Seared Halibut with Potato-Leek-Corn Ragout, Pickled Cherry Tomatoes and Pea Tendril-Radish-Fennel Salad
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Seared Halibut with Potato-Leek-Corn Ragout, Pickled Cherry Tomatoes and Pea Tendril-Radish-Fennel Salad

By November 18, 2020

Recipe courtesy of Geoffrey Sosa Lanez, Executive Chef, The Patterson Club, Fairfield, Conn.

Ingredients

Instructions

Procedure:

  1. For Tarragon and Dill Cure: Begin by chopping dill and tarragon. Mix with kosher salt, sugar, dill and tarragon. Reserve for fillets. 
  2. For Seared Halibut: Begin by fabricating and trimming halibut loins. Cure for 10 minutes, then rinse and pat dry. Take plastic wrap and tightly wrap the halibut loins, tying the ends of the plastic wrap to create a consistent cylinder. Allow it to rest for 12 hours. Heat a sauté pan and add canola oil. When it begins to smoke, turn the temperature down halfway. Season halibut fillets all around and sear until golden brown, then flip over. Deglaze the pan with white wine and roast in a 350º F. oven. Once it reaches an internal temperature of 114º F., take it out of the oven and add fish stock and lemon juice. Add butter and emulsify it into the pan, creating your butter sauce. Baste halibut fillets and garnish with chives.
  3. For potato-leek-corn ragout: In a sauté pan, begin rendering bacon until crispy. Remove and drain fat. Using the same sauté pan, add bacon fat back into the pan and begin sweating down shallots and garlic. Add roasted corn, blanched leeks and potato, and sauté. Deglaze pan with white wine vinegar and add heavy cream. Reduce heavy cream, season and finish with butter and herbs. 
  4. For pickled cherry tomatoes: Remove the core of each of the cherry tomatoes and score throughout. Blanch and shock cherry tomatoes and remove skin. Take red wine vinegar, water, sugar, thyme, tarragon, and bay leaf and bring it up to a boil and pour over cherry tomatoes.
  5. For the Pea Tendril, Radish, and Fennel Salad: Combine, pea tendrils, radish, fennel with chives, parsley, kosher salt and black pepper. Toss with olive oil and lemon juice.
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