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HALIBUT, LOBSTER CAVATELLI, APRICOT SALAD

HALIBUT, LOBSTER CAVATELLI, APRICOT SALAD

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Ingredients

1 clove garlic
Cilantro Gremolata
1/2 cup cilantro
1/4 cup mint
1 lemon
1 medium shallot
chili to taste
1/2 cup Olive Oil
Lobster and Pea Soffritto with Bacon
1/2 cup Onion
1/8 cup Garlic
1/4 cup red bell pepper
1/4 cup tomato small dice
1/2 cup cooked lobster meat
1/8 cup bacon
1/2 cup Butter
1/4 cup Olive Oil
1 litre bleached peas
250 grams cavatelli pasta
Pepper
Apricot Salad
2 fresh apricots
1 teaspoon Lemon Juice
1 handful pea sprouts
  • Medium

Ingredients

  • Cilantro Gremolata

  • Lobster and Pea Soffritto with Bacon

  • Apricot Salad

Directions

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Here’s what to look for when buying fresh fish: Firstly, buy fish whole and have it filleted by your fish monger. Once bought, it should be consumed within a day or maximum two days. Before buying fish, look for bright clear eyes. The fish should not have a pungy smell, or be dull in colour. The fish should smell like clear water or ocean.

Gremolata and Soffritto sound complicated but are easy.

Gremolata is a garnish made in a blender. It consists of minced parsley, lemon peel and garlic. It’s used in dishes to add a fresh, sprightly flavor. I use it in this dish as a spread on top of the Halibut to add a hint of flavor.

Italian Soffritto is a mixture typically made with diced onion, celery, bell pepper, and tomato lightly sautéed with olive oil. It can be used to flavour soup and sauces, and goes well with almost any dish. It is made by a quick sauté.

Cilantro Gremolata

  1. Blend all ingredients in blender

Halibut

  1. Marinate the halibut in the cilantro gremolata in the fridge for a minimum of 1 hour.

Soffritto:

  1. Place Onion and Garlic in a sauté pan with Butter and Olive Oil, turn on low heat to lightly brown the Onion and Garlic.
  2. Add the Bacon and cook on low for 2 min.
  3. Add Bell Pepper and Tomato and continue to cook until Peppers are tender.
  4. Remove from heat.

Pasta and Halibut

  1. Cook pasta in salted water. Be sure to add the salt to the boiling water just before the pasta goes in.
  2. While the pasta is cooking, season the Halibut with Salt and Pepper, grill for 5 to 10 min depending on desired doneness. (Make sure that both the grill and the fish are well oiled.)
  3. I recommend the Halibut to be medium as it becomes dry when cooked well done.
  4. Deglaze with white wine.

Plating:

  1. While the Halibut is cooking:
  2. Warm up Soffritto and add Peas and diced Lobster.
  3. Spread Soffritto, Peas and diced Lobster on plate.
  4. Place Halibut on top.
  5. Spread a bit more Cilantro Gremolata onto the Halibut.
  6. Top with Apricot Salad, and Toasted Walnuts.

Lorenzo Loseto

Lorenzo Loseto, one of Canada’s premier chefs, has been the Executive Chef of George since its inception in 2004. His modern approach to cooking, combined with his classic training, has allowed him to create a unique and entertaining food experience.

Born in Bari, Italy, Loseto’s decision to become a Chef is connected to his Italian home cooking roots. A culinary apprenticeship was his goal because he was determined to use his Italian heritage as a foundation that allows him today to be as diversified in his culinary career.

Chef Loseto places an emphasis on seasonal, natural and sustainable food. He creates a daily blind tasting menu where guests are encouraged to try many courses in order to fully explore the bold flavours and textures of his cooking.

“I like to call my cuisine Toronto Cuisine. The food is entrenched with tradition but influenced by the Multiculturalism of Toronto. The menus are inspired by the seasons and have a strong emphasis on fruits and vegetables. At George, Omnivores and Vegetarians are able to dine with equal diversity” says Loseto.

Chef Loseto credits his family for a large part of his success. Prior to joining George, he honed his skills in some of Canada’s finest kitchens. He is also a culinary professor and a mentor to many apprentices.

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