Seared Halibut / Celeriac Puree / Roasted Baby Carrots / (2) Grilled Shrimp / Red Cherry Bordelaise Recipe

Preparation Steps

1. 1

   Prepare Celeriac Puree

   Peel and chop the celeriac into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with heavy cream and 2 tablespoons of butter until smooth. Season with salt and pepper to taste.

2. 2

   Roast Baby Carrots

   Preheat the oven to 400°F (200°C). Toss baby carrots in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.

3. 3

   Grill Shrimp

   Preheat a grill or grill pan over medium-high heat. Toss shrimp with olive oil, salt, and pepper. Grill for about 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside.

4. 4

   Make Red Cherry Bordelaise

   In a saucepan, sauté chopped shallots in 2 tablespoons of butter until translucent. Add red wine and thyme, and reduce until thickened. Stir in fresh cherries and cook until warmed through. Season with salt and pepper.

5. 5

   Sear Halibut

   Heat remaining butter in a skillet over medium-high heat. Season halibut fillets with salt and pepper. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.

6. 6

   Plate the Dish

   On each plate, add a generous scoop of celeriac puree, arrange roasted baby carrots, top with seared halibut, add grilled shrimp, and drizzle with red cherry bordelaise sauce.