{"id":6704,"date":"2018-10-09T15:30:51","date_gmt":"2018-10-09T15:30:51","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6704"},"modified":"2019-03-06T17:24:59","modified_gmt":"2019-03-06T17:24:59","slug":"fancy-fish-fettuccine","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/10\/09\/fancy-fish-fettuccine\/","title":{"rendered":"Fancy Fish Fettuccine"},"content":{"rendered":"

For all of this week I’ll be testing and prepping for the October 14th event.\u00a0 There’s only a few tickets left and I’m both terrified and excited at the same time.\u00a0 This will be a defining moment in the fledgling Basil & Sage private chef startup.<\/p>\n

There’s some big challenges.\u00a0 It’s a lot of plates.\u00a0 I won’t have my partner in crime because the event is on a Sunday.\u00a0 There’s some food logistics to over come with some tricky ingredients and some even trickier methods.\u00a0 There’s no kitchen so we have to haul down a makeshift kitchen, which largely determined the menu.<\/p>\n

But….I will have Diane, who is actually better than me around food, so I’m extremely grateful for her.\u00a0 Yesterday, she tested out making the squid ink pasta from scratch and dropped some off.\u00a0 I consulted with her about the ink streaking when I went over all of my concerns with her about achieving what I envisioned for the menu.\u00a0 She nailed the pasta.\u00a0 It’s gorgeous.\u00a0 We’ll be eating the test batch tonight.<\/p>\n

\"\"<\/p>\n

I made the sauce with butter, white wine, cream, shallots and garlic.\u00a0 I realized at the last minute that I had forgotten a vegetable.\u00a0 No problem…I tossed\u00a0 some fresh green beans right into the sauce.\u00a0 Cha ching!\u00a0 The halibut was divine.\u00a0 It was worth growing all those tomatoes just for that trade.\u00a0 I rolled and handcut the pasta and it was perfect for four so we invited friends.<\/p>\n

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Halibut In Cream Sauce Over Squid Ink Pasta<\/h2>\n
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Ingredients<\/h3>
  • 2<\/span> lbs<\/span> halibut cut into 6 equal pieces<\/span><\/li>
  • 1<\/span> lb<\/span> squid ink pasta<\/span><\/li>
  • 1<\/span> stick butter<\/span><\/li>
  • 4<\/span> cups<\/span> heavy cream<\/span><\/li>
  • 1<\/span> clove<\/span> elephant garlic diced<\/span><\/li>
  • 1<\/span> large shallot diced<\/span><\/li>
  • 1<\/span> bottle white cooking wine<\/span> I used Trader Joe's Chardonnay AKA 2 buck chuck even though it's 3 bucks, but anyway<\/span><\/li>
  • Salt and pepper to taste<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Sprinkle salt and pepper on one side of the fish pieces.  In a deep saute pan over medium high heat, cook the shallot stirring frequently in the the butter until the butter becomes oily and starts to just slightly brown.  Add the fish to the pan and cook flipping once, until half cooked, remove fish to a plate and set aside.  Whisk in the bottle of wine, dislodging all the browned bits, add in the garlic, lower the heat to medium and reduce for about 10 minutes or so.  Whisk in the cream, drop the heat to low, and simmer for about 10 to 15 minutes, adding the fish back to pan in the last 5 minutes to finish cooking.  Serve over the cooked pasta, garnish with herbs or salt (I used my herbed pink salt blend)<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      For all of this week I’ll be testing and prepping for the October 14th event.\u00a0 There’s only a few tickets left and I’m both terrified and excited at the same time.\u00a0 This will be a defining moment in the fledgling Basil & Sage private chef…<\/p>\n","protected":false},"author":1,"featured_media":6709,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/10\/IMG_20181008_194406074.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1K8","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6704"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6704"}],"version-history":[{"count":6,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6704\/revisions"}],"predecessor-version":[{"id":7620,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6704\/revisions\/7620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6709"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}