- 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.