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Alaskan Halibut




Source of Recipe


Julia's Kitchen at Copia in Napa


Recipe Introduction


Alaskan Halibut with Summer Beans Verjus Vinaigrette and Salute Chardonnay Grapeseed Oil


List of Ingredients




6 5 ounce portions Alaskan Halibut
4 ounces Yellow wax beans, cut in thirds on a bias
4 ounces Bluelake beans, cut in thirds on a bias
4 ounces Haricot vert, cut in thirds on a bias
4 ounces Purple dragon beans, cut in thirds on a bias
1 each fennel, small diced and placed in water
6 each chives
12 each chervil sprigs
12 each parsley sprigs
24 each tarragon leaves
1/2 cup red verjus
1/2 cup Salute Sante grapeseed oil
1 medium shallot, minced
Kosher salt
White pepper
1 Tbs. Salute Sante Chardonnay grapeseed oil
2 quarts Salute Sante grapeseed oil, for poaching herb stems
1 tsp. coriander seed
1 tsp. fennel seed

Recipe




Place beans separately in boiling water that is heavily salted for four minutes remove and place in ice and water to cool quickly. Remove and dry. Mix verjus shallots, and 1/2 cup of grapeseed oil. Season with salt and pepper to taste. Place herb stems, coriander seed and fennel seed in sauce pan with 2 quarts of grapeseed oil and bring to a simmer. Simmer for 15 minutes strain and reserve warm. While simmering place diced fennel inside and cook till tender. Season halibut with salt on both sides and white pepper on one side only. Eight parts salt to one part white pepper. Place in oil do not boil. Fish should take eight to ten minutes depending on thickness. While fish is cooking mix all beans together and heat in vinaigrette once beans are hot and slightly tender add fennel and heat through. Add herbs and place in center of plate be sure you have a some vinaigrette in beans but not too much. Remove fish from oil and place on paper towel. Season with a little salt right on top of fish and place on top of beans. Finish plate with Salute chardonnay grapeseed oil drizzled around the plate. Serves 6.