We're serving up halibut with summer vegetables. It's not from your typical restaurant.
Moe Issa owns Brooklyn Fare -- a grocery store with produce, pastries and prepared foods.
Chef Cesar Ramirez has cooked in some of the city's top restaurants.
While most grocery store kitchens are out of plain sight, Cesar's kitchen is visible from the street.
Four times a week, it's open to customers for meals and informal classes.
One of those dishes is halibut with summer vegetables. The recipe is below.
Visit Brooklyn Fare online at www.brooklynfare.com or by calling 718.243.0050.
Halibut with Summer Vegetables
1 5oz. Piece of Halibut
Sprinkle of Wondra Flour
Pinch of Salt
Pinch of Pepper
2 lb Fresh Corn Kernels
1 Tbsp Heavy Cream
2 Pieces Baby Zucchini, trimmed
2 Tbsp Yellow Corn, off the cob
5 Pieces Fava Beans
5 Pieces Sugar Snap Peas, trimmed and cut into inch pieces
3 Pieces Greek Giant Beans
5 Pieces French Green Beans, trimmed
½ Artichoke, hearts removed and trimmed
5 Pea Pod
Fill a medium-sized saucepan with water and bring to a boil; toss in enough salt so that the water tastes faintly salty
While water is boiling, fill a large bowl with water and ice
Blanch all vegetables in the boiling salted water until tender
Remove vegetables from the water and immediately place in the ice bath to cool; when cool, drain vegetables and set aside
Salt & pepper the piece of halibut; sprinkle Wondra Flour on only one side
Heat a sauté pan over medium-high heat. Add enough canola oil to just cover the bottom of the pan.
Sear fish floured-side down until just brown; take off heat and finish in the oven at 180' for 4-5 min
Meanwhile, heat another sauté pan
Sauté vegetables and shallots in a little canola oil for 3 minutes, then remove to serving plate
For the corn sauce, juice corn in juice processor and strain (can be done ahead of time); cook strained corn juice over medium-low heat until it starts to thicken; add heavy cream and stir to incorporate. Keep warm
Remove fish from oven and place on top of vegetables
Spoon corn sauce on top and serve immediately
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