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Welcome to Fish Du Jour. I'm your host Antonio Mieleka. Today I'm super excited
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We're going to think outside the box here with our fish creation. We're going to PEI
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We have unbelievable stuffed lobster agnolotti. This is homemade pasta. We stuffed it with some
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beautiful lobster meat and of course the main event we have is your halibut
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Here's the thing I'm gonna be honest I went out fishing last weekend I was
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hoping to impress Ange and Pete. I went pickerel fishing that's why we're doing
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halibut today I actually had to go to the market I had to purchase this fish because I got skunked absolutely skunked not happy about it I was hoping to
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impress today guys but I'll tell you what I'm still gonna impress it's gonna to be fun. Let's get right to it. So let's go over the ingredients today. We have garlic
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heavy cream. You're going to need heavy cream for this dish. So if you're on a diet
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please don't try this at home. Fresh Parmesan cheese. Can't have pasta without cheese. I'm
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Italian. Imagine coming to the table without cheese and there's pasta. We ain't eating
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Heirloom cherry tomatoes. We got different types of tomatoes, different colors. It's going to look
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amazing. The main event right here. These are these homemade lobster stuffed
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agnolotis. Last thing, but not least, is the halibut. Again, we got fresh PEI
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halibut to go with the lobster. We're going to put it all together. Let's get
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fired up. First thing I want to do is get this pan really, really hot. It's really
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important. What we're going to do, again, a little bit of olive oil, bring it to the
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pan. As that's going, we can start working. First thing, garlic. Just squash that down
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simple with your knife. Then, chop. You want to mince that garlic nice and fine into the
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pan, just like so. Next, heirloom cherry tomatoes. Again, all different types of tomatoes. We're
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We're going to cut it up, let's get these sizzling with the garlic
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You're going to start hearing that pan going any second. Now, once you get this thing going here, you've got to remember I'm at home in my basement
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so if the fire alarm goes off, it's not my fault, we're just trying to get fired up down here
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Getting all of these tomatoes in with the garlic, really essential, you've got to work
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quick you can always have this stuff prepared on the side so that way all you doing is adding everything into the dish Obviously just give that a nice little mix You going to see everything come together here The garlic
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the tomatoes. Now what I'm going to do is I'm going to reduce the heat
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Very, very important. You don't want to burn that garlic. Okay, once you get your tomatoes sweating off with the garlic
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It's an indication to lower the heat. Now we're going to let this simmer for a little bit and let's talk about our next ingredient
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We have Sambuca. Now, we're going to add a little bit of Sambuca. What this is is it's an Italian liqueur
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It's quite sweet. It's got a little bit of a, I guess a licorice kind of flavor
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I'll tell you what, when you combine this with the tomatoes, the garlic, with the fish
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it's going to be unbelievable. We're not going to put this in just yet, but while this is going, I just wanted to inform
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you exactly what we're using here. Now we've got this browning up nice
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Let's start with our fish. What I want to do here, very simple
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I don't want to cut this paper thin. We actually want to enjoy this fish in a dish
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Just like so. Drop it right in. Again, what's happening here is these tomatoes are reducing down, the garlic is cooking
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we're adding the fish, and all you want to do is sort of brown it off
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Now, if you overcook this fish, what's going to happen is, it's going to be quite rubbery
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And you don't want that, you want it to be nice and tender. So all we're doing is quickly browning it off
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The aroma that's coming out of here is unbelievable. My kids are upstairs doing their homeschooling
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They're probably wondering what the heck's going on down here. Well, we're having a party
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You can see the tomatoes are starting to wilt. I can smell the halibut
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Unbelievable. I think it's about that time we set this place on fire, shall we
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Now, don't try this at home if you're not comfortable with flames
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Now, obviously, liqueur, vodka, white wine, when you're adding it to a flame, it's going
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to create a little bit of fire. That's okay. What you want to do is you want to get this going
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The alcohol is actually going to burn out. It's going to cook right through. The flame will go down
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That the indication that the alcohol has been literally cooked right through Once it starts sizzling boom we call that flamb As I turning it you can see the alcohol has already been burned out
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As you can see, the alcohol is literally cooked out, no more flame
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You can see this really, really rich color coming out when that sambuca hit
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Now what we're going to do is simply get our heavy cream and add it to the pan
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And the color is going to really come out in this dish when you start mixing those heirloom
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cherry tomatoes with the cream. Now if you're into spice you can always add some pepperoncino, some hot peppers to this
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For me I'm just going to keep it nice and light. I want to really, really get that flavor of the fish
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Once this comes to a complete boil, we're going to lower the heat, get it on a simmer
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That cream is going to thicken up. All these flavors are going to start combining. We have some Parmesan cheese
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We have some fresh basil. We're going to save that to the end. And now we're going to get to the second part of the main event right here
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These are these homemade lobster stuffed agnolotes. As this is starting to simmer, I've already blanched these off
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I blanched them off because it's fresh pasta. It only took a couple minutes. That's it
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Blanch them off. Put them on the side. What's going to happen? You're going to drop them in just like so
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Reduce the heat. These are actually going to come right back up to temperature
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Be nice al dente. That's how I like to eat my pasta. And just sort of mix it through the sauce just like so
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You can actually see the sauce starting to turn a little bit of rosé-ish from those tomatoes
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We're going to keep this on a simmer just for a couple minutes
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All we want to do is cook through and penetrate right down to that lobster meat so it's nice
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and hot. And we're going to plate this beauty coming right up shortly
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Now when we're plating this pasta, obviously I like to use just a straight up pasta bowl
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I would not use a flat plate when you're eating pasta or you're having anything with
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sauce in it obviously look at the colors of this the sauce is getting nice and thick you can see
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as it stays on that pasta is literally cooking through keep mixing it
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just like so right before we played it fresh parmigiano cheese just like this
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I'm gonna save a little bit for the garnish. Let's get that in there
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This is gonna help actually thicken the sauce and add a really nice element of saltiness as well Looks like our pasta is just about done Give it a little mix Now very important
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don't have to use fresh pasta. You don't have to use lobster stuffed on
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gnocchi. You can do this with penne, you can do this with linguine, you can do
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this with anything. You could throw mussels, you could throw shrimp, you could
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throw whatever you want in this dish. If I would have caught in a walleye, that would have been in this dish, period
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But today, we got some beautiful halibut, and I'm pretty sure nobody's going to complain about it
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So let's plate these up. We're going to do them one at a time
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Beautiful agnolotti. Just like so. I want to get those cherry tomatoes
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all the chunks of halibut. Look at that. Absolutely beautiful. Get those colors going
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We're going to garnish some extra sauce. One more. Here we go
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Just like so. Now, that's done. Presentation is everything. We're going to wipe the rim of the plate
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Okay. Let this go all over Pete Bowman's face, not on the plate. Okay
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Fresh basil. so important this is gonna bring the colors right out
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rough chop is fine just on top like so and this is gonna help bring out the
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color the aroma last but not least cannot pasta without cheese just like so
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I'm going to tell you something right here. Might have got skunked on a lake, but I didn't get skunked in my house
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This is absolutely beautiful. I'm telling you right now, you serve this at your next dinner party
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How easy was that? Five minutes. I'll tell you right now, you're going to look like a celebrity in your own house
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I'm Chef Antonio. This is a fish du jour. And I'm telling you right now, it's that easy
