Tuesday, January 18, 2011

Hosea's Bacon -Wrapped Halibut ( I used Cod...)

This was a wonderful dish to make. I must give kudos to Chef Hosea Rosenberg for this one. My family and next door neighbor Joe all agreed....best fish dish ever.

I did have to make two substitutions to this recipe.  No yellow beets to be found anywhere, and the halibut...none of my fish mongers are stocking fresh...a few had frozen....but $27.00lb for frozen...no way! They had some beautiful fresh cod for only $8.99 lb...so that's what I used...and I'm glad I did. Best fish dish I have ever ate.
I want to think my neighbor Joe Boisvert for supplying me with the Chardonnay for tonight's meal......he was repaid with a glorious plate of tonight's Top Chef meal.
  •     4 (6 ounce) pieces Alaskan halibut ( I used Cod...)
  •     4 strips thin cut bacon
  •     6 small Yukon gold potatoes, boiled and peeled
  •     2 small yellow beets, boiled and peeled
  •     16 French green beans, blanched and shocked
  •     Greens from beets, cleaned and chopped
  •     1 cup white wine
  •     1/4 cup lemon juice
  •     1 shallot, sliced
  •     10 black peppercorns
  •     3 bay leaves
  •     1/4 cup heavy cream
  •     1 1/2 pounds butter, cubed and cold
  •     2 tablespoons whole grain mustard
Wrap bacon tightly over halibut. Season with salt and pepper. Sear on each side in hot pan and finish in 350 degree oven till just cooked through, about two minutes.
Slice potatoes into rounds. Toss with olive oil, salt and pepper, and roast in oven at 425 degrees till lightly browned, about 10 minutes.
Slice beets into matchstick sized pieces. Slice beans into small segments.
In a large sauté pan on medium-high heat, sauté shallots and garlic in butter until soft, but not brown, about 1 minute. Add beets and beans to pan with a little salt and pepper and sauté, moving constantly, over high heat, for about 2 minutes. Add greens to pan and take off heat. Continue stirring mixture until greens have just wilted, about 2 more minutes. Finish with chopped parsley.
In medium pot, reduce wine, lemon juice, shallot, peppercorns and bay leaves till syrupy. Add cream and reduce till thick. Slowly whisk in butter till completely emulsified. Strain. Add mustard and check seasoning.
Arrange slices of potatoes in ring. Fill ring with vegetables. Top with fish. Spoon sauce around.


  1. ok.. Can I say OMG !!! Thats just Food Porn!!! That looks Delicious!!!! Gotta try it this week! Gotta share this on FB :)
    Thanks so much for the recipe! Phenomenal!

  2. Your very welcome! Don't thank me...Thank Chef Hosea; it is his recipe! I just cooked it, photographed and then ate it!

    I did substitute cod for the halibut ...keep watching my blog and recommend it to friends...I will be cooking many recipes from Top Chef and throwing in a few of my own.

    Tonight: a taste comparison with The fried green tomato I made last week cooking my mothers recipe.