Herb-crusted Halibut Recipe

Preparation Steps

1. 1

   Prepare the Herb Crust

   In a bowl, mix the parsley, thyme, dill, minced garlic, olive oil, salt, and black pepper to create an herb paste.

2. 2

   Prepare the Halibut

   Preheat the oven to 400°F (200°C). Place halibut fillets on a baking sheet lined with parchment paper. Spread the herb paste evenly over the top of each fillet.

3. 3

   Bake the Halibut

   Bake the halibut in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.

4. 4

   Cook the Sunchoke Purée

   In a saucepan, add the diced sunchokes and cover with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and blend until smooth, adding a bit of butter for richness. Season with salt and pepper.

5. 5

   Sauté the Chanterelle Mushrooms

   In a skillet, melt 1 tablespoon of butter over medium heat. Add the cleaned chanterelle mushrooms and sauté until golden and tender, about 5-7 minutes.

6. 6

   Heat the Flageolet Beans

   In a separate pot, heat the cooked flageolet beans with vegetable stock over medium heat until warmed through. Season to taste.

7. 7

   Plate the Dish

   On each plate, create a base of sunchoke purée, top with herb-crusted halibut, and serve with sautéed chanterelle mushrooms and flageolet beans on the side.