Seared Halibut With Pumpkin Basil Spaetzle

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CHEF KLAUS MANDL
SYSCO CHICAGO
SERVES 4

 

Ingredients:
PUMPKIN BASIL SPAETZLE
4 oz. Sysco Imperial Vegetable Soup Base
2 Wholesome Farms eggs
4 oz. Wholesome Farms whole milk Sysco Classic Salt and Sysco Imperial McCormick freshly ground black pepper
oz. Sysco Classic allpurpose flour
oz. Arrezzio Imperial basil pesto
2 Tbsp. Sysco Classic pumpkin purée
4 oz. Wholesome Farms butter, plus more for drizzling
SEARED HALIBUT
4 Tbsp. Arrezzio Imperial olive oil blend
4-6 oz. halibut fillets
2 mini peppers, cut into strips
¼ oz. Block and Barrel pork rinds
1 cucumber, peeled and shaved into thin strips
1 lemon
½ oz. pumpkin seed oil

 

Directions:
Fill a 5-quart stockpot with 3 quarts water, add the vegetable base and bring to a boil. In a medium bowl, combine the eggs and milk with salt and pepper to taste and gradually add the flour until you have a smooth dough. Fold in the basil pesto and pumpkin purée. When the water is boiling, form a test dumpling using a teaspoon. Dip the spoon into the hot water, then cut out a small piece of dough and place it in the hot vegetable stock. Cook for about 3 minutes, then remove and test for doneness. Cook the remaining dumplings, then place them in a coldwater bath.
When ready to serve, heat half the butter and sauté the dumpings in the pan until golden brown. Heat a sauté pan, add the oil and when it’s hot, add halibut, seasoned with salt and pepper. Cook for 2 minutes on each side. Briefly grill the mini pepper strips. Cook the pork rind in a deep fryer. Place the halibut onto a serving plate, top with the raw cucumbers and cooked pork rind and garnish with the pepper. Arrange the spaetzle into separate piles. Melt the remaining butter, add the juice of a lemon, season with salt and pepper and pour onto the plate. Drizzle with pumpkin seed oil and melted butter.