Halibut with Cilantro-Spring Onion Risotto

For today’s special I made Pan-Seared Halibut with Cilantro-Spring Onion Infused Risotto, Grilled Asparagus Tips and Tarragon Remoulade. The colors and flavors of this dish are a welcome to Spring with tender-sweet Asparagus and Spring Onions.

Remoulade is a classical French sauce that is made with mayonnaise (preferably housemade), mustard, capers, gherkins (baby pickles), herbs, anchovies (optional) and sometimes chopped hard-boiled eggs. Another great classical French sauce to accompany this dish would be Bearnaise which is a reduction of white wine vinegar, shallots and tarragon that is strained and emulsified with warm egg yolks and clarified butter. Both sauces are very rich in both texture and flavor and so a little goes a long way in finishing the dish! Enjoy!!

Posted on Monday, April 9, 2007 at 12am by