Organic Ocean Halibut Recipe
MISO CARROT PURÉE, SEARED FENNEL, POTATO FONDANTS, CARAMELIZED CORN, TOASTED ALMONDS, SOUBISE, PICKLED CHERRY TOMATOES, SAFFRON OIL, BASIL
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Ingredients
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Fish
Miso Carrot Purée
Seared Fennel
Potato Fondants
Caramelized Corn
Toasted Almonds
Soubise
Pickled Cherry Tomatoes
Garnish
Method
Preparation of Miso Carrot Purée
Cook Carrots
In a pot, combine chopped carrots and vegetable broth. Simmer until carrots are tender, about 15 minutes.
Blend Purée
Drain the carrots and transfer to a blender. Add miso paste and butter, then blend until smooth. Set aside.
Preparation of Pickled Cherry Tomatoes
Pickle Tomatoes
In a saucepan, combine vinegar, sugar, and salt. Bring to a boil, then pour over cherry tomatoes in a jar. Let sit for at least 30 minutes.
Cooking the Fish and Vegetables
Sear Halibut
Heat saffron oil in a skillet over medium-high heat. Season halibut with salt and pepper. Sear for 3-4 minutes on each side until cooked through.
Prepare Fennel
Slice fennel bulbs and sauté in olive oil until tender, about 5-7 minutes. Season with salt and pepper.
Make Potato Fondants
Peel and cut potatoes into thick rounds. In a skillet, melt butter and brown potatoes on both sides. Add chicken broth and thyme, cover, and simmer until tender, about 15 minutes.
Toast Almonds
In a dry skillet, toast sliced almonds until golden, about 3-5 minutes.
Plating
Assemble the Dish
On each plate, create a bed of miso carrot purée, top with seared halibut, and arrange fennel, potato fondants, caramelized corn, and toasted almonds around. Garnish with soubise, pickled cherry tomatoes, and fresh basil.