soltner

(Serve 7)

  • Halibut Dumplings:

  • Whole Milk, 58g

  • Unsalted Butter, 22g + 142g

  • Unbleached All Purpose Flour, 57g

  • Eggs Beaten, 25g

  • Egg Yolk, 9g

  • Halibut Thinly Sliced, 250g

  • Eggs, 3

  • Egg White, 2

  • Heavy Whipping Cream, 87g

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Dried Mushroom Powder, Pinch

  • Sauce Homard a la Crème:

  • Unsalted Butter, 36g

  • Fresh Lobster Tails With Shell, 7

  • Red Onion Thinly Sliced, 1

  • Carrot Oblique, 1

  • Leeks Coarsely Sliced White Parts Only, 2 Stalks

  • Bay Leaf, 1

  • Dried Thyme, Pinch

  • Tarragon, A Handful

  • Garlic Crushed, 1 Clove

  • Tomato Paste, 1 TBSP

  • Smoked Paprika, Pinch

  • Saffron, Pinch

  • Cognac, 2 TBSP

  • White Wine Preferably Sauvignon Blanc, 125g

  • Heavy Whipping Cream, 345g

  • Sea Salt, Pinch

  • White Pepper, Pinch

  • Plate:

  • Gruyere, For Grating

  • Nutmeg, For Grating

  • Matcha Salt, Pinch

  • Nori Flakes, Pinch

  • Fresh Lemon Zest, 1 Lemon

  • Fresh Lemon Juice, 1 Lemon

Equipment:

  • Food Processor

  • Silicone Sphere Mold

  • Sauce Pot

  • Oven

Directions:

  1. Prepare the dumplings.

  2. In a sauce pot over medium low heat, add in milk and butter.

  3. Once the butter has melted, add in flour.

  4. Stir to combine well and comes into a dough.

  5. Remove from heat and add in egg and yolk.

  6. Mix to incorporate well.

  7. Set aside in the fridge to chill, for about 30 mins.

  8. Remove the dough from the fridge and transfer it into a food processor.

  9. Add in the fish and butter.

  10. Blitz until it comes into a paste.

  11. Add in eggs and egg whites.

  12. Blitz until everything is well combined.

  13. While blitzing, slowly and gradually add in the cream.

  14. You should have a very smooth paste.

  15. Season with salt, pepper and mushroom powder.

  16. Give it a final blitz.

  17. Grease silicone mold with olive oil and spoon in the paste.

  18. Level with a spatula.

  19. Immediately chill in the fridge until ready to use or for at least 1 to 2 hrs.

  20. While the paste is chilling, prepare the sauce homard a la crème.

  21. In a sauce pot over medium heat, add in butter.

  22. Once the butter has melted, add in the lobster tails.

  23. Saute until the lobster tails are slightly cooked.

  24. Add in the onion and saute until translucent.

  25. Add in the carrots and leeks.

  26. Saute until well combined.

  27. Add in bay leaf, thyme, tarragon, garlic, tomato paste, paprika and saffron.

  28. Saute until well combined.

  29. Deglaze with cognac and white wine.

  30. Stir in the cream.

  31. Stir until fully incorporated.

  32. Season with salt and pepper.

  33. Bring it up to a simmer.

  34. Cover and simmer for 20 mins.

  35. Give it a stir occasionally to prevent burning.

  36. Taste and adjust for seasoning.

  37. Remove from heat, fish out the lobster tails and pass the sauce thru a fine sieve over a large bowl.

  38. Discard all the residue.

  39. Using kitchen sears to remove the shells from the lobster flesh.

  40. Set the lobster flesh aside and discard the shells.

  41. Bake & plate.

  42. Preheat oven to 150 degree celsius or 300 fahrenheit.

  43. Remove the paste (together with the mold) from the fridge and place onto a baking tray.

  44. Place the tray into the oven.

  45. Slowly and carefully, pour hot water into the baking tray.

  46. Bake for 20 to 30 mins or until the dumplings are lightly browned and cracked slightly.

  47. Remove from heat and set aside until cool enough to handle.

  48. Turn up the temperature of the oven to 175 degree celsius or 350 fahrenheit.

  49. You can serve this in 2 ways. You can bake the dumplings on individual plates or in a large casserole dish.

  50. If you are serving this individually, unmold the dumplings onto each individual plates.

  51. *Do note that the dumplings might not unmold cleanly. It is okay as you will be grating cheese over the top.*

  52. Spoon some of the sauce onto the plate.

  53. Grate some gruyere and nutmeg over the top.

  54. Place the lobster tail on the side.

  55. Wack into the oven and bake until the cheese has melted.

  56. Sprinkle some matcha salt and nori flakes over the top.

  57. Grate some fresh lemon zest over the top as well.

  58. Serve immediately.

  59. If you are planning to serve on a casserole dish, slice the lobster tails coarsely and distribute evenly across the dish.

  60. Unmold the dumplings on top of the lobster.

  61. Pour the sauce into the dish.

  62. Grate some gruyere and nutmeg over the top.

  63. Wack into the oven and bake until the cheese has melted.

  64. Sprinkle some matcha salt and nori flakes over the top.

  65. *To make matcha sea salt, blitz 1 TBSP of maldon sea salt and 1 TSP of matcha powder in a spice grinder until powdery.*

  66. Grate some fresh lemon zest and squeeze lemon juice over the top as well.

  67. Serve immediately.




In a casserole dish.

Here's the recipe video:



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