Butter-poached Nova Scotia Halibut Recipe
sweet corn veloute, summer squash vierge, Saskatchewan chanterelles
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Ingredients
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Halibut
Corn Veloute
Summer Squash Vierge
Chanterelles
Method
Prepare the Halibut
- 1
Butter-Poaching
In a saucepan, melt the butter over low heat. Season the halibut fillets with sea salt and black pepper. Once the butter is melted, gently place the halibut in the butter and cook for about 8-10 minutes until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
Make the Corn Veloute
- 2
Cooking the Corn
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add sweet corn kernels and cook for another 5 minutes. Pour in the chicken or vegetable stock and bring to a simmer. Cook for 10 minutes, then blend until smooth. Stir in heavy cream, season with salt and pepper, and keep warm.
Prepare Summer Squash Vierge
- 3
Combining Ingredients
In a bowl, combine diced summer squash, halved cherry tomatoes, chopped basil, lemon juice, and olive oil. Season with salt and pepper to taste. Let it sit for a few minutes to meld the flavors.
Sauté Chanterelles
- 4
Plating
- 5
Assemble the Dish
On each plate, spoon a generous amount of corn veloute, place the butter-poached halibut on top, and garnish with summer squash vierge and sautéed chanterelles.
