Halibut Recipe

Cooking Instructions

1. 1

   Prepare the Potato Puree

   Peel and cut the potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return them to the pot. Add butter and lemon juice, then mash until smooth. Season with salt and pepper to taste. Keep warm.

2. 2

   Cook the Haricot Vert

   Blanch the haricot vert in boiling salted water for about 2-3 minutes until bright green and tender-crisp. Drain and immediately place in ice water to stop cooking. Drain again and set aside.

3. 3

   Prepare the Champagne Beurre Blanc

   In a saucepan, combine shallots and champagne. Bring to a simmer and reduce until almost dry. Lower the heat and whisk in the cold butter, a few cubes at a time, until emulsified. Season with salt and pepper to taste. Keep warm.

4. 4

   Pan Roast the Halibut

   Heat olive oil in a large skillet over medium-high heat. Season the halibut fillets with salt and pepper. Place the fish skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

5. 5

   Plate the Dish

   On each plate, place a scoop of the tartar potato puree, arrange the haricot vert alongside, and top with the pan-roasted halibut. Drizzle the champagne beurre blanc over the fish and serve immediately.