- Yield: 4 servings
Halibut with Roasted Fennel Salad and Blood Orange Gastrique
Recipe courtesy of Justin Scholer, Executive Chef, Lake Geneva Country Club (Lake Geneva, Wis.)
Ingredients
- Alaskan halibut - 4 lbs.
- arugula - 1 lb.
- baby tri-color potatoes - 1 lb.
- bulbs fennel - 4 ea.
- blood oranges - 6 ea.
- tarragon - 1 oz.
- rosemary - 1 oz.
- sugar - 1 cup
- olive oil - 4 oz.
- salt - to taste
- pepper - to taste
Instructions
- Cut halibut into four 8-oz. portions, pat dry with a paper towels and set aside.
- Supreme two blood oranges and squeeze the juice from the rest.
- Quarter the fennel, toss in olive oil (as much as needed to coat), salt and pepper and roast at 350°F for 12 minutes.
- Split the baby potatoes and toss with chopped rosemary, tarragon, olive oil (as much as needed to coat), salt and pepper. Roast at 350°F for about 20 minutes.
- For the gastrique, reduce one cup of blood orange juice and 1 cup of sugar until you have syrup consistency.
- Season the halibut with salt and pepper. Heat up a sauté pan with a few tablespoons of olive oil. When ripples appear, sear the halibut presentation side down until a golden-brown sear is achieved. Flip the halibut and finish in a 400°F oven for about 5 minutes.
- For plating, toss the arugula, potatoes, fennel and blood orange segments together and place this salad on a plate. Rest the halibut portion on top and finish with a drizzle of the blood orange gastrique.
