Mother's Day Recipes: Chef John Fraser's Steamed Trout, Spring Halibut
Dovetail Chef John Fraser shares his take on halibut, trout and poached eggs.
May 8, 2009 -- Up-and-coming chef John Fraser won acclaim at a relatively young age when he became executive chef at Compass in New York, a restaurant awarded two stars by the New York Times. He's now executive chef at Dovetail, where he finds inspiration in fresh, seasonal ingredients.
Below, find three of his delicious recipes, perfect for a Mother's Day feast. On page 1: Steamed Brook Trout, in tin foil. On page 2: Spring Halibut. On page 3: Soft-boiled egg with herbes de Provence and artichokes.
Steamed Brook Trout, in tin foil
Recipe courtesy of John Fraser, Dovetail
Ingredients:
Instructions:
Pre-heat oven to 325 degrees. Stuff trout with the rounds of lemon, oregano and half of the butter, and season inside and out with salt and pepper. Place the beans on the tin foil and put the trout directly on top. Drizzle with the olive oil and wrap loosely in tin foil, sealing the edges. Place in a pre-heated oven for 15 minutes at 325. Let stand in the tin foil for 5 minutes after removing from the oven. Top with almonds and watercress.
Spring Halibut
Recipe courtesy of John Fraser, Dovetail
Ingredients:
Instructions:
Heat grapeseed oil, olive oil, thyme and garlic in a heavy-bottom pot to 150 degrees. Season halibut with salt and white pepper. Place in oil for 8 minutes or until translucent.
In a pot, place onions, veggie stock and butter. Season with chardonnay vinegar. Add peas, spinach, mint and tomatoes. Wilt for 3 minutes and spoon into a bowl.
Place the halibut on top of the pea and onion ragout, sprinkle with nutmeg and top with sautéed morel mushrooms.
Soft-boiled egg, herbs de Provence with artichokes
Recipe courtesy of John Fraser, Dovetail
Ingredients:
Instructions:
Place the egg in gently boiling water for 5 minutes and 25 seconds. Immediately remove from water and cool shell till it can be handled. Peel the egg, being careful not to disturb the yolk -- it's still runny.
Heat heavy cream, milk, butter and herbs de Provence till almost boiling and pull off the fire. Let rest for 10 minutes and strain.
Heat onions and artichokes in a pot until warm.
Heat carrot puree till warm.
Place carrot puree in center of the bowl. Gently put the egg in the puree. Place artichokes and onions around the egg. Top the artichokes with the serrano ham.
Use an immersion blender to froth the herbs de Provence liquid.
Only plate the bubbles.
For the carrot puree:
Instructions:
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.
