La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 25)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Winter Fruit Chutney
1 – tablespoon olive oil
½ – cup finely chopped sweet onion
½ – cup thinly sliced red pepper
6 – ripe pears, peeled and cut into small chunks
1 – cup packed brown sugar
½ – cup golden raisins
¼ – cup chopped crystallized ginger
1 – cup apple cider vinegar
½ – teaspoon ground cinnamon
¼ – teaspoon ground allspice
Salt to taste
Heat the oil over medium heat in a non-reactive saucepan, sauté the onion for a few minutes until
softened and stir in the red pepper. Cook for a few minutes, then add the remainder of the ingredients.
Bring to a boil, move the pan to the plaque and simmer for 20 minutes until thickened. Cool and
transfer to a jar with tight fitting lid. The chutney can be used for a week to 10 days.
Pan Roasted Halibut
Lemon Basil Risotto
Sautéed Red Chard
Ricotta Donuts
Meal Preparation Plan
Pan roasting the fish over high heat and finishing it on the plaque gives the fish a nice crisp skin while
maintaining a delicate moist interior. The fish can also be oven roasted with great results. Cooking
time, either way, is about 12-15 minutes.
The risotto with the subtle aromatics of Meyer lemon zest and basil pairs well with fish or chicken
and takes approximately 30 minutes to cook. The chard needs only 10 minutes. The doughnut batter
needs to rest for an hour before cooking, so heat the oil while you are eating. It will only take minutes
to cook the doughnuts after dinner. They are a light and oh so delicious treat.
Pan Roasted Halibut
1 ¼ – lbs halibut cut into 4 portions
1 – tablespoon olive oil
1 – teaspoon herbs de Provence
¼ – teaspoon mild smoked paprika
Kosher salt and fresh pepper
½ – cup white wine
Combine the olive oil with the seasonings in a glass pie dish, coat the halibut pieces with the
seasoning and set to one side until ready to use.
Heat a good quality sauté pan over the front left gas burner set to medium heat. Add the oil and
increase the heat to high. Carefully lay the fish into the pan skin side up. Cook the fish for 4-5 minutes
until it releases easily from the pan. Turn the fish and cook on the other side for another 3-4 minutes.
Move the pan to the rear of the plaque and pour in the wine. Simmer the fish for another 4-5 minutes
over low heat until cooked through.