Chardonnay | Red Lentil-Crusted Halibut
Recommended Pairing: Beringer Reserve Chardonnay
Chardonnay | Red Lentil-Crusted Halibut
Ingredients
- Red-lentil Crusted Halibut
- The surprising flavor of curry, the richness of butternut squash, and our Napa Valley Private Reserve Chardonnay defines a whole new level of "comfort food".
- 2 pounds halibut, cut into 6 skinless fillets
- ¼ cup red lentils, processed into fine flour
- ¼ cup all-purpose flour
- 1 pinch each cayenne and paprika
- Salt and pepper to taste
- Special equipment: spice grinder
Curry Oil
The unusual addition of curry oil sets this dish completely apart from most other seafood recipes. Note that the oil needs to infuse with the other ingredients for at least 4-6 hours, so it's advisable to make it in advance (it can easily set, refrigerated, for a week)
- ½ cup corn oil
- ½ teaspoon minced shallot
- 1/8 teaspoon minced garlic
- 1 tablespoon curry powder
- pinch salt
- Special equipment: Fine-mesh sieve
Butternut-squash Puree
A rich and flavorful alternative to rice or potatoes, this naturally sweet puree is a wonderfully surprising foil to the halibut. Allow a 2-ounce serving per person, a little goes a long way.
- 2 pounds butternut squash, roughly 2 cups once processed
- 2 tablespoons corn oil
- ¾ cup heavy cream
- Pinch nutmeg
- 2 Pinches cayenne pepper
- ¼ Teaspoon salt
- Special equipment: food processor, fine-mesh sieve or food mill
Directions
For Red-lentil Crusted Halibut:
Preheat oven to 400º. Mix the flours and seasonings in a small dish. Salt and pepper both sides of fish. Dip one side of fish into flour mixture. Coat a hot, non-stick skillet with olive oil and place fish crust-side down. Leave fish alone for a least two minutes, then use a spatula to gently lift fish to check for color. The crust should be a light golden-brown before turning for an additional minute. Remove fish from skillet and place in an oven-proof dish. Place in oven for about 3 minutes, until fish is just cooked through.
For Curry Oil:
Over medium-low heat, saute shallot and garlic in 1 tablespoon of the corn oil for 4-5 minutes. Add curry powder and salt and toast for another 20 seconds, until just fragrant, stirring constantly. Add ½ of remaining oil and bring to a simmer. Immediately remove from heat and add the final portion of oil, whisking well. Transfer to a blender and pulse for about 10 seconds. Refrigerate for at least 4-6 hours, then strain through a fine, mesh sieve. Before serving, allow oil to come to room temperature. Drizzle oil on plate or over fish, whatever is your preference.
For Butternut-squash Puree:
Preheat the oven to 400º. Cut squash in half, lengthwise, and remove any seeds or membranes. Oil squash and place cut-side down in a baking dish. Bake for 45 minutes to an hour, until very soft. Remove squash from oven and let cool. Scoop flesh from skin and puree in a food processor. Pass through a fine-mesh sieve or food mill. This step can be prepared the day before and refrigerated until right before serving.
Bring cream to a boil in a medium-sized pot. Cook for 3-5 minutes, until cream has reduced by about half. Carefully whisk in squash puree and season to taste. Warm through completely and serve immediately.
Beringer Vineyards
Executive Chef David Frakes
