Halibut with Einkorn, Morels and Tempura Ramps

This elegant dish from Seattle chef Edouardo Jordan features high-in-protein einkorn, the oldest and smallest variety of wheat berry and the only one that's never been hybridized. Its sweetness is perfect with the earthy morels. The fried ramps are more than just a flourish--they're spectacularly tasty.

  • Total Time:
  • Servings: 4

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Ingredients

halibut
  • 1/4 cup kosher salt, plus more for seasoning
  • Four 5-ounce skinless halibut fillets
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
einkorn
  • 1 cup einkorn or wheat berries
  • 1/2 yellow onion
  • 1 bay leaf
morels
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound fresh morels, cleaned (4 cups)
  • 1/4 cup finely chopped onion
  • Kosher salt
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped thyme, plus thyme leaves for garnish
preserved lemon vinaigrette
  • 1 preserved lemon, seeded and chopped (3 ounces)
  • 3 tablespoons water
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons muscatel vinegar or sherry vinegar
tempura ramps
  • Canola oil, for frying
  • 3/4 cup (4 ounces) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon baking powder
  • 1 cup chilled soda water
  • 4 ramps, trimmed

How to make this recipe

  1. Make the halibut

    In a bowl, whisk 4 cups of water with the 
1/4 cup of salt. Add the halibut; refrigerate for 1 hour.

  2. Meanwhile, make the einkorn

    In a medium saucepan, combine the einkorn, onion and bay leaf with enough water to cover by 2 inches. Bring to a boil and cook over moderate heat until tender, about 30 minutes. Drain and transfer to a bowl; discard the onion and bay leaf.

  3. Make the morels

    In a large skillet, heat the oil. Add the morels and onion and season with salt. Cook over moderately high heat, stirring occasionally, until the morels are tender and dry, 8 minutes. Reserve half of the morels in a bowl; add the rest to the einkorn and stir in the parsley and chopped thyme.

  4. Make the vinaigrette

    In a blender, puree all of the ingredients until smooth. Add 1/4 cup of the vinaigrette to the einkorn, season with salt and mix well.

  5. Preheat the oven to 425°. Line a baking sheet with parchment. Remove the halibut from the brine and pat dry. Rub with the olive oil and season with salt. Arrange on the sheet and bake for 8 minutes, until just cooked through but not browned. Drizzle with the lemon juice.

  6. Meanwhile, fry the ramps

    In a large enameled cast-iron casserole, heat 3 inches of oil to 350°. Set a rack over a baking sheet and line with paper towels. In a bowl, whisk all of the ingredients except the soda and ramps. Whisk in the cold soda to form a batter. Dip the ramps in the batter, letting the excess drip off. Fry the ramps in batches, turning, until crisp, about 2 minutes. Transfer to the paper towels to drain.

  7. Spread the vinaigrette into bowls. Top with the einkorn and halibut. Garnish with the morels, ramps and thyme.

Notes

Einkorn is available at natural markets and on amazon.com.

Suggested Pairing

Vibrant California Chardonnay.

Contributed By Photo © Con Poulos Published July 2016





1077384 recipes/halibut-einkorn-morels-and-tempura-ramps 2016-06-10T13:05:32+00:00 Edouardo Jordan 4 july-2016 recipes,halibut-einkorn-morels-and-tempura-ramps 1077384
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