 Spanish River Grill
Executive Chef Henry Salgado
Pan Roasted Halibut, Sweet Potato Hash, Serrano Wrapped Turkey Figs, Buerre Rouge
Serrano Wrapped Turkey Figs:
Ingredients:
6 ripe turkey figs, stemmed and washed
6 paper thin slices of Serrano ham
½ cup sherry wine vinegar
¼ cup honey
Method:
Wrap Serrano ham around figs & baste with ½ cup sherry wine vinegar
& ¼ cup honey. Reserve basting liquid for fish.
Heat in 350 degree oven until ham is slightly crisp, approximately 10
minutes. These can be made ahead & kept at room temperature.
Sweet Potato Hash:
Ingredients:
3 large sweet potatoes diced small & blanched until just tender. Do not over cook. Set aside.
Sauté
1 T. jalapeño, seeded & minced
1 T. red pepper, seeded & minced
1 T. green pepper, seeded & minced
½ yellow onion, minced
1 T. garlic, minced
1 T. salt
1 t. pepper
1 t. nutmeg
Sauté all the above in 2 T. extra virgin olive oil
Add potatoes & sauté until light brown
Buerre Rouge
Ingredients:
1 cup red wine
1 t. pepper corns
1 slice shallot
2 bay leaves
½ cup heavy cream
¾ lb. cold butter, cubed
Method:
Combine in stainless steel pan: red wine, pepper corns, shallot and bay leaves and simmer over medium heat until reduced by ¾.
Add the cream & reduce by ½ .
Whisk in cold butter.
Strain & use immediately or hold in bain marie.
Fish:
3 lb halibut or other firm white fish (grouper, pompano)
Brown in hot pan with extra virgin olive oil & transfer to baking dish
Bake in 400 degree oven for 10 – 12 minutes
Chef’s note: For extra flavor, baste fish with reserved sherry vinegar & honey mixture before baking
Assemble:
Place sweet potato hash in center of plate. Place one serving of
fish on top, creating height. Place one Serrano wrapped fig on
plate & carefully spoon buerre rouge around fish covering the
bottom of the plate
Serves 6
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