Alaskan Halibut with Curry Green Lentils, Charred Broccolini and Romesco Sauce
Recipe courtesy of Chris Chun, Executive Chef of Mesa Verde Country Club (Costa Mesa, Calif.)
- 7-oz. portion Alaskan Halibut - 6 ea.
- De Puy green Lentils - 1/2 cup
- mirepoix - 1/4 cup
- thyme - 10 sprigs
- oregano - 10 sprigs
- minced garlic - 2 tsps.
- Madras curry powder - 1 tsp.
- broccolini - 1 bunch
- lemon - 1 ea.
- roasted red peppers with olive oil - 1 12-oz. can
- raw almonds - 1/4 cup
- tomato paste - 1 tsp.
- sherry vinegar - 1 tsp.
- minced parsley - 1 tsp.
- olive oil - 2 tsp.
- Make a vegetable broth using 4 cups of water, celery, carrots, onion, thyme, and oregano
- Simmer on low for at least an hour reducing the liquid by half, this will make the broth more fortified. Add lentils to broth and cook till barely tender or about twenty minutes.
- Strain liquid and remove herb stems.
- For the broccolini, don’t blanch them, we don’t blanch our vegetables at the club. Lightly drizzle the broccolini with olive oil and season with salt. Grill them on a high heat for about five minutes until the florets are charred on the outside. Finish by squeezing the lemon on the broccolini (Trust me) Charred veggies and lemon are magic.
- For the Romesco sauce, blitz in a food processor the red peppers, 1 tsp garlic, almonds, tomato paste, vinegar, parsley, and olive oil. Remove and heat in small sauce pot.
- To finish the dish, Sauté on low the lentils, the other 1 tsp garlic, mirepoix, and curry for about 5 minutes or heated though.
- Pan Sear the Halibut on high heat for about two minutes each side or nicely caramelized.
- Finish in the oven for about eight minutes or until internal temperature of 130.
- For plate up, Spoon Romesco Sauce on bottom of dish and then lentils on top. Place Broccolini on lentils then Halibut. Squeeze fresh lemon juice on the halibut to finish. Enjoy.