By Yanni www.fishermansbelly.com
2 pounds halibut cut into 1/2-3/4in cubes
2-3 tablespoons extra virgin olive oil
1 medium sized onion grated with a hand grater
3 cloves garlic smashed with kosher salt
Coarse black pepper
1 pound fettuccine
2 cups heavy cream
1 stick of unsalted butter 4-oz
1 cup water with 1 tablespoon Vietnamese Fish Sauce (chicken or fish stock optional)
1 egg yolk
1/2 pound shredded Parmesan cheese
1 bundle of parsley fine chopped
Start Making The Halibut Alfredo Fettuccine
Start by making the Alfredo sauce. First, over a medium heat, pre-heat a frying pan or a shallow roasting pan. And then, add in 2-3 tablespoons of extra virgin olive oil. Add the onions, garlic with a pinch of black pepper. Saute this mixture for 4-5 minutes. Now it’s time to add the butter. Make sure and cook all the butter until it has melted. Next add the water and fish sauce combined. Continue to cook until the sauce reduces by half (around 10 minutes).
This is a perfect time to start boiling water for your pasta. Always boil as much water as possible in a large pot. This ensures your pasta won’t stick together.
Now back to the Alfredo sauce. Next, it’s time to add the heavy cream. Over a medium low heat, cook the heavy cream until it starts to reduce and thicken, that should take 5-6 minutes. Now add one egg yolk and make sure you whisk the egg into the sauce to prevent it from cooking and separating. Finally add 1 cup of Parmesan and then whisk that in as well.
Finally add the halibut cubes and then, mix and cook for only 2-3 minutes before turning off the heat.
Finish cooking the pasta (6-7 minutes total), strain and place the fettuccine in a serving platter. Pour the halibut Alfredo sauce over the pasta, and then garnish with more Parmesan cheese, parsley and more coarse black pepper. Enjoy.