One BIG Recipe: Citrus Infusion Feast

Difficulty:
1/5

Servings: 4

Ease of Preparation: Medium

 


Menu

BLOOD ORANGE, CARROT, AND CARDAMOM SOUPclick here for the individual recipe

HALIBUT EN PAPILOTTE – click here for the individual recipe

GRILLED & HONEY GLAZED FENNEL WEDGESclick here for the individual recipe

RED LENTILS WITH HERBS AND CITRUSclick here for the individual recipe

LEMON CURD WITH WHITE CHOCOLATE CRUMBLE AND BLACKBERRIESclick here for the individual recipe

 

Click here to download the One BIG Recipe as One BIG PDF

 


 

Shopping List

Pantry: On hand: Need (Minimum): Yes/no:
Olive oil   3 tablespoons (45 ml)  
Salt X    
Pepper X    
Honey   2 tablespoons (30 ml)  
Soy sauce   2 teaspoons (10 ml)  
Coconut oil   2 teaspoons (10 ml)  
Tomato paste   6 ounces (170 g)  
Ground cumin   2 tablespoons (30 ml)  
Red lentils   2 cups (470 ml  
Vegetable stock   9 cups (2.2 L)  
White pepper   To taste  
White wine   ¼ cup (60 ml)  
Sugar   2/3 cup (160 ml)  
Milk powder   ¼ cup (60 ml)  
Cornstarch   ½ cup (120 ml)  
Light brown sugar   ¼ (60 ml)  
White chocolate   4 ounces (113 g)  
Cardamom pods   4  
       
Dairy:      
Egg   5  
Butter   3/4 cup (180 ml)  
       
Produce:      
Fennel   2 heads  
Orange   ½  
Onion   2  
Garlic   7  
Ginger   5 tablespoons (75 ml)  
Carrots   1 ¼ pounds (567 g)  
Parsnips   2  
Lemon   2  
Parsley   Garnish  
Cilantro   Garnish  
Thyme   8 sprigs  
Lemon balm   2 sprigs  
Blackberries   14 ounces (397 g)  
Micro mint   1 package  
Blood orange   1  
       
Fishmonger:      
Halibut   2 x 6 ounce (170 g)  
       
Special Equipment:      
Butchers twine      

 


 

Mise en Place, about 1.5 hours before dinner

  • Do the Knifework for the Soup and Lentils:
    • Chop the onions for both recipes
    • Peel and chop the carrots for both recipes
    • Peel and chop the parsnips
    • Mince the garlic for both recipes
    • Chop the parsley and cilantro
  • Start the Soup:
    • In a heavy bottomed Dutch oven over medium heat, warm the olive oil.
    • Add the onions, carrots, and garlic. Season with salt and pepper, and cook until the vegetables are softened, 4-5 minutes.
    • Reduce the heat to low and cover the pot, allowing the vegetables to sweat and soften further, 12-15 minutes.
  • Make the Lemon Curd:
    • Place egg yolks, granulated sugar, lemon zest, lemon juice, into the bowl of a double boiler.
    • Using a whisk, whisk until completely blended, then continue to whisk as the curd cooks.
    • Constantly whisk until the mixture becomes thick.
    • Remove bowl from heat.
    • Whisk sliced butter into curd, one piece at a time until fully incorporated.
    • Pour curd into a jar or bowl and place a plastic wrap directly on top of the curd so that it is in contact with the curd.
    • Cool the curd to room temp, about 30 minutes- the curd will continue to thicken as it cools.
    • Place in the refrigerator to chill until ready to use, at least 30 minutes or up to 10 days.
  • Make the White Chocolate Crumble:
    • Preheat the oven to 325 F (160 C)
    • In a bowl, mix the milk powder, cornstarch, and 2 tablespoons (30 ml) of the sugar together.
    • Pour the melted butter, then the melted white chocolate over the mixture while mixing with a spoon until a crumb forms.
    • Scatter the crumb over a parchment lined baking sheet and bake for 9-10 minutes until golden.
  • Start the Lentils:
    • In a large pot over medium heat, melt the coconut oil.
    • Add the onion and cook, stirring occasionally, until translucent, 3-4 minutes.
    • Add the garlic and ginger and cook, stirring, until fragrant, 1-2 minutes.
    • Add the carrots and parsnips, stirring to coat. Season with salt and pepper, then add the tomato paste and cumin. Allow to cook, stirring occasionally, for 1-2 minutes more.
    • Add the lentils, stir to coat, then add the vegetable stock and bring the mixture to a boil.
    • Reduce the heat to a simmer, cover the pot, and allow to cook until the lentils are tender but retain their shape, 20-25 minutes.

Get cookin’! – about an hour before dinner

  • Continue the Soup:
    • Add the blood orange zest, cardamom, and thyme. Stir to coat.
    • Add the vegetable stock, raise the heat to medium and allow the mixture to come to a simmer. Simmer for 8-10 minutes.
  • Prepare the Halibut:
    • Pre-heat the oven to 400 F (205 C).
    • Cut 2 large squares of parchment paper, roughly 13 x 15 inches (33.02 x 38.1 cm).
    • Season the halibut with salt and white pepper and place one filet on each parchment square.
    • Top the filets with lemon slices, then ginger, then sprigs of thyme and lemon balm.
    • Brush the outer rim of the parchment squares with egg white, dot each fish with half of the butter, then sprinkle with half of the wine per fish.
    • Fold each parchment square by folding one half of the paper over onto the other half and press together. Make a series of straight folds on the outer rim of the squares to seal the edge together.
    • Place the parchment parcels on a baking sheet and transfer to the oven. Bake for 10-12 minutes. The parcels should be puffed up and slightly browned, and the fish should feel firm to the touch when pressed on gently through the paper.
  • Cure the Blackberries:
    • Mix the blackberries with the remaining sugar and let cure for at least 30 minutes.
  • Back to the Soup:
    • Discard the thyme. Ladle the soup into a blender, in batches if necessary, and blitz until smooth.
    • While the blender is running, stream in the blood orange juice.
  • Serve the Soup:
    • Ladle soup into warm bowls and garnish with argan oil, more orange zest and thyme leaves

Dinner time! – about 30 minutes before dinner

  •  Prepare the Fennel:
    • Cut the fennel into wedges.
    • In a small bowl, whisk together the orange juice, zest, honey.
  • Grill the Fennel:
    • Preheat the grill to high.
    • Brush the fennel with olive oil and season with salt and pepper.
    • Grill the fennel until charred and tender, roughly 3-5 minutes per side.
    • Brush the fennel with the honey/orange/soy mixture while it grills.
  • Finish the Lentils:
    • Add the lemon juice, parsley, and cilantro, and stir to combine.

  • Serve the Halibut, Fennel, and Lentils:
    • Place the parcels on a plate along with the lentils and grilled fennel and serve immediately, opening at the table to release the aromas.

Sit down and enjoy – great work!

  • Serve the Dessert:
    • Spoon the chilled lemon curd onto plates.
    • Spoon 3 piles of the white chocolate crumble onto the edges of the curd.
    • Artfully place any number or sugar-cured blackberries amongst the piles of crumble.
    • Garnish among the piles of crumble with mint.

That’s it! You’re done! Take a bow!