Come Home to Mamma! Pan Roasted Halibut with Red Wine Butter and Soft-Centered Chocolate Cakes

It happens every year around this time.  Sometimes it holds off until Thanksgiving.  But most of the time, it starts around the end of October...and once the holiday craziness begins, it doesn't stop until January 2nd.  Of course, it's all fun stuff, but our calendar tends to a get a little full come this time of year.

First among the celebrations was our anniversary at the end of October.  Typically, we like to go out to dinner just the two of us.  This year we were hosting a neighborhood Halloween party the following night, so instead we decided to keep it a low key evening at home.  Still, my husband, Pete, managed to surprise me and give me exactly what I wanted: a SIGNED copy of Cory Schreiber's Wildwood: Cooking from the Source in the Pacific Northwest.  Needless to say, it was the perfect gift.

Pete had to be out of town for work for a few days last week, so I decided to cook something special from the book to welcome him home.  At first I was concerned that the strong flavors of the red wine butter would overpower the delicate taste of the halibut - but it didn't!  In fact, this dish is a perfect example for why the old rule that you cannot drink red wine with fish is so wrong!  The red wine butter itself can be made well in advance and will keep in the fridge for several days (or in the freezer for several weeks).  While a Pinot Noir or French Burgundy is perfect for this meal, any red wine that you love will do.  We rounded off the meal with some individual soft-centered chocolate cakes for a perfectly decadent evening.  Enjoy!!


Pan-Roasted Halibut with Red Wine Butter and Red Potatoes

Adapted from: Cory Schreiber's Wildwood: Cooking from the Source in the Pacific Northwest.  Ten Speed Press.  First Edition (March 2004).

Ingredients:

Red Wine Butter:
1 cup Pinot Noir
1/4 cup red wine vinegar
4 tbs room temperature unsalted butter
Two heads of garlic
2 tsp of thyme leaves, minced
1 tsp salt
1 tsp pepper

2 lbs small red potatoes
2 1/2 tsp salt
1 tbs flat-leaf parsley, minced
4 halibut fillets
2 tbs olive oil
1 bunch kale, stemmed and cut into 1-inch wide shreds
Freshly ground black pepper to taste

Preheat the oven to 350 degrees.  Remove as much of the white papery exterior from the garlic as possible, making sure to keep the head in tact.  Wrap each in aluminum foil and bake in the preheated oven for 1 hour.  Let the garlic cool completely before taking apart the head and squeezing the roasted garlic from each individual clove.  Set aside.

Combine the wine and vinegar in a small saucepan and bring to a boil.  Reduce the heat and simmer until reduced to a syrup (15-20 minutes).  Let cool.  Blend the butter, garlic, thyme, salt, pepper and reduced wine mixture in a food processor.   Set aside.  This can be made in advance and refrigerated.  Make a

In a large pot, cover the potatoes with cold water and add 2 teaspoons of salt.  Boil the water, reduce the heat, and simmer until the potatoes are tender and can easily be pierced with a fork.  Drain and toss with 2 tbs of the red wine butter and the parsley.  Set aside and keep warm.

Preheat the oven to 350 degrees.  Melt 1 1/2 tbs of the wine butter in the microwave or a small saucepan.  In a large ovenproof skillet, heat 1 tbs of olive oil over high heat.  Season both sides of the halibut with salt and pepper.  Place the fish in the hot pan and cook for about 4 minutes, until it releases from the pan.  Flip the fillets and baste with the red wine butter.  Transfer the skillet to the oven and cook until the fillets are opaque throughout (7-10 minutes).  Remove from the oven and cover loosely with aluminum foil to keep warm.     

While the fish cooks, heat the remaining olive oil in a large skillet, add the greens and stir fry until wilted.  Season with salt and pepper to taste. 

Melt the remaining wine butter and spoon over the halibut.  Plate and serve with the potatoes and greens.



Soft-Centered Chocolate Cakes

These come together quickly, so you and chocolate cake are never far from each other.  They are great with a scoop of your favorite ice cream, or just by themselves.  Serve them straight out of the oven and be careful that you do not over-bake them, or they will loose the moist center.

Ingredients:
2/3 cup unsalted butter
5 oz. bittersweet chocolate, chopped
2 whole eggs plus 1 egg white
3/4 cup sugar
1/2 cup sifted all-purpose flour

Preheat an oven to 350°F. Butter the bottoms and sides of four 1-cup ramekins. Dust with flour, then tap out the excess.

Melt the butter in a small saucepan over medium heat. Turn off the stove and add the chocolate. Stir until all the chocolate is melted and smooth.

In a separate bowl, whisk together the whole eggs, egg white and sugar until blended.  While whisking, slowly add the chocolate mixture and combine. Gently fold in the flour and divide among the prepared ramekins. Place the ramekins on a baking sheet and bake until they are puffed and cracked on top (25-30 minutes).

Let cool a minute.  Then, one at a time, loosen the cake from side of the ramekin and carefully invert onto a dessert plate.  Turn right side up and let it cool for a few minutes before serving.  Scoop up your favorite ice cream and you are good to go.

Adapted from Williams-Sonoma Foods of the World Series, San Francisco, by Janet Fletcher (Oxmoor House, 2004).