You know what makes a great cook? Know-how. Sure, we all improve with experience, but an understanding of the basics creates a foundation to build from. So, when I was offered a review copy of renowned chef Thomas Gosney’s new book, “Method of Procedure,” I seized the opportunity. Thomas is a professional chef with a gift for teaching others. Not only do his techniques yield great results, he provides great instructions and photos with each recipe. From stock to entrees to desserts, his book is full of delicious recipes that are easy to follow. Once you learn the basics, you can create a variety of dishes with a variety of flavors.
- 2 6 - 8 oz. Fresh Halibut Filets
- 1 tbsp. Olive Oil
- ½ tsp. Sea Salt or Kosher Salt
- Fresh ground Black Pepper to taste
- Saffron Broth
- 1 tbsp. Olive Oil
- 1 Onion, julienne sliced
- 1 Carrot, julienne sliced
- 1 bulb Fennel, julienne sliced (save 1 fennel top sprig)
- 1 tbsp. Fresh chopped Garlic
- 3 cups Chicken Broth, or Vegetable
- 10 threads Saffron, ¼ tsp.
- 2 tbsp. Pernot, or White Wine
- 2 cups Baby Spinach
- 1 cup Sunflower Sprouts, can use Pea or Bean Sprouts
- Preheat oven to 400 degrees. Season fish on both sides with salt and pepper, set aside. Heat olive oil in large pan on medium heat. Add sliced onions and cook until browned. Add Carrot and fennel, continue cooking for 1 minute. Add chopped garlic and saute for additional minute. Add Pernot or White wine. Be careful with Pernot will ignite and flame up if you're using a gas stove. Pour in chicken broth. Add saffron and fennel sprigs breaking it into small pieces. Simmer for 3 - 4 minutes and turn off heat.
- Add olive oil in separate pan on medium high heat. Sear fish by placing in pan and quickly using a circling motion to prevent sticking. Cook for 1 minute and turn fish over, place into preheated oven. Bake for 4 - 5 minutes depending on thickness of the fish. If the halibut is thinly cut reduce time to 2 - 3 minutes. DO NOT OVERCOOK! Halibut will be dry. While the fish is baking place spinach and sprouts into serving bowls. Remove fish from oven. Using a spatula place fish on top of the spinach and sprouts. Bring the saffron broth to a rapid boil and pour over fish, saving the cooked vegetables for the garnish on top. Serve immediately.
The first recipe we decided to was for this fish dish. We placed a spoonful of steamed white rice under the spinach to complete our meal. Wow – all of the flavors play together beautifully. The earthiness of the root vegetables and saffron balance the mineral flavor of the spinach and sprouts and the sea-fresh flavor of the fish. Our brother-in-law, Jerrie, is an avid fisherman and we used a lovely piece of his line-caught Alaskan Halibut to make this delicious dish. The heat from the broth cooks the spinach and keeps the fish moist. This great preparation was easy enough to make on a weeknight. Thomas’ directions are clear and easy to follow with amazing results.
Next, we’re looking forward to trying the Chicken Corn Chowder, Chambord Bacon Dressing, Tandoori Chicken, Herb Stuffed Artichokes, and Peach Cream Pie! This is a wonderful cookbook for anyone who wants to become a better cook. The fundamentals of great cooking will stay with you and support your growth as a home chef. And it’s beautiful enough for a wedding gift.
This book is similar to having a private cooking class with celebrity chef Thomas Gosney in your kitchen. It’s just like Thomas is standing right next to you guiding you along, step-by-step for a successful cuisine! ~ Press Release
To learn more about Thomas Gosney and his great new cookbook, visit his website.