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Seared Halibut, Sugar Snap Remoulade, Fava Bean Agnolotti & Basil Aioli

[ 0 ] May 14, 2019 |
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Recipe courtesy of Chef Colin Bedford.
as seen on episode “Fearrington | Pittsboro, NC“, Season 8

Ingredients:

  • 6 Halibut 4-5oz. portions
  • 1 Tbsp. Oil

To prepare the Halibut:

Make sure to remove the halibut about 30 minutes prior to cooking. Before you start cooking make sure you have a saucepan on to cook your agnolotti’s, have it taste like the sea.

On medium high heat using a frying pan, add 1 Tbsp. of oil to the pan and season your fish, lay the fish in the pan so it falls away from you and cook for 4-5 minutes monitoring the color.

While the Halibut cooks, drop the agnolotti in the pan and pack the sugar snap Remoulade into a ring.
Then, return to the Halibut to add some butter, lemon and herbs; turn your fish over and remove from the heat.

Sugar Snap Remoulade

  • 2 cup Sugar Snap Peas, Yellow Beans, and Snow Peas, de-stringed & trimmed; blanch for 10 seconds, then shock & slice
  • 1 cup Mayonnaise
  • 1 Tbsp. Dijon Mustard
  • 1 Lemon, Zest & Juice
  • 1 Tbsp. Worcestershire Sauce
  • ¼ cup Cornichons, chopped
  • 1 Tbsp. Capers
  • 3 Tbsp. Parsley, chopped
  • 1 tsp. Tarragon

To make the Remoulade:
Reserve the sugar snaps. Mix together the mayonnaise, mustard and Worcestershire sauce. Then add all the other ingredients. Once mixed, add the sugar snaps.

Pasta

  • 1lb. OO Pasta Flour
  • 10 Egg Yolks
  • 2 Whole Eggs
  • 1Tbsp. Milk
  • 2Tbsp. Olive Oil
  • 1Tbsp. Squid Ink

To make the Pasta:

Place all the ingredients in a food processor, except 1 Tbsp. of milk.
Pulse the processor until the pasta forms a ball. Run the pasta through the machine until the pasta become smooth. Then wrap and place in the cooler.

Fava Bean Filling

  • 1lb. Fava Beans
  • 8oz. Ricotta
  • 8oz. Mascarpone
  • 1Lemon (Zest)
  • 5oz. Parmesan
  • 2oz. lemon Oil
  • 2oz. Honey
  • 2 Egg Yolks
  • 1tsp. Salt

To make the Fava Bean Filling:

Weigh out all ingredients and then place them all in the robo coupe or blender. Blend until you have a smooth consistent puree and then put directly into piping bags.

Then to make the agnolotti sheet out the pasta about 3” – 4” inch’s wide. Pipe a continuous line of filling about a third of the way up the sheeted dough. Roll the front edge up and over the filling, spray a little water and then roll away from you making sure the seal is now disappeared. Then pinch to the required size and continue to do the whole sheet. Pull up a little as you pinch making them tall not short. Then using a pasta wheel cut down the front of the sheet and then cut through where you have pinched, re-check the seal as you place them in a container with semolina.

Basil Aioli

  • 1qt. Oil, divided
  • 12oz. Basil
  • 10 Egg Yolks
  • 2oz. Dijon Mustard
  • ¼ c. Apple Cider Vinegar
  • 2Tbsp. Honey
  • 2 Garlic cloves

To make the Basil Aioli:
Ideally this would be good to start the day before. Add the basil into boiling water for 30 seconds then remove and plunge straight into ice water. Squeeze out any excess water and place in a blender with 1 pint oil to make green oil. Place a coffee filter in a strainer and allow the oil to pass through over-night.
Then add all the other ingredients to the robo coupe or blender blend until smooth. Slowly in a steady stream begin to add the remaining 1 pint of oil. About halfway stop and clean down the edges and continue once you have a thick consistency transfer to a piping bag.

Plating:
Remove your cooked agnolotti from the water and place into bowl, dress with a little olive oil and place the Remoulade on the plate, place your halibut on the Remoulade. Add a healthy amount of aioli on the plate and garnish. I like to use dressing a lot at home as making sauces can be a little tricky sometimes, so take your favorite suitable dressing add some herbs to it and have that ready for plating.

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