Name: Auberge du Pommiers Flétan Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces halibut fillets; 1 cup unsalted butter; 1 tsp sea salt; 1 tsp black pepper; 2 pieces artichokes, trimmed and quartered; 1 cup fresh clams, cleaned; 1 bunch ramps, cleaned and chopped; 2 tbs olive oil; 2 tbs fresh lemon juice; 2 tbs fresh parsley, chopped

HORS ROYALE MARTINI

Spanish olive oil dip served with warm baguette

SPANISH OIL DIP

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

butter-poached halibut, artichoke, clam, ramps

In a medium saucepan over low heat, melt the unsalted butter until it is fully melted but not browned.

Melt Butter

Season the halibut fillets with sea salt and black pepper. Add them to the melted butter, ensuring they are fully submerged. Cook gently for about 10-12 minutes or until the fish is opaque and flakes easily with a fork.

Poach Halibut

In a separate skillet, heat olive oil over medium heat. Add the artichokes and sauté for about 5-7 minutes until they are tender and lightly browned.

Sauté Artichokes

Add the chopped ramps and fresh clams to the skillet. Cover and cook for another 5-7 minutes or until the clams have opened up. Discard any clams that do not open.

Add Ramps and Clams

To serve, place the poached halibut on a plate, spoon the sautéed artichokes and clams over the top, and finish with a drizzle of fresh lemon juice and a sprinkle of chopped parsley.

Plate the Dish

halibut fillets

unsalted butter

sea salt

black pepper

artichokes, trimmed and quartered

fresh clams, cleaned

ramps, cleaned and chopped

olive oil

fresh lemon juice

fresh parsley, chopped

Flétan

butter-poached turbot, Champagne velouté, wild mushrooms, arrowleaf spinach

Turbot Poché au Beurre

Indulge in our freshly baked Pain au Lait, a soft and pillowy French milk bread that melts in your mouth. Perfectly golden on the outside and delightfully tender within, this sweet treat is lovingly crafted using rich, creamy milk and a hint of sweetness. Enjoy it warm, slathered with butter or your favorite jam, for a heavenly breakfast or afternoon delight that transports you straight to a quaint Parisian café.

Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Flétan Recipe

Ingredients

Halibut

Vegetables and Clams

Garnish

Method

Preparing the Halibut

Melt Butter

Poach Halibut

Cooking the Vegetables and Clams

Sauté Artichokes

Add Ramps and Clams

Serving

Plate the Dish

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