Mark McEwan: This roast halibut melts to your mouth


Each and every Saturday, Chef Mark McEwan, considered one of Canada’s maximum celebrated cooks, serves up the whole lot you wish to have for a different weekend meal, together with a recipe and knowledgeable at-home cooking pointers.

This can be a very unique and wholesome dish that’s so giant on flavour. That comes from the fish, after all, but additionally from its accompaniments. Cherry tomatoes are to be had year-round and so they’re at all times candy — while you use them on this type, you create a really perfect base sauce that heightens the beauty of the tomatoes. Bone marrow butter provides a wealthy component and that fab beefy flavour. The bone marrow croutons are unusually flexible: it’s worthwhile to upload them to salads — particularly salads with an endive base — or throw them on mac and cheese! They’re universally excellent.

I’d counsel beginning this meal with a easy pasta appetizer, like a small portion of carbonara, which is cheese-based, now not tomato-based. Wine will have to be a white or rosé, and for dessert, serve a very easy and engaging pavlova. It’s essential invite me anytime for that meal!

Chef pointers:

1. With halibut, an important factor isn’t to undercook or overcook it. Prepare dinner the fish till the flesh simply separates. Permit the fish to take a seat for a couple of mins when you collect the more than a few parts. You’ll be able to upload that into your cooking time.

2. This can be a flexible recipe. If you wish to transfer out the halibut, orata, branzino, black sea bass and grouper would all be excellent substitutes.

3. To get excellent tenderness and color at the Swiss chard, separate the stems and leaves earlier than you prepare dinner them. Doing this guarantees you get the correct prepare dinner on every phase earlier than you combine them in combination within the ultimate prepare dinner.

Roast Halibut with Cherry Tomatoes and Bone Marrow Croutons

1 massive skinless fillet halibut (about 2 lb/1 kg)

Salt and white pepper

1/Four cup (60 mL) olive oil

2 tbsp (30 mL) butter

1 half cups (375 mL) yellow cherry tomatoes

half cup (125 mL) olive-oil-packed crimson cherry tomatoes

1 cup (250 mL) bone marrow focaccia croutons

1/Four cup (60 mL) white wine

1 tbsp (15 mL) crimson wine vinegar

2 tbsp (30 mL) basil, chopped

1 tbsp (15 mL) parsley, chopped

Salt and pepper

2 tbsp (30 mL) high-quality olive oil

Preheat oven to 375°F (190°C). Pat halibut dry with paper towels; season with salt and white pepper. Warmth part the olive oil in a big non-stick skillet on medium-high. Upload fish pores and skin facet up; sear till calmly bronzed, about five mins. Upload part the butter, turn fish, switch to oven. Roast fish, basting periodically till cooked via and starting to flake, about 10 mins, relying at the thickness of the fillet.

In the meantime, warmth every other skillet on excessive warmth. Upload the rest olive oil and butter. Sear the yellow tomatoes till they blister, break up, and start to ruin down. Upload crimson tomatoes, then croutons. Deglaze the pan with white wine; practice with vinegar. Running briefly — you need the croutons to be moistened now not soggy — fold in basil and parsley. Season.

Switch fish to a heat platter and most sensible with the tomato-crouton aggregate. Drizzle with olive oil. Reduce into parts on the desk and serve crowned with the recent panzanella and its juices. Serves 6.

Sautéed swiss chard with white anchovies and lemon zest

3 bunches Swiss chard

3 cloves garlic, minced

2 tbsp (30 mL) olive oil

half cup (125 mL) white wine

Juice of one lemon

1 tbsp (15 mL) lemon zest

1 tbsp (15 mL) butter

Salt and pepper

12 oil-packed white anchovies (about eight oz./250 g), tired

Trim discoloured ends off the chard stalks. Reduce stems from the leaves. Blanch leaves in boiling, salted water till they wilt; switch to a colander to empty. Blanch stems one at a time till they melt; surprise them in ice water.

In an overly massive skillet or sauté pan, sweat garlic within the olive oil till it softens — however don’t let it brown. Upload chard leaves and stems and lift warmth to medium-high. Sauté for two mins, then upload wine and lemon juice. Prepare dinner 2 mins longer, then upload the lemon zest and butter. Season with salt and pepper to style. Switch chard to a serving platter. Drape anchovies over most sensible. Serves 6.

Bone marrow focaccia croutons

half loaf focaccia

half cup (125 mL) bone marrow butter

Gently soften the marrow butter over low warmth. Tear crouton-sized morsels of focaccia crumb from between the crusts till you might have about 2 cups (500 mL). Toss within the melted marrow butter till infused. Fry the croutons over medium-low warmth till golden and crisp. Permit to chill earlier than the use of. Makes 2 cups.

Bone marrow butter

4 pork marrow bones (every about 6 inches/18 cm and four lb/2 kg general), break up lengthwise

half cup (125 mL) chilly butter, cubed

Salt and pepper

Position marrow bones in a big pot stuffed with chilly water. Refrigerate in a single day, converting the water a number of instances. Preheat oven to 450°F (230°C). Drain the bones, pat dry, and prepare them marrow facet up in a roasting pan. Roast till bronzed and the marrow yields simply when pierced with a fork, about 20 mins. Put aside to leisure. Take away butter from the fridge and depart to heat at the countertop for roughly 10 mins. Scrape heat marrow from the bones right into a bowl and upload the cool butter. Combine smartly with a rubber spatula to shape a paste. Move via a high-quality sieve right into a blank bowl and season to style. Makes 1 cup.

Chef Mark McEwan is a Toronto-based chef, entrepreneur, mentor and creator of bestselling cookbooks. He’s a contract contributor for the Superstar. Apply him on Twitter: @chef_MarkMcEwan



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