“A great spring dish that pairs wonderfully with a Pouilly-Fume’ is Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis,” said Chef Frederick Pierrel, a restaurant consultant and executive chef of The Lakefront Restaurant in Mammoth Lakes, Calif. “This dish is very healthy, easy to prepare and can be made in stages.” Pierrel chose this recipe because it’s light and since we’re not faced with the strong heat of summer, halibut offers a little bit of comfort from the weather.
“The reason this is good in spring is that halibut has come back into season now,” Pierrel said. “I’m really an advocate of seasonal product. I won’t buy it in the winter because it would be frozen and not taste as good.”
Roasted Alaskan halibut with crushed potato, fennel arugula salad and tomato shallot coulis
Ingredients
Halibut:
4 halibut filets about 6oz each
White Pepper and Kosher Salt to taste
1 Large Head of Fennel
2 Cups of Fresh Baby Arugula Leaves
Juice of 1 lemon
1 Bay Leaf
2 Tbsp of truffle oil
Zest of 1 Orange
4 Tbsp Peanut Oil
Tomato Coulis:
3 Large Ripe Tomatoes peeled and seeded
2 Tbsp Extra Virgin Olive Oil
2 Garlic cloves, crushed
2 Large shallots finely diced
2 Large Basil Leaves, julienne
Crushed Potato:
2 Large Yukon Gold Potatoes
½ Cup Olive oil
Salt to taste
1 Sprig of fresh Thyme
Ground white pepper
Preparation: Time Necessary: about 2 hours
Tomato Coulis: In a sauce pan, sweat shallots with olive oil and garlic for a few minutes, add tomatoes, salt and pepper, 1 bay leaf and cover. Let simmer for 15 minutes. Let cool and pour into a blender. Liquefy the tomato coulis. Add basil and set aside.
Crushed Potato: Preheat oven to 450 degrees. Wrap potatoes in aluminum foil – separately - and bake for 45 minutes or until tender enough for a fork to slide into them. Let them sit to cool a bit and then remove foil and the skin. In a large bowl, crush the potatoes with a fork, add the olive oil, salt, pepper, and thyme. Reserve until ready to serve.
To Finish: Slice fennel very finely with a Japanese mandolin. Mix into a bowl the fennel, arugula, lemon juice (to taste) truffle oil, orange zest, salt and pepper. Mix well and adjust for your taste preference.
Sauté the Alaskan halibut in the peanut oil in a sauté pan large enough for all 4 filets to cook – not touching. About 2 minutes on each side. Be Careful to not overcook them.
To Serve: On your favorite serving plate, place the crushed potato in the center (can be heated in the microwave to temperature if it was made enough in advance to cool). Top with halibut filets and artfully spoon Tomato coulis about the dish.
Place a handful of fennel and arugula salad on top of the halibut and serve immediately.
Chef's Notes: You can also top with a few sliced, toasted almonds for taste, texture, and a finishing touch.
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