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Cutters Bayhouse
Executive Chef Justin Mevs

Pan-seared Halibut with Lobster Fennel Cream

Serves 4

Ingredients

4 each halibut 6 oz block cut
Kosher salt and pepper to taste
2 ounces canola oil
2 tsp. olive oil
1 lb. baby spinach
Roasted fingerling potatoes (see below)
12 ounces fennel cream (see below)
2 tsp. chives, 1/8" minced

Roasted Fingerling Potatoes
1-1/2 lbs. fingerling potatoes cut in half lengthwise
1-1/2 tbsp. lemon juice
Kosher salt and pepper to taste
1 tbsp. extra virgin olive oil

Fennel Cream
1/2 lb. fennel, fonds removed, chopped 1/2"
1/4 lb. shallots, rough chopped 1/2"
2 ounces Brandy
1 cup water
1 pint heavy cream (36% fat)
2 tsp. lobster base
Pinch ground nutmeg
White pepper to taste
Kosher salt to taste
1 bay leaf
1 tsp. lemon juice


Instructions

Potatoes

  1. Place split potatoes in large mixing bowl. Add in salt, pepper, lemon juice. Toss until potatoes are fully coated.

  2. Drizzle oil over potatoes and toss again. Place on sheet pan and roast in the oven at 325 degrees for 20 minutes or until tender.

Fennel Cream

  1. Place butter in large, heavy gage saucepan. Heat over medium heat.

  2. Add fennel and shallots. Sweat the fennel mixture until the fennel becomes soft and tender.

  3. Deglaze the pot with the brandy and water. Simmer for about 15 minutes.

  4. Add cream and remaining ingredients except for lemon juice. Simmer for 30 minutes on low heat.

  5. Add the lemon juice and simmer an additional five minutes.

  6. Remove from heat and strain through a fine china cap.

Cook and Plate Dish

  1. Heat a sauté pan over high heat. Add in 1-1/2 ounces of canola oil.

  2. Dry fish with a paper towel. Season both sides of halibut with salt and pepper.

  3. Once the oil begins to smoke, add in the halibut and sear to a golden brown on both sides. Remove the fish from the pan and place the halibut in the oven. Cook until it has an internal temperature of 115-120 degrees.

  4. While the halibut is cooking, heat another sauté pan and add the olive oil. Once the oil becomes hot, add the spinach with salt and pepper. Sauté the spinach until it becomes tender.

  5. Place the potatoes in the center of a bowl. Place two potatoes with the flat side down in the center of the bowl. In the opposite direction, place the other two potatoes on top of the first (creating a log cabin effect). Place the sauce around the potatoes and mound the spinach on top of the potatoes. Place the halibut on the spinach. Garnish the sauce with the minced chives and serve.

Click here to see Justin's tip

May 2009

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