Roasted Halibut, Mashed Potato, A Corn And Crab Confit And A Halibut Brill, Sugar Snap Peas
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
54
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1
Salt2 large
Carrot (diced small)1 medium
Onion (diced small)1 cup
White Wine110 g
Lemon Juice1 tbsp
Whole Black Peppercorns110 g
Butter90 g
Water2 large
Idaho Potatoes1 large
Yellow Onion (julienned)450 g
Corn Kernel (frozen)2 cups
Sugar1 tsp
Thyme Leaves (dried)1 tsp
Cayenne Pepper2 cup
White Vinegar1 cup
Apple Juice1 tbsp
Parsley (minced fresh)1 tbsp
Chives (matchstick cut)Directions:
1
Brill: In a roasting pan, roast in the oven the onion, carrot, celery, cloves, bay leaves, black peppercorn and fish bones about 30 minutes until a dark brown color
2
Remove from oven and place all the ingredients in a small stock pot over high heat
3
Add 1 cup wine and water until just covering bones
4
Bring to a boil, then reduce heat to a simmer for 20 minutes
5
Strain and discard everything; keep only the broth
6
Let this reduce over medium heat until only 1/4 of volume remains
7
Add the other half of wine, lemon juice and 2 cups water
8
Let reduce again by half
9
Set this aside
10
Mashed Potato: Peel and dice potato, top with salted water and boil until just cooked through; do not overcook to mush or cloudy water
11
While potato is cooking, take half of the butter and the half and half in a small saucepot
12
Place on low temperature; you only want butter to melt
13
Medium dice remaining butter and keep cold
14
Once potato is cooked, strain from liquid, place on baking sheet and sit in a hot oven, about 4 to 5 minutes
15
Take potato out of oven, put in a food mill along with cold butter cubes
16
Mill through and with a wooden spoon fold in butter and half and half mixture
17
Incorporate mixture until potato is velvety in texture; add salt and pepper to taste
18
Turnout: In a heated saucepan add olive oil
19
Bring to smoking hot, season fillet with salt and fresh cracked pepper
20
Sear flesh side of fillet until medium brown color
21
Turn to skin side and finish cooking in oven at 375 degrees (about 12 to 15 minutes)
22
In a saute pan, bring 1/2 cup water to boil add 1-ounce of butter and salt and pepper; this will emulsify; then add the sugar snap peas
23
Bring the brill up to a good simmer in a separate pan
24
Heat confit if it has gotten cool
25
Presentation: On the entree plate, place a large ring cutter No
26
95 in the center of plate
27
Fill halfway with mashed potato, then fill with the corn and crab confit
28
Place around the ring the snap peas, then remove ring
29
Once halibut is cook through, place on top of the confit and mashed potato, pour heated brill around on the plate (should be brothy)
30
Garnish with fresh sprig of rosemary or purple basil Confit: In a brazier, place 1-ounce of butter, fennel and onion
31
Sweat down until onions are translucent
32
In a separate saute pan over high heat, add corn kernels, then 1-ounce of butter; 1/2 cup sugar, thyme, brown the corn, then add to fennel and onion mixture
33
Add 1 cup wine, apple juice, cayenne pepper, 1 1/2 cups sugar, white vinegar and wine
34
Cook over medium heat until liquid evaporates
35
Strain into colander; add parsley, matchstick chives and crabmeat
36
Fold into mixture; set aside