Halibut Recipe

Cooking Instructions

1. 1

   Prepare the Cauliflower Puree

   Chop the cauliflower into florets and steam until tender, about 10 minutes. Transfer to a blender, adding 1/4 cup of butter, salt, and pepper. Blend until smooth and creamy. Set aside.

2. 2

   Poach the Halibut

   In a large skillet, add water, white wine, and shallots. Bring to a simmer. Add halibut fillets and poach for about 8-10 minutes until cooked through. Remove and keep warm.

3. 3

   Cook the Asparagus

   In the same skillet, add the asparagus and cook for 3-5 minutes until tender. Drizzle with olive oil and lemon juice, season with salt and pepper.

4. 4

   Prepare the Charred Pear Beurre Blanc

   Dice the pear and sauté in a pan with 2 tbs of butter until caramelized. In a separate saucepan, combine remaining butter, white wine, and shallots. Simmer until reduced by half, then whisk in heavy cream and the sautéed pear. Keep warm.

5. 5

   Plate the Dish

   On each plate, spread a generous amount of cauliflower puree, top with poached halibut, and arrange asparagus on the side. Drizzle with the charred pear beurre blanc and serve immediately.