Pan-roasted Alaskan Halibut Recipe
Carrot-butternut squash-caramelized onion pavé, parsnip & cauliflower purée, herbed beurre monté
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Pavé
In a large skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized, about 15 minutes. Add diced carrots and butternut squash, season with salt and pepper, and cook for another 10 minutes until tender. Transfer to a baking dish, pressing the mixture into an even layer, and refrigerate until set (about 1 hour). Once set, cut into squares.
Make the Purée
In a pot, combine diced parsnips and cauliflower florets with salted water. Bring to a boil and cook until tender, about 10-12 minutes. Drain and blend until smooth, adding a splash of cream or butter for richness. Season with salt and pepper to taste.
Prepare the Beurre Monté
In a small saucepan, melt the butter over low heat. Add chopped herbs and let it infuse for a few minutes. Keep warm.
Cook the Halibut
Season the halibut fillets with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add halibut fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Carefully flip and cook for another 3-4 minutes until the fish is opaque and flakes easily.
Plate the Dish
On a plate, place a square of the pavé, spoon a generous portion of the parsnip and cauliflower purée beside it, and top with the pan-roasted halibut. Drizzle with herbed beurre monté and serve immediately.