Restaurants›Clarklewis Restaurant›Pan Roasted Wild Alaskan Halibut Recipe

Pan Roasted Wild Alaskan Halibut Recipe

Inspired by Clarklewis Restaurant
Time45m
Serves4

whipped cauliflower potatoes, grilled asparagus, poached egg*, trout roe beurre blanc

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Cauliflower Puree

Chop the cauliflower into florets and steam until tender, about 10 minutes. Drain and transfer to a blender. Add heavy cream, 2 tablespoons of butter, salt, and pepper. Blend until smooth and creamy. Set aside.

2

Grill the Asparagus

Preheat a grill or grill pan over medium-high heat. Toss the asparagus with olive oil, salt, and pepper. Grill for about 5-7 minutes, turning occasionally, until tender and slightly charred. Set aside.

3

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.

4

Make the Beurre Blanc

In a saucepan, combine white wine and chopped shallots. Bring to a simmer and reduce until almost dry. Lower the heat and whisk in the remaining 2 tablespoons of butter, lemon juice, and trout roe. Season with salt and pepper to taste.

5

Cook the Halibut

Heat a large skillet over medium-high heat. Season the halibut fillets with salt and pepper. Add a tablespoon of olive oil to the skillet and place the halibut skin-side down. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.

6

Plate the Dish

On each plate, create a bed of whipped cauliflower potatoes. Place the pan-roasted halibut on top, arrange the grilled asparagus alongside, and add a poached egg on top. Drizzle the trout roe beurre blanc over the fish and serve.