Foolishly, Jim introduced Peta to the world of Hulu, AKA TV on the Interweb, not to be confused with TV on the Radio. Specifically, he showed her two cooking competitions, Top Chef and Master Chef. They are a hoot, but can occasionally provide some inspiration. One "battle" that we saw involved a contestant going head to head against famous chef, Cat Cora, with one of her signature dishes, Pan Seared Halibut with a Sweet Corn Sabaglione. That's the Italian spelling of a savory egg and cream sauce, but it's Sabayon in French and the pronunciations seem to be about the same. Whatever!
We found an approximate recipe here, but she was subbing out the cream and oil. No way! So we found this one at Le Cordon Q, and went with it. But we didn't have any truffles or fava beans, so we can't report on those two elements. The dish was fresh and tasty, but expensive, since halibut is not cheap these days. It can't be done by amateurs in 18 minutes, but it doesn't take that long. Not a week day dish, but perfect for Friday "date night".
The main issue with the dish was that the sabayon never really set either time we made the dish and we don't know what to do. We cooked it the first time as a dry run for Peta's brother Sean's arrival and the sabayon was runny. We even added a second yolk the second time, thinking that it would aid the thickening process. Fail. It had the correct color and we had strained the corn and garlic and kept the cream warm just like Cat instructed the contestants, but to no avail. The next time we make it, we'll delve into the Escoffier book and McGee's On Food and Cooking to fix the sabayon.
Until then,
Jim and Peta
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