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SANDRA'S CHECKERBOARD RED KING SALMON and HALIBUT over GARLIC FETTUCCINI

An eye-pleasing and tasty
creation that turned
out to be heavenly
in its deliciousness...
Servings: (4 to 6)

Prep: 15 Mins. |
Bake: 15 to 20 Mins.

Posted by Sandra

INGREDIENTS

***Fish
1 lb. skinless and boneless red king salmon fillet
1 lb. skinless and boneless halibut fillet
1 cup low-sodium chicken stock
1 tablespoons cold butter, cut into small cubes
Kosher salt and ground pepper, to taste

***Pasta
½ lb. roasted garlic fettuccini (prepared according to pkg.), reserving 1/3 cup of pasta water for sauce

***Béchamel Basil Sauce
2 tablespoons butter
¼ cup onion, finely minced
2 garlic cloves, minced
A tiny pinch of freshly grated nutmeg
1-1/2 cups half-and-half
1 teaspoon dried sweet basil
1/8 teaspoon cayenne
1 bay leaf
1 whole clove
Kosher salt and ground pepper to taste
1/3 cup reserved pasta water (See above)

METHOD

Preheat oven to 350 degrees. Spray a 9”x9x2” square baking dish, and set aside.

Slice the fillets evenly into 2” cubes, and arrange in a checkerboard fashion in square baking dish, (alternating salmon and halibut cubes next to each other – see photo), and sprinkle with kosher salt and ground pepper to taste. Pour 1 cup of chicken broth over fish cubes, and dot tops of fish with butter pieces. Cover baking dish, and bake in oven for 15 to 20 minutes, just until fish flakes.

Begin making the pasta according to directions.

Meanwhile, start the béchamel basil sauce by placing a medium saucepan over medium-heat. Add 2 tablespoon of butter to melt, add the onions and cook until translucent. Add the garlic and saute for 30 seconds longer. Add 2 tablespoon of flour and whisk for 1 minute more (to cook out flour flavor). While whisking, add the basil, cayenne, bay leaf, whole clove, nutmeg, half-and-half, and 1/3 cup of pasta water and continue whisking until sauce comes to a boil. Remove from heat, and discard bay leaf and whole clove.

Drain the roasted garlic fettuccini in a colander, and place in serving dish, pour the béchamel basil sauce over the top. Remove the fish from the oven and lay it out on top of pasta in a checkerboard fashion (again, refer to photo). – Enjoy!


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[Credit:  I was inspired by a suggestion made by a friend named Casey Mapes in Yakutat, Alaska - Thank you buddy!]


1 comment:

sandra said...

I received an e-mail from Casey Mapes whom I grew up with in my hometown of Yakutat saying that he had checkerboard fish on a boat quite sometime ago, so I derived this recipe from that idea...thanks Casey - this turned out sensational!

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