Travel Reference
In-Depth Information
89
(At this point, the vegetables and basil are prepared.
See Halibut section below for Vegetable Ragout finish-
ing directions.)
PAN-SEARED HALIBUT
STEP 4: PAN-SEARED HALIBUT
Cooking of the halibut and final plating preparations for
dish.
4 6-ounce halibut filets, skin and
bones removed
After the artichokes, mashed potatoes, and the vegeta-
ble ragout are finished, you are ready to cook the fish.
Season both sides of the fish with salt and pepper. In a
nonstick pan, heat 2 tablespoons canola oil until it starts
to smoke. Add the halibut and cook on high for 30 sec-
onds; then turn the heat down to medium heat. This
will ensure that the fish develops a nice crust without
burning. After about 3 minutes, turn the fish over and
cook on the other side for 3 more minutes.
As you are cooking the fish, heat the vegetable stock
to finish the ragout and add the peas and fava beans.
When the mixture comes to a boil, turn down and add
butter. Just before serving, add 2 tablespoons of the
basil puree to flavor the broth.
PRESENTATION
Divide vegetable ragout among four bowls. Place ap-
proximately ½ cup of mashed potatoes in the center of
the bowl. Place the fish on top of the mashed potatoes.
Top the fish with the artichoke salad. Serve and enjoy!
.
YIELD
,
Serves 4
