by Chef Graham Elliot Bowles
Yield: 4 Servings
1 quart heavy cream
2 1/2 quarts water
1/4 pound butter
1 cup grated parmesan cheese
Salt and pepper
4 cups polenta
4 Tablespoons olive oil
1/2 pound capers, rinsed thoroughly
1 pound golden raisins
1 cup balsamic vinegar
1/2 cup orange juice
4 5-ounce halibut fillets
In a saucepot, heat heavy cream and water. Bring to a simmer, and add the butter and cheese. Season with salt. Rapidly whisk in the polenta until very thick. Then evenly spoon onto a baking sheet. Cover with parchment paper refrigerate until cool. Then use ring cutters to cut out desired shape.
Heat 2 Tablespoons oil in a skillet. Saute the polenta until crisp and golden brown on both sides. In a saucepot over medium heat, combine the capers, raisins, vinegar, and orange juice. Simmer until almost all the liquid has been absorbed, then strain. Heat remaining 2 Tablespoons oil in a skillet. Season the halibut with salt and pepper and sear until golden brown on both sides, and cooked through, about 7 minutes. Serve on the polenta, and top with the chutney.
Round Out the Meal:
With sauteed baby spinach.
Wine Pairing:
A Chardonnay.