Pan Seared Halibut with Radish-Fennel Salad, Poached Marble Potatoes and Red Beet Beurre Blanc

Ingredients

Yield:

Serves 2

• • 2 pcs 6oz Halibut

• Marble Potato

  • 3pc each Mix of potatoes - Red, purple, and fingerling (Medium dice)
  • 250ml Hot water
  • 100g Cold butter (Cut into small cubes)
  • 1 Sachet (1 bay leaf, 2 sprig thyme, 1/2 garlic clove, black peppercorn)

• Beet Beurre Blanc

  • 2 pc Red beets (Roasted until fully cooked, peeled and small diced)
  • 80g Cold butter (Cut into small cubes)
  • 10g Shallots (Chop fine)
  • 10g Leeks (Chop fine)
  • 20ml Mirin
  • 20ml White wine
  • 1 Sachet (1 bay leaf, 2 sprig thyme, 1/2 garlic clove, black peppercorn)

• Radish Fennel Salad

  • 1 Radish (Shave on mandolin)
  • 1/2 each Fennel (Shave on mandolin, will not need all the fennel)
  • 1 Lemon Juiced
  • 100ml Canola Oil
  • 5g Shallots (Chop fine)

Preparation

Difficulty:

medium

Time:

45 Minutes

Total Time:

1.5 Hours

1. Butter Poached Marble Potatoes:

   • Add sachet and potatoes into a deep oven proof insert.
   • Bring hot water to a simmer, whisk in butter until completely emulsified.
   • Pour mixture over the potatoes and sachet, make sure the potatoes are covered.
   • Cover dish with aluminum foil and bake in a 225F oven for 45min. or until potato are soft.

2. Beet Beurre Blanc:

   • Saute shallots and leeks until golden brown, add liquid and beets and reduce by half.
   • Transfer mix to a clean pot and whisk in cold butter until emulsified.
   • train the sauce into a new container and season to taste, keep warm.

3. Fennel and Radish Salad:

   • Using a mandolin shave the fennel and radish very thin.
   • Mix with shallots, lemon juice, and oil. Season to taste.
   • Season halibut with salt and pepper, sear the fish in a hot pan and then roast in 375F until cooked through.
   • Fish should be firm to the touch, about 7 minutes depending on thickness of the fish.

4. To Plate:

   • Sear halibut and roast until cooked. Assemble potatoes and salad decoratively beside halibut.
   • Finish with red beet beurre blanc.