- Yield: 4
Seared Halibut With Green Asparagus, Mixed Mushrooms, Chips of Celery Root, Micro Bull’s Blood and Black Summer Truffle Butter Sauce
Recipe courtesy of Camiel Henning, Executive Chef, Scottsbluff Country Club
Ingredients
- halibut filet - 4x 8 oz., without skin
- green asparagus - 12 ea.
- mixed mushrooms - 12 oz., cut in small pieces
- black summer truffles peelings - 2 oz., finely chopped
- chicken stock - 2 oz.
- butter - 6 oz.
- heavy cream - 1 oz.
- micro bull’s blood - 1 oz.
- celery root - 1 ea.
- clean garlic - 1 clove, finely chopped
- cornstarch - 1 oz.
- salt - to taste
- pepper - to taste
Instructions
- Cut 1.5 to 2 inch of the bottom of the green asparagus (taste woody).
- Thinly slice the green asparagus.
- Put the chicken stock, cream, butter and the truffle into a pan and bring to a boil.
- Thicken with 1 oz. cornstarch and some water.
- Peel the celery root and thinly slide the mandolin.
- Fry in oil of 300° F till golden brown.
- Put on kitchen paper and salt lightly.
- Salt the halibut and sear golden brown in a hot pan with some olive oil.
- After coloring, take the fish out of the pan, and put on a plateau in the oven on 350° F for about 6-7 minutes.
- Sear the asparagus in olive oil and season with pepper and salt.
- Sear the mixed mushrooms in olive oil and seasoning them with pepper and salt and some finely chopped garlic.
Assembly
- Take a deep plate and put the seared asparagus in the middle of the plate.
- Dress the mushroom on top of the asparagus.
- Place the seared halibut on top.
- Dress the truffle butter sauce around the halibut.
- Put the celery root chips on top of the halibut, and dress the top of the chips of with some micro bull’s blood.
