Herb Crusted-Halibut with Asparagus Veloute, Vadouvan, Carrot, and Maitake
Recipe courtesy of TJ Curry, Executive Sous Chef, Carolina Yacht Club
Ingredients
- Ingredients for the Herb Crust:
- parsley leaves - 30 gms.
- chives - 30 gms.
- tarragon leaves - 15 gms.
- panko - 200 gms.
- butter - 100 gms.
- salt - to taste
- Ingredients for the Carrot Oil:
- carrots - 3 ea.
- vadouvan - 25 gms.
- blend oil - 1 pt.
- Ingredients for the Carrot Purée:
- carrots - 6 ea.
- vadouvan - 80 gms.
- butter - 50 gms.
- cream - 80 gms.
- Ultra tex - 1.5 gms.
- salt - to taste
- Ingredients for the Asparagus Bisque:
- asparagus - 3 bunches
- onion - .25 ea.
- spinach - 100 gms.
- stock - 1 lt.
- heavy cream - 1 lt.
- lemon - 1 ea., juiced
- hydrated xanthan gum - as needed
- salt - to taste
Instructions
Procedure for the Herb Crust:
- Removed all stems from herbs and blanch quickly in salted water.
- Shock herbs in ice water then squeeze out all liquid from herbs using a towel.
- Roughly chop herbs and combine with panko in a robot coupe and blend until thoroughly mixed.
- Add butter and continue to blend until the mixture begins to clump together.
- Transfer to parchment paper and place another layer of parchment on top.
- Roll out crust to desired thickness and refrigerate for at least 1 hour.
- After chilled, remove from cooler and cut into desired shape.
- Keep crust stored in a cooler.
Procedure for the Carrot Oil:
- Peel and shred carrots on a box grater then add to blender.
- Add vadouvan and oil to blender and blend on highest setting.
- The mixture will emulsify but continue to blend until the oil separates again.
- Cover the top of the blender steam will come out and is very hot.
- When mixture separates pour through a coffee filter and allow oil to drain.
- Discard solids.
Procedure for the Carrot Purée:
- Roughly chop carrots and place in a steamer at 212°F for 15 minutes.
- Remove carrots from steamer and toss with vadouvan and lay out of a sheet tray.
- Lightly roast carrots for 6 minutes at 400°F, just enough to lightly toast the vadouvan or until it becomes fragrant.
- While hot add carrots and butter to a blender.
- Blend on high and slowly add cream until you reach the desired thickness.
- Add ultra tex and continue to blend until purée is completely smooth.
- Pass purée through chinois and reserve in a water bath at 155°F.
Procedure for the Asparagus Bisque:
- Sweat onions in a large sauce pot then add asparagus, stock, and cream.
- Bring to a simmer and cook until asparagus softens.
- Add in spinach and stir until spinach wilts then remove from heat.
- Add solids into a blender and slowly add liquid until desired consistency.
- Finish with hydrated xanthan gum.
- Pass through a chinois and season with lemon juice, salt, and sugar.
- Reserve at 155°F in a water bath.
Procedure for Pick Up:
- Sear halibut in a saute pan over high heat then flip and base with butter over medium low heat.
- Remove halibut from pan and place herb crust over halibut and place in salamander until crust becomes crispy but not colored.
- While halibut is in the salamander heat a saute pan over high heat then add oil and maitake mushrooms.
- Saute mushrooms finishing with brunoise shallot, garlic, white wine, butter and sal.
- Drain mushrooms on a towel.
- Place halibut in a large bowl with a quenelle of carrot purée.
- Garnish around purée with maitake mushrooms and herbs.
- Pour bisque in negative space and garnish with carrot oil.
