Roasted Halibut Wrapped in Prosciutto with Asparagus and Zucchini Confit and Roast Tomato Dressing
Serves 2
Equipment:
- 2 fry pans
- 2 bowls
- Chopping board
- Knife
- Pot
Halibut
Ingredients:
- 1 x 150g or 5.3 oz pieces of halibut
- 4 pieces of thinly sliced prosciutto
Method:
Season the fish. Wrap the Halibut in the prosciutto.
Heat a pan to a medium heat and add some olive oil and panfry the fish until golden brown, about 2-3 minutes of each side.
Serve with the zucchini.
Tomato Confit Dressing
Ingredients:
- 4 roma tomatoes chopped fine
- 2 garlic cloves sliced very thin
- 1 table spoons chopped basil
- 3 table spoons olive oil
- Salt and pepper
Method:
Heat a pot to a medium to high heat. Add the olive oil and add the garlic it will go golden brown quickly once it goes golden brown add the tomatoes and stir.
Cook for 5 minutes add the basil season to taste and set aside keeping warm.
Zucchini Confit:
Ingredients:
- 1 clove garlic sliced
- 2 tablespoons chopped white onion
- 1 zucchini skinned and diced into small cubes
- 4 asparagus spears, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons chopped basil
- 1 lemon - juiced
- Salt and pepper
Method:
Heat a pot to a medium heat. Add the olive oil and add the garlic and onions and sweat off. Add the zucchini and asparagus and sauté until the zucchini and asparagus gets a golden brown color add the lemon juice and basil and season. Keep to the side while you cook the calamari.
To assemble the dish:
Place the dressing in the centre of the plate. Place the zucchini and asparagus on top of the tomato sauce and place the halibut on top of the confit. Serve immediately.
Wine: Sauvignon Blanc
Roasted Figs with Treacle and Almonds and Amaretto Zabaglione
Serves 4
For me this is probably one of the best fig dishes. It's really simple and one of my top three dishes of all time.
Equipment:
- Bowl that fits over the pot
- Whisk
- Pot
- Tray
- Knife
- Chopping board
Ingredients:
- 8 figs
- 1/4 cup treacle
- 1.2 cup almond meal
- 3/4 cup Marsala wine
Method:
Preheat the oven to 180C or 350 F.
Remove the top of the fig. cut them in half and score each fig with 4 cuts horizontally and vertically do not cut all the way through only half way.
Place figs on an oven tray. Pour over the treacle. Pour over the Marsala. Evenly coat the figs with the almond meal.
Place the figs into the oven for 10-12 minutes.
Zabaglione
Ingredients:
- 3 eggs yolks
- 3 tablespoons caster sugar
- 3 shots Amaretto or almond liquor
Zabaglione: In a bowl add three egg yolks, three tablespoons of castor sugar and amaretto and whisk over a double boiler of low flame until you can see a fluffy and present a figure 8 in the zabaglione(about 4-5 mins of brisk whisking).
To assemble the dish:
Remove figs from the oven and place them in the middle of the plate. Top with Zabagloine and serve immediately.
About Christopher Smith
At the age of 16, Christopher Smith began working at one of Melbourne's most prestigious restaurants, Marchetti's Latin, where he worked under Bill Marchetti, previously one of Australia's most respected chefs. From there, he gained valuable experience working at other prestigious restaurants in Melbourne, including Adelphi, Wildflower and Chateau Yering.
In 2000, at the age of 23, he decided to hang up his chef's apron and concentrate on producing his own brand of gourmet food under the label Valley Produce Company. Having spent so much time as a professional chef and food consultant, Christopher works food like a dream. He understands the importance of flavour combinations, as well as balance and intensity of flavour. Christopher is extremely passionate about food and makes absolutely no compromise when it comes to quality.
About Valley Produce Company
Valley Produce Company was established by passionate, renowned Australian chef, Christopher Smith and is proud to be one of Australia's most recognised and respected gourmet food companies. They source many ingredients from the Yarra Valley in Victoria - hence the name Valley Produce Company - which is renowned as one of Australia's most prestigious food and wine regions.
Valley Produce Company specialise in a range of cheese condiments, infused olive oils and pates, and are particularly renowned for their Fruit Pyramids, Amber Walnuts, Truffle, Infused Honey and Crackerthins. They are currently supplying to David Jones and selected gourmet delicatessens, restaurants and food stores throughout Australia, and have expanded internationally to America, Dubai, England, Hong Kong & New Zealand.
For more information, visit: www.valleyproducecompany.com
