Pan
Seared Halibut
Wasabi Potato Mousseline, Seasoned Baby Vegetables, Black
Truffle Foam
Dish Serves 4
Sauce
2L
fish stock
1 cup chopped shallots
1 cup white wine
2L heavy cream
1 tsp vegetable oil
2 tbsp black truffle
Kosher salt
Dash White pepper
In
a saucepan, sweat shallots in 1 tsp of vegetable oil until clear (do not allow
shallots to turn brown). Add white wine and reduce sauce by half. Add fish stock,
reduce sauce again by half. Add cream, again reducing by half. Season with salt
and white pepper to taste. To finish sauce, take 2 tbsp finely diced black truffle.
Add diced truffle and white wine sauce into food processor, and process until
the truffle looks like specs of pepper in the white wine sauce. Pour entire
mixture into CO cartridge (as used for whipping cream). Charge with CO, and
keep hot in water bath until ready to serve.
Pan
Seared Halibut
4
– 6 oz boneless, skinless halibut fillets
3 tbsp butter
1 tbsp vegetable oil
Heat non-stick skillet over medium-high heat. Add 2 tbsp butter and vegetable oil to pan and heat. Once hot, add fish seasoned with salt and pepper. Sear the side of the fish that you want to present first. Once golden, gently flip, heat other side quickly. Remove from skillet and place on baking sheet prepared with parchment paper. Place 1 tsp of butter on top of each fillet. Bake in oven at 400°C until fish is firm and almost flaky (approximately 5 minutes).
Potatoes
4
medium to large Russett potatoes, peeled and quartered
1 cup Homogenized milk
½ cup butter
1 tsp salt
Dash white pepper
Pinch of wasabi paste (used for sushi)
½ tsp lemon juice
Steam potatoes for 15 minutes or until soft. In saucepan over medium-high heat, mix milk and butter. Once potatoes are soft, add to butter/milk mixture. Add salt, white pepper, wasabi paste and lemon juice. Mash until creamy. Cover and keep warm.
Assortment of Vegetables
Green
asparagus
Green beans
Candy cane beets
Baby carrots
Any other root vegetables
1 tbsp butter
1-2 tbsp chicken/vegetable broth or water
SaltPepper
Clean, peel, and blanch or steam briefly. Cut vegetables on the bias (into small, diagonal pieces) approximately 1” long. In a sauté pan, heat butter. Add vegetables, salt, and pepper, toss until warm. Add broth. Cook until liquid evaporates completely. Serve warm.
Place one serving of vegetables in the middle of the plate in a slight pile. Place 1 piece of halibut on top of the vegetables. Spread potatoes beside vegetables. Pour sauce over fish, serve, and enjoy!
