- 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
- 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
- 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.
- 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.