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Pan Seared Pacific Halibut

Eric Bauer
Morels French Steakhouse & Bistro
1st Step (Curry Emulsion)
White Asparagus - 6 pcs (rough chopped)
Shallots – 2 pcs (rough chopped)
Jalapeno – 1 pc ( rough chopped seeds removed)
Olive Oil – 4 Tblsp
Curry Powder – 2 Tblsp
Coconut Milk – 1 ½ Can
2% Milk – 1 cup

2nd Step ( Asparagus Duo )
White Asparagus – 1 bunch
Green Asparagus – 1 bunch

3rd Step (Mussel & Leek Fricassee)
Black Mussels – 2 pounds
Shallots – 1 pc (julienne)
Garlic – 2 cloves
White Wine – ½ cup
Leek – 2 pcs (julienne)
Butter 2 Tblsp

4th Step (Seared Halibut)
Fresh Halibut Filet – 4 pcs. (6 ozs each)

1st Step: Saute the rough chopped onion and jalapeno in olive oil until translucent, add the white asparagus and curry and toast for another 2 minutes. Add the coconut and regular milk and simmer until the asparagus is tender and cooked through. Place in a blender and blend until very smooth and bright in color. Strain through a fine mesh strainer and set aside for plating.

2nd Step: Place a large pot of water on the stove and season it well with Salt. Peel the ends of both asparagus and set aside in separate piles of white and green. Once the water has come to a boil get a small pot of ice and water together to shock the asparagus after blanching. Add the white asparagus to the boiling water and cover so as to not bring the temperature down. The asparagus should take less than 2 minutes to blanch and when they have a slight bend to them remove and shock in ice water. Do the same with the Green asparagus and set aside for plating.

3rd step: Place large sauté pan over medium heat, add the butter to melt and then the leeks. Cook these slowly until the leeks are tender and then turn the heat up adding the mussels, shallots, garlic, and white wine. Season with salt & white pepper and cover for 1 minute until the mussels open. Remove the pan from the heat and take the mussels out of the shell and add them back into the leek mixture.

Plating: Season and sear the Halibut in a hot cast iron or nonstick pan. Once both sides are golden brown place in the oven until a temperature of 145degrees is obtained. Meanwhile bring the mussel and leek mixture to a hot temperature in a separate pan and sauté the asparagus in another pan with some whole butter. Place the mixture of leek and mussels in the center of a bowl with the asparagus around. The fish is placed on top of the mussels and leeks and the sauce is placed around the outside over the asparagus.

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