Name: Tiny Lou's BROWN BUTTER POACHED HALIBUT FILET Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 oz Halibut filet; 8 tbs Unsalted butter; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Fresh lemon juice; 2 cups Potatoes, peeled and cubed; 1 cup Heavy cream; 4 tbs Unsalted butter; 1 tsp Salt; 1 tsp Black pepper; 1 cup Breadcrumbs; 2 tbs Fresh sage, chopped; 2 tbs Olive oil; 1 to taste Salt; 1 to taste Black pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a medium saucepan, melt butter over medium heat. Continue cooking until it turns golden brown and smells nutty. Remove from heat.

Brown Butter

Season halibut filets with salt and pepper. Place them in the brown butter and cook gently for 8-10 minutes or until the fish is cooked through and flakes easily with a fork. Drizzle with lemon juice before serving.

Poach Halibut

Boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook Potatoes

Add heavy cream, butter, salt, and pepper to the potatoes. Mash until smooth and creamy, adjusting seasoning to taste.

Make Purée

In a skillet, heat olive oil over medium heat. Add breadcrumbs, sage, salt, and pepper. Toast until golden brown, stirring frequently.

Prepare Breadcrumbs

On a plate, create a bed of potato purée. Top with poached halibut and sprinkle sage breadcrumbs on top. Enjoy!

Serve

Halibut filet

Unsalted butter

Salt

Black pepper

Fresh lemon juice

Potatoes, peeled and cubed

Heavy cream

Breadcrumbs

Fresh sage, chopped

Olive oil