{"id":2003,"date":"2013-04-09T13:19:15","date_gmt":"2013-04-09T17:19:15","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=2003"},"modified":"2013-04-09T13:19:49","modified_gmt":"2013-04-09T17:19:49","slug":"lettuce-wrapped-halibut-with-dill-cream-laura-calder","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2013\/04\/09\/lettuce-wrapped-halibut-with-dill-cream-laura-calder\/","title":{"rendered":"Lettuce-wrapped Halibut with Dill Cream  &#8211; Laura Calder"},"content":{"rendered":"<h4>Radishes and peas<\/h4>\n<ul>\n<li>2\u00a0tablespoons\u00a0butter<\/li>\n<li>2\u00a0bunches\u00a0radishes, about 1-1\/4 pounds\/460 g, quartered or sliced<\/li>\n<li>2\u00a0cups\u00a0freshly shelled peas<\/li>\n<li>1\u00a0pinch\u00a0Salt and pepper<\/li>\n<li>2\u00a0green onions, thinly sliced<\/li>\n<li>handful\u00a0of chopped fresh dill<\/li>\n<\/ul>\n<h4><strong>Fish and Sauce<\/strong><\/h4>\n<ul>\n<li>8\u00a0large Boston lettuce leaves<\/li>\n<li>Salt and pepper<\/li>\n<li>4\u00a0fillets\u00a0halibut, about 4 ounces\/110 g each<\/li>\n<li>3\u00a0stalks\u00a0dill, chopped<\/li>\n<li>1\u00a0shallot<\/li>\n<li>1\/2\u00a0clove\u00a0garlic<\/li>\n<li>1\/2\u00a0cup\u00a0white wine<\/li>\n<li>1 1\/4\u00a0cups\u00a0chicken stock<\/li>\n<li>1 1\/4\u00a0cups\u00a0cream<\/li>\n<li>2\u00a0tablespoons\u00a0butter<\/li>\n<li>Salt and pepper<\/li>\n<li>Lemon juice, to taste<\/li>\n<li>pinch\u00a0dill sprigs for garnish<\/li>\n<\/ul>\n<div>\n<h4><strong>Radishes and peas<\/strong><\/h4>\n<ol>\n<li>Melt the butter in a saut\u00e9 pan and gently cook the radishes until half cooked. Add the peas with 1\/4 cup\/60 ml water. Continue cooking until the peas and radishes are tender Season, and scatter over the green onions and dill.<\/li>\n<\/ol>\n<h4><strong>Fish and Sauce<\/strong><\/h4>\n<ol>\n<li>For the fish bundles: Lay the lettuce leaves in a saut\u00e9 pan of boiling salted water for a few seconds. Remove, and immediately plunge in an ice bath. Lay flat on tea towels to drain, gently patting them dry. Remove the ribs, so you have strips of lettuce. Lay a few leaves on a board, slightly overlapping. Lay a fish fillet on top. Season, and neatly fold the lettuce leaves over to make a neat package, with the end of the fish visible out the ends. Make the other three bundles. If you\u2019re not cooking until much later, wrap and refrigerate. Otherwise, just set them aside.<\/li>\n<li>For the sauce: Put the dill stalks, shallot, garlic, wine, and stock in a saucepan. Boil to reduce by three-quarters. Strain, and return to a clean saucepan. Add the cream and simmer to sauce consistency, about 5 minutes. Remove from the heat. Whisk in the butter a piece at a time. Taste, and season with salt, pepper, and lemon juice, if needed.<\/li>\n<li>Lay the fish bundles in a bamboo steamer over a saucepan of 2-inches\/5 cm boiling water. Steam until the fish is just cooked, about 10 minutes. Serve with the sauce (passed in a sauceboat). A bed of radishes and peas is the perfect accompaniment.<\/li>\n<li>For the plate: Enjoy a piece of fish and a tumble of radishes and peas side by side on a plate.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Radishes and peas 2\u00a0tablespoons\u00a0butter 2\u00a0bunches\u00a0radishes, about 1-1\/4 pounds\/460 g, quartered or sliced 2\u00a0cups\u00a0freshly shelled peas 1\u00a0pinch\u00a0Salt and pepper 2\u00a0green onions, thinly sliced handful\u00a0of chopped fresh dill Fish and Sauce 8\u00a0large Boston lettuce leaves Salt and pepper 4\u00a0fillets\u00a0halibut, about 4 ounces\/110 &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2013\/04\/09\/lettuce-wrapped-halibut-with-dill-cream-laura-calder\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,85,12],"tags":[4,519],"class_list":["post-2003","post","type-post","status-publish","format-standard","hentry","category-entree","category-fish","category-seafood","tag-main","tag-seafood"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=2003"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2003\/revisions"}],"predecessor-version":[{"id":2005,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/2003\/revisions\/2005"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=2003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=2003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=2003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}