The days are gone when people expect something that is good for them to be unpleasant. Consumers today feel entitled to the best of all worlds: luxury and affordability, natural and convenience and above all, taste and nutrition.
According to Food Technology magazine, consumers strive to balance healthy diets with the indulgence of desserts and snacks. In fact, according to HealthFocus International, two-thirds of consumers eat five servings of fruits and vegetables most or some days and nearly three-quarters eat desserts and indulgent snacks.
This trend could result in growth among products consumed for both enjoyment and nutritional value.
Add in hazelnuts, which are a rich source of dietary
fiber, vitamin E, magnesium and heart healthy B vitamins to market your product as both healthy and indulgent.
Premium products that offer rich tastes and higher pricing have the potential to provide a good niche for manufacturers across the mass marketing channels. They have seen relatively strong growth during this past year according to HealthFocus International. So what might allow your product to better balance sustenance with enjoyment?
COPIA: The American Center for Wine, Food & the Arts
Hazelnut Crusted Halibut with COPIA Marble Potatoes and Artichokes, Sauce Barigoule
Recipe by Chef Victor Scargle of Julia’s Kitchen
Serves six
For artichokes:
8 baby artichokes -- trimmed and placed in acidulated water
2 cups extra virgin olive oil
1 cup white wine
1 fennel -- rough chopped
3 stalks celery -- rough chopped
1 onion -- rough chopped
2 stalks leek -- rough chopped
1/4 teaspoon coriander seed
1/8 teaspoon white peppercorn
1 bay leaf
4 parsley sprigs
4 thyme sprigs
parchment paper
For marble potatoes:
2 pounds marble potatoes (peanut, fingerling, Russian) -- washed
1 carrot -- peeled and chopped
1 celery stalk -- rough chopped
1 garlic clove -- smashed
2 sprigs thyme
kosher salt
For fish:
6 5-ounce Alaskan Halibut Filet
kosher salt and white pepper to taste
1 tablespoon mayonnaise
1/2 cup hazelnut meal -- roasted
2 cups artichoke liquid -- strained
2 tablespoons butter
1 lemon -- juiced
Preparation
For artichokes, place in saucepot with extra virgin olive oil, white wine, fennel, celery, onion, leek and sachet of coriander, peppercorn, bay leaf, parsley and thyme. Add water to cover artichokes and place parchment paper (with hole cut in center) on top to keep artichokes submerged while cooking. Bring to boil and cook until stem is tender (check with a knife). Remove and let cool on sheet tray with parchment. Quarter artichokes, peeling off tough outer leaves to reserve for plating. Strain cooking liquid and save.
For marble potatoes, place in a pot with cold water, carrot, celery, garlic, thyme and season with salt to taste. Bring to a simmer and cook until just tender. Remove and let cool on sheet tray. Peel and slice into rounds.
To cook fish, season with salt on both sides and white pepper on one side. Brush non-skin side with mayonnaise and coat with hazelnut meal. Place in medium hot sauté pan with a little grapeseed oil and cook on nut side for six minutes, then flip and place in the oven at 400-degrees for approximately four more minutes, depending on how thick fish is cut. Check with the tip of a sharp knife.
For the sauce, reduce two cups of the strained artichoke liquid and slowly whisk in a tablespoon of butter. Adjust the seasoning and add lemon juice to brighten the sauce.
To plate, heat artichokes and potatoes with a little of the butter-artichoke liquid, and place in the center of plate. Arrange fish on top with crusted side up.
Bon Appetit!
Chef2Chef News Desk