Mother's Day Recipes: Chef John Fraser's Steamed Trout, Spring Halibut



Combine all ingredient in a heavy bottom pot. Reduce until the juice has completely evaporated. Place while hot in a vita prep and blend till smooth. Pass through a chinoise to remove any large pieces.

For the glazed onions:

Place the onions in a pot with water, a teaspoon of sugar, a teaspoon on butter and a pinch of salt. Cook until soft and all the water has evaporated creating a glaze on the onion. Season with a little red wine and vinegar.

For the artichokes:

2-3 artichokes

Ingredients :

1 onion

1 carrot

1 leek

2 cloves minced garlic

1 lemon

1 cup chicken stock

6 whole artichokes

1/4 cup olive oil

1 bay leaf

3-4 sprigs fresh thyme

kosher salt

cracked black pepper

1/2 cup white wine


Peel artichokes, removing the tough green skin and the petals. Sweat the onion, garlic, leek, and carrots in the olive oil until soft. Add the white wine and lemon juice and reduce until evaporated. Add the artichokes the chicken stock, the bay leaf, thyme, pepper, and salt and bring to a boil. Skim the pot and reduce to a low simmer until artichokes are soft. Cool the artichokes in the liquid.

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