Halibut
Fresh halibut filet 4 pcs x 120g
Grapeseed oil 50ml
Sea salt
Butter 100g
Lemon whole 1pc
Place a searing pan on a medium high burner. Add the grapeseed oil to the pan, season the fish. When the oil begins to shimmer, not smoke, place the ‘face’ side of the fish down into the pan. Let it sear, be patient, don’t flip it yet. When you can easily lift the corner of the halibut away from the pan, it is close to being seared golden brown. Flip the fish over, let sear for 30 seconds and turn off the burner, keeping the pan on the stove. Pour the searing oil off, and place the butter in the pan. Let it melt and let the residual heat now in the butter cook the fish.
*** The ratio of butter to fish is relative to size of fish portion and the size of the pan. It is desired for the butter to come half way up the side of the halibut. Let the fish stand in the butter, add the juice of the lemon to the butter and baste until desired doneness. Serve at once, patting the bottom of the halibut on a towel to draw away any excess butter.
Smoked Barley
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Barley – smoked over stave chips 100g
Shallots – minced 15g
Garlic – minced 3 cloves
White wine 50ml
Chicken stock 300ml
Thyme – chopped 6g
Cream as needed
Chicken glace as needed
Sweat the shallots and garlic until translucent, add in the smoked barley then deglaze with the chardonnay. Add in the chicken stock and allow it to simmer until the barley is tender. Spread out the barley on a baking sheet to promote quick cooling. Reserve for use/ service. To reheat, start with a small amount of stock in the pan, loosen the barley then add the cream, glace, and thyme. Season to taste.
Smoked Mussels
Mussels – cleaned, bearded 12pcs
Wood chips – soaked
Bring the wood chips to the smoking point in a deep pan. Place the mussels in a shallow perforated hotel pan and place it above the deep pan. Cover with foil and place in the oven until the mussels are cooked. Discard any unopened shells. Cool the mussels quickly then remove them from the shell. Save some of the shell for garnish.
Pickled carrots/puree
Carrots – trimmed lengthwise, sliced 100g
White wine vinegar 25ml
Verjus 50ml
Coriander seed – toasted 1 tbsp
Salt 15g
Sugar 15g
Water 300ml
Bay leaves 3
Thyme 10g
Cardamom 2 pcs
Mix everything but carrots in a pot and bring to a boil. Cool the liquid then add the carrots and allow them to pickle overnight. Reserve 25g of the pickled carrots for later use and puree the remaining 75g. season with salt and reserve in a squeeze bottle.
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