If you happen to’re nonetheless deciding what to organize for New 12 months’s Eve celebrations at residence, Duke’s Seafood and Dockside at Duke’s has a advice.
SEATTLE — This 12 months marks the primary time the House Needle will welcome in-person crowds for the reason that COVID-19 pandemic started in 2020.
Current adjustments to pandemic pointers have additionally prompted extra folks to host their very own in-person New 12 months’s Eve gatherings.
To assist folks put together for the large night time, Dockside at Duke’s had their Government Chef, Amanda Herrera, cease by KING 5 with an indication of how you can make an “Alaska Kodiak Island Halibut and Leek Tart” appetizer. Herrera mentioned it is “good” for NYE events.
To look at Herrera’s demonstration and listen to her recommendations on getting ready the dish, try the video above.
Duke’s Seafood has been a well-liked Seattle spot for greater than 45 years, however has made adjustments alongside the best way by specializing in sustainable meals and elevating consciousness of the pressing want to revive salmon.
It was based by Duke Moscrip in 1977 and continues to be household owned and operated with a group of seven eating places within the Puget Sound space.
In 2019, Duke’s Seafood launched Dockside at Duke’s, a particular occasion area on the decrease degree of the Duke’s South Lake Union location.
Dockside at Duke’s has hosted inside courtyard and dockside occasions together with reunions, company occasions, weddings, fundraisers and household celebrations.
Halibut and leek pie from Alaska’s Kodiak Island
By Amanda Herrera, Government Chef, Dockside at Duke’s
- 10 ounces Alaskan halibut, cooked and cooled
- ½ cup caramelized onion aioli (recipe to observe)
- ¼ cup chives – use for the inexperienced portion and chop finely
- 1 lemon – grated
- Chives – reduce into ½ items to embellish the tart
- 15 every mini puff pastry cup
- salt and pepper to style
There are a number of alternative ways to prepare dinner halibut: steamed, poached, seared, baked, and even grilled. This can be a nice recipe to make with any leftover fish you will have from a earlier meal. The cooking technique is as much as you, however for this recipe, the fish must be chilly.
To bake: Reduce halibut into 1-inch cubes. Toss the halibut in olive oil and season with salt and pepper. Bake within the oven at 375 for 9 minutes, till translucent. Cool in fridge.
For the caramelized leek aioli:
- 1/four cup additional virgin olive oil
- 2 giant leeks or 6 small leeks, white and lightweight inexperienced parts, properly rinsed and chopped
- four garlic cloves
- Kosher salt and freshly floor pepper to style
- 1 egg and 1 egg yolk
- 1 cup of additional virgin olive oil
- 1 teaspoon Dijon mustard
- juice of 1 lemon
1. In a big skillet over medium-high warmth, warmth the olive oil. Add the leeks and prepare dinner, stirring sometimes, till simply starting to melt and caramelize. About eight minutes.
2. Take away the leeks from the warmth and allow them to cool in a bowl.
three. In a meals processor, mix lemon juice, Dijon, garlic, egg, and egg yolk and pulse to mix. With the machine operating, slowly add a number of drops of canola oil, then observe with a gradual, regular stream of oil. Proceed mixing till totally mixed and thickened. Spice with salt and pepper.
four. Switch to a bowl and add the leek combination.
1. In a bowl, crumble the halibut.
2. Add the leek aioli and toss to coat and mix.
three. Combine collectively the sliced spring onions and lemon zest.
four. Style the combination and see if it wants extra salt, pepper, or aioli.
5. Take away the phyllo pie from the package deal and spoon it into the halibut salad.
6. Garnish with a chive stick and serve.