Pan Fried Halibut with Pistachio Crust, Fennel Beurre Blanc

Geoffrey Lanez
Johnson & Wales University, Providence RI

Halibut with Pistachio Crust

Ingredients

• 8 fillets, 5 ounces each Halibut fillet
• 60 grams Butter
• 10 grams Extra Virgin Olive Oil
• 1 whole lemon Lemon zest
• 224 grams Whole butter
• 325 grams Sicilian Pistachio
• To taste Salt
• 56 grams Clarified butter
• 30 grams Braising Reduction
• 300 grams Whole butter
• 50 grams Fennel Fronds

Directions

1. Heat a medium size sauté pan with oil.
2. Begin searing the halibut skin side up.
3. When the fish develops a golden crust, take it out of the pan and cool it down.
4. Melt butter in a sauce pot.
5. Put pistachios in a robot coupe and pulse once.
6. Add melted butter and clarified butter in a bowl with the pistachios.
7. Put over a sheet pan with plastic wrap, cover with plastic wrap, and use a rolling pin to flatten it.
8. Cool down crust.
9. Cut out perfect squares and place on top of fish.
10. When ready to fire, place into a 350 degree oven until the fish is fully cooked.
11. Take the braising liquid from the fennel and reduce until sec.
12. Mound butter into the reduction and hold in a thermos.
13. Incorporate fennel fronds a la minute.

Fingerling Potatoes with Chorizo

Ingredients

• 9 each Fingerling Potato
• 10 grams Garlic
• 150 grams Chorizo
• 1 tablespoon Extra Virgin Olive Oil
• To taste Salt
• To taste Pepper on a sheet tray.
• 500 grams Water
• 2 each Bay leaves
• 5 each Peppercorns
• 2 each Thyme

Directions

1. Cut fingerling potatoes vertically in half.
2. In a medium size sauce pot, simmer potatoes in water, bay leaves, thyme, and peppercorns until tender.
3. Take the potatoes out of the water and cool down
4. In a medium size sauté pan, heat oil.
5. Render chorizo.
6. Remove chorizo and sauté garlic then fingerling potatoes.
7. Add the chorizo back in the sauté pan.
8. Hold hot for plate up.

Pan fried crab cake

Ingredients

• 150 grams Crab meat
• 2 each Shallots
• 30 grams Butter
• 5 grams Dijon mustard
• 30 grams Pernod
• 30 grams Brandy
• 5 grams Sambal
• 40 grams Heavy cream
• 1 gram Parsley
• 10 grams Extra virgin olive oil
• 1 gram Old bay into a log.
• 60 grams Panko
• 60 grams Flour
• 60 grams Egg yolk
• 100 grams Oil

Directions

1. Begin by heating a medium size sauté pan with oil.
2. Sweat shallots until tender.
3. Add Dijon mustard and sambal.
4. Deglaze with brandy and pernod.
5. Add crab meat and sauté.
6. Add parsley, heavy cream and reduce until sec.
7. Take crab meat mixture and cool.
8. Pipe crab cake mixture into plastic wrap and roll
9. Freeze if possible, if not available refrigerate.
10. Slice ¼ slices out of the log and bread.
11. Pan fry until golden brown.

Braised Fennel, Carrot puree, Sautéed broccoli rabe

Ingredients

• 60 grams White wine
• 3 each Tarragon
• 4 each Thyme
• 188 grams Fennel stems
• 127 grams Onions
• 120 grams Leeks
• 5 grams Star anise
• 400 grams Fish bones
• 1 liter Water
• 6 each Bay leaves
• 10 each Peppercorns
• 10 grams Extra Virgin Olive Oil
• 2 each Fennel bulb
• 500 grams Fumet
• To taste Salt
• 20 grams Pernod
• 2 each Tarragon stems
• 2 each Thyme
• 1 teaspoon Peppercorn
• 4 each Fennel stems
• 5 each Bay leaves
• 10 grams Extra Virgin Olive Oil
• 454 grams Carrot
• 40 grams Butter
• 350 grams Carrot juice
• 20 grams Sugar
• 40 grams Broccoli rabe
• 1 each Shallots
• 1 clove Garlic
• 1 tablespoon Extra Virgin Olive Oil
• To taste Salt

Directions

1. Sauté fennel stems, onions, and leeks until translucent.
2.  Add fish bones, and deglaze with white wine.
3. Reduce until half and add cold water.
4. Add star anise, tarragon, thyme, bay leaves, and peppercorns.
5. Bring it up to a boil and reduce down to a simmer.
6. Simmer for 30 minutes and then strain.
7. Cut fennel horizontally into ½ inch slices and stick tooth picks into the sides. This will prevent the fennel slices from separating during the braising process.
8. Heat a medium size sauté pan with oil.
9. Sear fennel slices and stems, deglaze with pernod, and cover ¾ with fumet.
10. Add thyme, tarragon stems, peppercorns and cover with a chartuese and foil.
11. Place in a 350 degree oven and cook until tender.
12. Remove fennel slices and hot hold.
13. Strain out peppercorns, tarragon stems, thyme, and bay leaves.
14. Take extra fennel stems and puree with braising liquid.
15. Strain through a chinois and hold for beurre blanc.
16. Macedoine the carrots.
17. Take diced carrots water, sugar, and butter and put into a sauce pot.
18. Cover the vegetables with chartuese and cook carrots until tender.
19. When the carrots are tender, blend them in a robot coupe and then pass through a tamis. Adjust with water if needed.
20. Season and hold for service.
21. In a sauce pot, boil water with salt.
22. Blanch broccoli rabe and shock.
23. Heat a medium size sauté pan with oil.
24. Sauté brunnoise shallots, garlic, and broccoli rabe.
25. Season and hot hold.

Plating Instructions

1. Drag a spoonful of carrot puree on the plate.
2. Place braised fennel on the plate.
3. Put a teaspoon of the fennel beurre blanc over the braise fennel.
4. Place pan fried halibut above fennel.
5. Spoon a tablespoon of the fennel beurre blanc on the side of the fish.
6. Place broccoli rabe, fingerling potatoes and chorizos.