D-TV launched this morning at 9 a.m. with The Broadcast, and Tim Rogers wrote a totally biased view of it. I can’t say I agree (yet), since I’m kicking up my feet and watching it tonight. DVR is man’s best friend. I did catch a glimpse of what Dean Fearing was making, and it looked pretty spectacular to someone who hadn’t eaten breakfast yet. Here’s the recipe. Happy Monday afternoon.
UPDATE: You can taste The Broadcast Dish and it will be available at Fearing’s in the at The Ritz Carlton through this Sunday, Feb.24.
Halibut with Toasted Fennel/Basil Crust on Potato Gnocchi with Wild Mushrooms, English Peas and Pancetta
4 each, 6oz Halibut
4 tablespoons, Olive Oil
Salt, to taste
Basil Aioli, recipe to follow
Fennel Crust, recipe to follow
1/2 cup Pancetta, small dice
Potato Gnocchi, recipe to follow
1 each Shallots, minced
2 cloves Garlic, minced
1/2 pound Wild Mushrooms, cleaned, sliced thin
1/2 cup Carrots, peeled, medium dice, blanched
1/2 cup English Peas, blanched
Coarse Ground Black Pepper, to taste
Red Pepper Flakes, to taste
1 cup (packed tight) Baby Arugula
Preheat Oven to 400 degrees.
Season Halibut with salt. In a large saute pan, over medium high heat, add 2 tablespoons of oil. Add the Halibut filets, flesh side down and cook for about two minutes. With a spatula, turn each filet and remove the pan from the heat.
Using a spoon, generously spread the Basil Aioli over the top of each filet and evenly sprinkle with the Fennel Crust. Place the pan into the hot oven and cook for 5 minutes depending on the thickness of the fish. Remove the halibut from the oven and place each filet on a warm platter.
While the fish is in the oven, bring a large sauté pan to medium high heat, add the remaining olive oil and add the pancetta, start to brown for two minutes. Add the gnocchi, sauté until brown about 2 minutes. Add shallot and garlic, sauté for one minute, and add the wild mushrooms, cook for two minutes, stirring constantly. Add carrots, English peas, sauté with mixture for two minutes and season with salt, coarse ground pepper, and the red pepper flakes. Remove from the heat and fold in the Arugula.
On 4 warm plates, spoon equal amounts of the gnocchi/mushroom mixture to the center of the plate, place each of the Halibut filets over the top and serve.
Dean Fearing’s Restaurant Basil Aioli
2 cups packed fresh basil leaves
2 cloves garlic
1/2 cup olive oil
1 cup mayonnaise
1 lemon, juiced
1/2 cup parmesan cheese, grated
Salt, to taste
Course ground black pepper, to taste
Combine the first six ingredients in a food processor and pulse until smooth. Season with salt and pepper to taste.
1 cup Bread Crumbs, fine
1 tablespoon Fennel Seed, toasted and course ground
In a small mixing bowl, combine both ingredients.
Kosher salt for baking
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
Preheat oven to 425 degrees.
Spread a layer of kosher salt evenly on a sheet pan. Arrange the potatoes on top and bake until soft in the center, about 45 minutes. Remove from the oven and let sit until cool enough to handle. Cut each potato in half and scoop out the flesh. Discard the skins.
Pass the potatoes through a potato ricer; you should yield about 2 cups. On a clean surface, make a mound with the potatoes. Form a well in the middle of the potatoes and add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix together well with your hands. Sprinkle 1/2 cup of the flour over the potato mixture and using your knuckles, press it into the potatoes. Continue folding the dough and sprinkling flour repeatedly until the dough starts to hold together. Do not work it too much. If the mix is too dry, you can add a little water. The dough should give with slight pressure, but should feel firm. Take a piece of dough and on a well floured surface, roll into a 1/2 inch rope in diameter. If the dough holds together, it is ready. If needed, add more flour and fold into the dough until it holds together.
Separate the dough into 4 pieces. Roll each piece into a rope about 1/2 inch in diameter. Cut into 1/2 inch long pieces. Lightly flour the gnocchi as you cut them.
In a large sauce pot of boiling water, add the gnocchi and blanch for 2 minutes.