If we were pairing it with beef, we could let it get almost burnt. For this sauce, we don’t want it to be overpowering, because it is paired with a delicate fish. Which means, the more intense the flavor will be. I compare it with a roux – the longer you let it cook, the deeper the color. The hardest part is melting the sugar and knowing when to pull it off of the heat. It sounds much fancier than it really is. What is a “gastrique”?Ī gastrique is caramelized sugar combined with vinegar or some type of acid, then reduced to make it slightly thickened. Paired with this gastrique, it’s a total win. It flakes apart in nice, big chunks, so it feels substantial. Because halibut is so mild in flavor, it lends itself to many different sauces or flavorings. It’s perfect for date night, for dinner parties or celebrating at home. When I want a special meal, more often than not, I end up cooking it myself. We don’t go out to dinner much, as you might imagine. This elegant meal looks much more difficult than it actually is. It’s also a fairly sturdy fish, so it holds up well to searing. It’s great for those who don’t like seafood that tastes too “fishy”. Halibut is a very mild tasting fish, so it appeals to almost everyone. As always, all opinions, recipes and photos are my own. Thank you for supporting the brands that support Pook’s Pantry. Pan-Seared Halibut with Meyer Lemon Gastrique is sponsored by Sprout’s Farmers Market. It looks and sounds rather fancy, but it’s actually fairly easy and it’s done in under 30 minutes. This restaurant quality dish is easily made at home with only a handful of ingredients. Pan- seared halibut served with a sweet and sour Meyer lemon gastrique.
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