Pliny’s Cabbage Recipe
Butter Basted California Halibut, Cauliflower “Mornay”, Roasted Cardoons, Sorrel and Kumquat Jam. Chef’s Notes: In the 1st Century AD, Pliny the Elder included what he called “Cyma” among his descriptions of cultivated plants in his book, Naturalis Historia. He went so far as to say, “Of all the varieties of cabbage, the most pleasan-tasted is coma,” or what we would refer to as modern cauliflower. In reverence to this beloved brassica, we present our lovely dish of beautiful local halibut, butter basted and set atop a creamy cauliflower Mornay sauce. Playing foil to the rich sauce is lemony garden sorrel and a sweet yet tangy kumquat jam. We think Pliny would approve.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Cauliflower Mornay
Cut the cauliflower into florets and steam until tender. In a blender, combine steamed cauliflower, heavy cream, Gruyère cheese, salt, and pepper. Blend until smooth and creamy. Set aside.
- 2
- 3
Butter Baste the Halibut
In a large skillet, melt 4 tablespoons of butter over medium-high heat. Season halibut fillets with salt and pepper, then add them to the skillet. Cook for 3-4 minutes on each side, basting frequently with the melted butter, until the fish is cooked through and lightly golden.
- 4
Assemble the Dish
On each plate, spoon a generous portion of cauliflower Mornay as the base. Place a butter-basted halibut fillet on top. Arrange sautéed cardoons around the fish and garnish with fresh sorrel leaves. Spoon kumquat jam over the dish for a sweet and tangy finish.
