CookEat Recipe
Halibut Steaks with Colbert Sauce
Broiled halibut steaks with a lemon-parsley Colbert sauce made from demi-glace and meat glaze.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Divide all the finished demi-glace into small shallow clean containers, cool rapidly and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze. Keep it cold until its measured portion is needed below.
Step 5
Use a six-gallon stockpot with ample headroom. Put in one heavy fresh raw veal knuckle, eight pounds fresh raw beef shin, three sliced carrots, four sliced onions, six sliced leeks, six celery branches and one washed bunch each parsley and chervil. Add enough cold water to cover generously. Bring slowly to a boil, then simmer very gently for at least twelve hours, skimming fat frequently, until the liquid is level with the ingredients. Before straining, verify that the thickest meat on the knuckle and shin has reached 70°C for two minutes, probing away from bone.
Step 6
Strain the stock through clean food-safe cheesecloth into a narrow clean saucepan, removing all meat, bones and aromatics. Measure the actual recovered liquid and gently reduce it to one-third of that volume, skimming as needed.
Step 7
Strain again into a smaller clean saucepan. Gently reduce until the extract is dark and thick like a demi-glace, skimming and stirring frequently to prevent catching.
Step 8
Measure one actual teaspoon of the finished hot meat glaze for the Colbert sauce and keep that small portion hot for immediate use. Divide the remaining glaze into small shallow clean containers, cool rapidly and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 9
Measure two actual gills of the finished chilled demi-glace. Loosen only that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid. Put all of it in a small saucepan with the one measured teaspoon of fresh hot meat glaze. Heat, stirring, until the combined sauce reaches 165°F, then reduce the actual combined liquid by half.
Step 10
Add the separate half ounce butter little by little, stirring briskly as it melts into the sauce. Squeeze in the juice of the one sound lemon, keeping out the seeds, and add the one teaspoon finely minced parsley. Stir well and keep the sauce hot for immediate use.
Step 11
Mix the one teaspoon olive oil, separate one teaspoon salt and half teaspoon white pepper on a plate. Turn three fresh halibut steaks, each weighing three-quarters of a pound, in this seasoning.
Step 12
Arrange the steaks on a clean broiler and broil according to the appliance instructions for about six minutes on each side, continuing until the thickest centre of every steak reaches 145°F away from bone. Transfer with clean utensils to a hot dish, pour all the hot Colbert sauce over and serve promptly.
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