Wild Caught Alaskan Halibut
Pan-roasted halibut with hazelnut crust and brown butter, served over sweet corn and chanterelle risotto with American caviar beurre blanc.
13 ingredients
7 steps
Ingredients
- 12 halibut fillets (6–8 oz each, wild-caught Alaskan)
- 21/4 cup crushed hazelnuts
- 33 tbsp unsalted butter
- 41 tbsp preserved lemon (minced)
- 52 tbsp fresh dill
- 61 cup Arborio rice (for risotto)
- 71 cup chanterelle mushrooms
- 81 cup sweet corn
- 96 asparagus spears
- 102 tbsp American caviar
- 111/4 cup white wine
- 124 cups warm fish stock
- 13salt and white pepper
Instructions
- 1Press crushed hazelnuts onto the top of each halibut fillet; season with salt and white pepper.
- 2Sear crust-side down in hot oil 3 min; flip and cook 2 more minutes.
- 3Baste with brown butter and finish in 400°F oven 4 min.
- 4Make risotto: toast rice, add white wine, then stock ladle by ladle; fold in corn and chanterelles.
- 5Blanch asparagus 2 min.
- 6Make beurre blanc: reduce white wine and cream, mount with cold butter; stir in caviar off heat.
- 7Plate risotto, top with halibut, garnish with dill, preserved lemon, asparagus, and caviar beurre blanc.