Pan-Seared Halibut with Sauce Provençal, Ragoût of Corn, Leek and Fennel, Sauté of Broccoli Rabe and Saffron Potatoes & Chorizo/Clam Croquette

Pan-Seared Halibut with Sauce Provençal, Ragoût of Corn, Leek and Fennel, Sauté of Broccoli Rabe and Saffron Potatoes & Chorizo/Clam Croquette

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Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010

Ingredients

12 oz. Alaskan halibut
Salt and pepper, as needed
2 oz. clarified butter
1 shallot, split
2 garlic cloves, crushed
2 fresh thyme sprigs
½ oz. whole butter
Sauce Provençal (recipe follows)
Ragoût of Corn, Leek and Fennel (recipe follows)
Sauté of Broccoli Rabe and Saffron Potatoes (recipe follows)
Chorizo/Clam Croquette (recipe follows)
Chive Butter (recipe follows)

Sauce Provençal
1 oz. olive oil
1 T. small-dice onion
1 t. minced garlic
2 vine-ripe tomatoes, peeled, seeded
¹/8 cup white wine
1 basil leaf, chiffonade
Salt and pepper, to taste

Ragoût of Corn, Leek and Fennel
1 oz. olive oil
¼ cup sliced leek
¼ cup shaved fennel
1 cup corn
½ oz. white wine
½ oz. Pernod
½ cup heavy cream
2 T. peeled Idaho potato
Salt and pepper, to taste
½ t. fennel top, chopped

Sauté of Broccoli Rabe and Saffron Potatoes
1 Idaho potato, small-dice
1 cup saffron tea
2 oz. olive oil
1 garlic clove, thinly sliced
12 pieces broccoli rabe, cleaned
Salt and pepper, to taste

Chorizo/Clam Croquette
1 oz. olive oil + as needed
¼ oz. Spanish chorizo, brunoise
1 T. fennel, brunoise
½ t. minced garlic
¹/8 cup clam juice
1 T. Pernod
¼ cup heavy cream
3 gelatin sheets
1 oz. Manila clams, chopped
1 cup all-purpose flour
1 cup beaten egg
1 cup ground panko

Chive Butter
1 shallot, shaved
2 bay leaves
3 thyme sprigs
10 chives
8 black peppercorns
1 cup white wine
1 cup champagne vinegar
1 lb. whole butter, diced
Salt and pepper, to taste
1 T. shaved chives, for garnish

Instructions

1. Cut halibut in 4 equal square pieces; season with salt and pepper.

2. Heat clarified butter in skillet until just starting to smoke. Put halibut, seasoned-side down, in skillet. Add shallot, garlic, thyme and whole butter; begin basting fish. When good color achieved, turn fish over onto buttered tray. Reserve.

3. Spread even layer sauce Provençal over each piece of halibut. Finish in oven.

4. At service: Place small amount of corn ragoût on far right side of plate. Apply thin layer sauce Provençal on top of halibut; place fish on top of ragoût. On opposite side of plate, place 3 spears sautéed broccoli rabe mixed with saffron potatoes. Place 3 clam croquettes around broccoli rabe. Finish with drizzle of chive butter.

Sauce Provençal
Method: Heat olive oil over medium heat. Add onion; sweat until translucent. Add garlic; sweat briefly. Small-dice tomatoes; add to pan. Deglaze with white wine; simmer until tomatoes cook down and concentrate in flavor. Finish with chiffonade of basil. Season with salt and pepper.

Ragoût of Corn, Leek and Fennel
Method: Heat olive oil in pan over medium heat. Add leek, fennel and corn; sweat until translucent. Add white wine; reduce until sec. Add Pernod; reduce until sec. Add cream; reduce by ¼. With box grater, shred some potato directly into pan to thicken mixture. Finish with salt, pepper and fennel tops.

Sauté of Broccoli Rabe and Saffron Potatoes
Method: Put potato and tea in small saucepan; bring to a simmer. When potatoes are tender, strain from tea; reserve. Heat olive oil in skillet over medium heat. Add garlic; sauté briefly. Add broccoli rabe; continue to cook. Toss in saffron potatoes. Season with salt and pepper.

Chorizo/Clam Croquette
Method: In pan, heat 1 oz. olive oil. Add chorizo; render. Add fennel; sweat until tender. Add garlic; sweat briefly. Add clam juice; reduce by ½. Add Pernod and cream; reduce until thickened. Bloom gelatin in ice water until softened; add to pan. Add clams; toss gently until incorporated. Spoon mixture onto plastic wrap in straight line; roll tightly, tying ends with butcher’s twine. Drop in ice bath; allow to set up. Remove plastic wrap; slice into 12 equal medallions. Bread medallions in flour, egg and panko; repeat egg and panko. At service, drop croquettes into 350ºF olive oil until golden-brown.

Chive Butter
Method: Put shallot, bay leaves, thyme, chives, peppercorns, wine and vinegar in small saucepan; reduce until sec. Remove pan from heat; slowly whisk in butter, season with salt and pepper. Strain through chinois. Garnish with shaved chives.

Yield

4 servings

Tags

Main Dish, Seafood, The National Culinary Review

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