Sauteed Halibut with Warm Vinaigrette & Vegetables
Chefettes
ingredients
- Halibut*
- 2 fl ounces EVOO
- 4 Halibut steaks, 6 ounces each
- Salt
- Pepper
- 1 teaspoon chives, minced
- Warm Vinaigrette & Vegetables*
- 4 spears white asparagus, peeled
- 4 spears green asparagus, peeled
- 1 ounce Idaho potatoes, peeled, medium dice
- 2 fl ounces EVOO
- 1.5 tablespoons shallots, minced
- 1 artichoke bottom, turned, medium dice
- 1 ounce fennel, cored, medium dice
- Salt
- Pepper
- 8 fl ounces chicken stock
- 1.5 fl ounces lemon juice
- 3 ounces tomatoes concasse
- 3 tablespoons chives, minced
directions
- 1
1. Heat a saute pan and add the olive oil. Season halibut fillets with salt and pepper and add to the pan. Sear the halibut on one side, turn over and place the pan in the oven to finish cooking the halibut.
- 2
2. Blanch and shock the white and green asparagus. Remove asparagus tips and reserve as a garnish. Cut remaining stalks into rondelles and reserve.
- 3
3. Place diced potatoes into a small sauce pan and cover with cold water. Bring to a boil and simmer until the potatoes are tender. Drain and air-dry. Reserve.
- 4
4. Heat a medium saute pan and add olive oil. Add shallots , artichokes, and fennel. Season with salt and pepper and sweat for several minutes.
- 5
5. Add chicken stock and lemon juice. Simmer until artichokes and fennel are tender.
- 6
6. Add tomato concasse and reserved asparagus rondelles and heat through. Add asparagus speaks and diced potatoes and heat. Do not overmix. Add the chives. Taste and adjust seasoning.
- 7
7. Begin plating the entree by placing a portion of the mixed vegetables and warm vinaigrette in a large, warm soup plate. Add a sauteed halibut fillet on top. Finish with additional minced chives.
Source: Chefettes
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