SIMSBURY, Conn. — Present Company Restaurant in Tariffville shows us how to make this delicious take on the classic lobster roll and a napa cabbage-wrapped halibut dish just in time for Valentine's Day!
The restaurant said it will be offered on their special Valentine's Day menu. Learn more about Present Company Restaurant on their website.
'Lobster Roll'
Ingredients
[Serves 2]
4 ounces of cleaned and cooked lobster meat
1 small cucumber, sliced thin
1 tablespoon of mayonnaise
1 tablespoon of minced shallot
1 tablespoon of yuzu jam
1 tablespoon of minced mixed herbs
Focaccia bread to slice
Osetra Caviar to taste
Instructions
Slice the focaccia into two separate 4"x1" rectangles, and carefully trim the outside, leaving only the inner crumb of the bread.
Grill each piece in a nonstick pan with clarified butter until it's crispy.
Mix the lobster meat in with the mayo, yuzu jam, herbs, shallots, and season with lemon juice and salt.
Assemble the dish like an open-faced sandwich, layer the sliced cucumber on the grilled bread, spoon the lobster salad carefully, and garnish it with caviar.
Napa cabbage wrapped halibut
Ingredients
[Serves 2]
Center-cut halibut loin, around 7-8 ounces
Napa cabbage leaves blanched 4-5 whole leaves
4 peeled and sliced carrots
2 ounces of carrot juice
1 parsnip, peeled and sliced into ribbons
Chive oil
Instructions
Clean and trim the halibut filet, leaving it intact as a whole piece.
Wrap it tightly with the blanched cabbage leaves and hold it cold for several hours.
Prepare a shallow poaching pan with 2 ounces of wine and one tablespoon of butter.
Place the carrots and ginger in a small saucepan with a liberal amount of olive oil.
Sweat the veggies until the carrots are soft, then season it with salt and add the carrot juice.
Bring the pot to a low boil and cook for another 10 minutes.
Once the carrots are soft, pout the contents of the pan into a standing blender and blitz until the mixture is silky smooth. Keep warm.
Melt the parsnip ribbons in a little water and butter until soft, then season them with salt and wrap it together to form tight bundles.
Place the chilled, wrapped halibut filet carefully into the poaching pan, cover, and let it cook low for 5 minutes.
Open the lid carefully, flip the halibut, cover it again, and cook for another 5 minutes. The halibut will be done when a fok can be easily inserted into the filet.
Assemble the plate with the carrot ginger nage first, then the parsnip bundle, Slice the halibut into 2 pieces, and place on top of the page. Garnish with the chive oil.
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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