Recipe of the Week from Marigold Lodge: Steamed Halibut in Borscht with Chive-Horseradish Sauce
As the spring holidays approach, we thought we’d share some more recipes from Marigold Lodge, perhaps to inspire you in your own planning for Passover and Easter meals.
This is the first in a series of three recipes. Visit Discover on Fridays to find out what the next two will be.
Steamed Halibut in Borscht with Chive-Horseradish Sauce (Dairy and Pareve)
Serves 8
2 Tbsp. olive oil or corn oil
1 medium onion, julienned
1 cup fennel, julienned
2 Tbsp. sliced garlic
2 sprigs fresh thyme
2 sprigs fresh flatleaf parsley
1 cup chopped savoy cabbage, plus 3 of the darker outer leaves, finely julienned
1 quart well-seasoned chicken or vegetable stock
4 cups peeled fresh beets, julienned (about 1 ½ bunches)
Salt and freshly ground pepper to taste
1 cup crème fraiche or sour cream
¼ cup prepared white horseradish
½ tsp. sugar
1 Tbsp. chopped chives
8 halibut steaks or fillets, each 4 to 6 ounces
Heat oil in a heavy 3-quart saucepan. Add onions and fennel; cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley, and chopped cabbage in a double thickness of cheesecloth and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove form heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.
Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.
Mix crème fraiche or sour cream with horseradish, sugar, and chives. This sauce can be gently warmed in a small saucepan or chilled to serve cold.
To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup bowl, sprinkle with julienned cabbage and top with fish. Serve horseradish sauce, warm or chilled, on the side.