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Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Monday, November 06, 2006

*HALIBUT BATHED IN A POMEGRANATE BUTTER SAUCE*****

Phyllis Segura copyright 2006

I created this dish for an event for a group from the New York Women's Culinary Alliance. It is one of those unusual but magical combinations. It sounds heavy but the chemistry is: if you poach fish covered in a fat it doesn't penetrate the fish. I don't know why or how this works but this fish is not greasy. The lightness and the taste is unusual.

Fresh Halibut fillets, cut into serving sized pieces, no skin
Clarified Butter, from 2 pounds of unsalted butter, or Ghee
8 oz.or more of small capers
1-3 T Asian Fish Sauce ( Nam pla)
Pomegranate Molasses
2 whole pomegranates, seeds only


Boil the clarified butter and add the capers and the fish sauce, to taste. Be careful not to brown the butter but to have it boiling.

Place the halibut pieces in a pan to fit. Place the pan on the top runners in the Roasting oven for about 2 minutes or until the fish begins to turn opaque.

Take out the fish and pour the butter over it to cover the fish completely.

Roast another 5 minutes or so and take out. Remove the fish and capers to a warm platter with a fish spatula. Leave the butter in the pan.

Drizzle with Pomegranate Molasses. Toss the pomegranates seeds over decoratively.

Eat immediately.

(It might be possible to save the butter in a container in the freezer for future use in the same dish. But this has not been tested.)

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