Tonight we turn to Essential Pepin. Page 208 to be exact. First let me start by saying I had intended this cookbook to be a gift. But as I flipped through it I found myself saying, “Oh I want to make that!” quite a few times. So I am now the proud owner of this cookbook.
The recipe is called Halibut Steak Grenoble-Style. Chef Pepin suggests that Cod is a good substitute.
Wow, the flavors were wonderful. The crispy croutons and the lemon that was topped with browned butter. And I haven’t even mentioned the fish. And the prep time was good, under 30 minutes!
A note on the writing style of this book. It reminded me of the way my mother would tell me how to make a recipe. It was not pretentious. It was simple and easy to follow. It reads as if Chef Pepin is speaking directly to you. This recipe serves 4 as presented below.
Halibut Steaks Grenoble-Style
1/4 cup olive oil
2 slices firm white bread, crusts trimmed and cut in to 3/4 -inch cubes, about one cup (I used sliced Italian bread and kept the crusts on)
1 large lemon
1 tsp salt
1/2 tsp freshly ground pepper
4 halibut steaks (I substituted Cod fillets)
1/4 cup all purpose flour
8 tbsp butter
3 tbsp drained capers
2 tbsp chopped fresh parsley
Heat 2 tbsp of the oil in large skillet until hot. Add the bread cubes and cook, turning with a spoon, until uniformly browned on all sides. Drain and set aside.
Using a sharp knife, remove the rind and white pith from the lemon. Cut the flesh into 1/2 inch cubes, removing the seeds as you go. (You should have about 1/3 cup.)
Sprinkle the salt and pepper on both sides of the fish and dip the Cod in the flour to coat on all sides; shake off any excess flour.
Heat 3 tbsp. butter and 2 tbsp. oil in large skillet. When the mixture is foaming, add the fish and cook over medium heat for about 3 minutes. With a wide spatula, turn the fish and cook for another 3 minutes, or until browned and crusty on both sides.
Arrange the fish on a serving platter with the nicest side showing. Sprinkle the croutons, lemon and capers on top and set it a warm place (such as a 150 degree oven – or 170 degrees which is as low as my oven goes!)
Melt the remaining 5 tbsp. butter in a skillet and cook until it takes on a hazelnut color. Pour the hot butter on top of the fish, sprinkle with parsley, and serve.