Pan-seared Halibut Recipe

Prepare Filling

In a bowl, mix ricotta cheese, chopped basil, salt, and black pepper. Gently stuff the mixture into the zucchini flowers.

Sauté

Heat olive oil in a pan over medium heat. Sauté the stuffed zucchini flowers for about 2-3 minutes until they are slightly golden.

Preheat Oven

Preheat the oven to 375°F (190°C).

Prepare the Tartlet Base

Roll out puff pastry sheets and line them into tartlet molds. Prick the bases with a fork.

Prepare Filling

In a bowl, whisk together eggs, cream, cheese, salt, and pepper. Stir in the diced vegetables.

Assemble and Bake

Pour the filling into the tartlet bases and bake in the preheated oven for about 25-30 minutes until set and golden.

Sauté Aromatics

In a large saucepan, melt 1 tablespoon of butter and sauté the onion and garlic until they are translucent.

Cook Rice

Add the Arborio rice and cook for 2 minutes. Gradually add vegetable stock, one cup at a time, stirring continuously until the rice is creamy and al dente.

Finish Risotto

Stir in the grated white radish, Parmesan cheese, remaining butter, salt, and pepper. Cook for an additional 2-3 minutes, then remove from heat.

Sear Halibut

Heat olive oil in a skillet over medium-high heat. Season halibut fillets with salt and pepper, then sear for 3-4 minutes on each side until golden and cooked through.

Prepare Mousquetaire Sauce

In the same skillet, add shallots and sauté until translucent. Deglaze with white wine, scraping the bottom of the pan. Add fish stock and let it reduce. Stir in heavy cream and butter, then add thyme. Simmer until slightly thickened.

Serve

Plate the halibut with the risotto, stuffed zucchini flowers, and vegetable tartlet. Drizzle with mousquetaire sauce.