Seared Alaskan Halibut

July 14, 2011 8:56:08 AM PDT
Recipes from Chef Greg Biggers of the Cafe des Architectes at the Sofitel.

  • 1-6oz portion Wild Alaskan Halibut
  • 2 oz Lobster Veloute
  • 4 Nichols farm baby potatoes
  • 2 oz Green Acres Farms spinach
  • 3 each Thumbelina carrots
  • 2 oz diced zucchini, squash, Yukon gold potatoes
  • 1oz scallion emulsion

For the Halibut:

Heat saute pan to medium-high heat. Season fish with salt and white pepper on flesh side. Put 1 T of vegetable oil into the pan and let heat for 45 seconds. Add fish to pan seasoned side down. Heat on high heat for about 2-3minute then put in 350 degree oven (in the same span with the seared side down) for about 3-4 minutes. Remove and place on towel to drain the excess juices.

    For the Lobster Veloute:
  • 1 gallon lobster or shellfish stock
  • 1 quart heavy cream (reduced by half)
  • 2 oz sherry wine
  • 1 oz sherry vinegar
  • 3 sprigs tarragon
  • 1 tsp lemon juice

Heat lobster stock to a simmer with tarragon. Whisk in reduced cream and let reduce again by 1/3 or until desired thickness. Strain and place back into pot. Whisk in remaining ingredients and season to taste.

For plate up:

Place 2 oz of Lobster veloute in bottom of the bowl. Sautee all vegetables with garlic, lemon zest, and dice shallots and place on top. Place cooked halibut on vegetables with a thin layer of the diced veggies on top. Use a hand blender to get bubbles on top of the scallion sauce and place the bubbles on one side of the fish.

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