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Halibut Recipe

Name: Auberge du Pommiers Halibut Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces Halibut fillets; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Lemon juice; 1 lb Asparagus spears; 2 tbs Butter; 2 tsp Garlic, minced; 1 cup Chickpea flour; 3 cups Water; 2 tbs Black garlic, pureed; 1 tsp Salt; 2 tbs Olive oil; 2 cups Leeks, sliced; 2 cups Potatoes, peeled and diced; 4 cups Vegetable broth; 1 cup Heavy cream; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Chives, chopped

Inspired by Auberge du Pommier

Time1h

Serves4

halibut, asparagus, black garlic panisse, spring Vichyssoise

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Frequently paired with

The best thing to pair and share with Halibut

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Les Mesnil, Grand Cru, Blanc de Blancs, NV, Champagne, France

crisp · bright acidity · elegant

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Ingredients

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Halibut

4 pieces Halibut fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs ReaLemon lemon juice

Asparagus

1 lb Asparagus spears

2 tbs Butter

2 tsp Garlic, minced

Black Garlic Panisse

1 cup Chickpea flour

3 cups Water

2 tbs Black garlic, pureed

1 tsp Celtic sea salt

2 tbs olive oil

Spring Vichyssoise

2 cups Leeks, sliced

2 cups Potatoes, peeled and diced

4 cups Vegetable broth

1 cup Heavy cream

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Chives, chopped

Method

Halibut Preparation

Cooking the Halibut

Preheat your oven to 400°F (200°C). Season the halibut fillets with salt, pepper, and lemon juice. Heat olive oil in a skillet over medium-high heat. Sear the fillets for 3-4 minutes on each side, then transfer to the oven and bake for an additional 5-7 minutes until cooked through.

Asparagus Preparation

Sautéing Asparagus

In the same skillet used for the halibut, melt the butter over medium heat. Add the minced garlic and asparagus spears. Sauté for about 5-7 minutes until the asparagus is tender and lightly browned. Season with salt and pepper.

Black Garlic Panisse Preparation

Making Panisse

In a saucepan, bring water to a boil. Gradually whisk in chickpea flour and salt, stirring constantly to avoid lumps. Cook over medium heat until the mixture thickens (about 10 minutes). Stir in black garlic and olive oil. Pour into a greased dish and let cool. Once set, cut into strips and pan-fry until golden brown on all sides.

Spring Vichyssoise Preparation

Preparing Vichyssoise

In a large pot, sauté leeks in a bit of olive oil until soft. Add potatoes and vegetable broth, and bring to a boil. Reduce heat and simmer until potatoes are tender (about 15 minutes). Blend the mixture until smooth, then stir in heavy cream, salt, and pepper. Chill before serving, garnished with chopped chives.

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