Seared Halibut

SAVORY

Mar 11

Mustard Velouté, Romanesco, Celtuce, Brown Butter

Chef Sway Quinto of Koloman | New York

INGREDIENTS:

Fish Stock:
5 pounds fish bones (preferably whitefish such as halibut, fluke, red snapper, or black bass)
½ cup olive oil
1 onion, chopped
2 stalks celery, chopped
1 leek, chopped
4 cloves garlic, crushed
1 small bulb fennel, chopped
1 cup white wine
¼ cup Pernod
1 tablespoon coriander seeds
1 tablespoon white peppercorns
1 tablespoon mustard seeds
1 bay leaf
1 sprig thyme

Brown Butter:
½ pound butter, diced

Mustard Velouté:
125 milliliters heavy cream
125 grams crème fraîche
75 grams walnut Dijon mustard
25 grams Dijon mustard
25 grams whole grain mustard
Salt

Romanesco:
1 head romanesco, cut into florets

To Assemble and Serve:
Yield: 1 serving
Salt
One 8-ounce skinless halibut filet
Neutral oil
3 tablespoons butter
1 teaspoon chopped thyme
1 teaspoon chopped garlic
1 stalk celtuce, peeled and sliced into ribbons

METHOD:

For the Fish Stock:
Rinse and soak the fish bones overnight. The next day, in a stock pot over medium-high flame, heat oil. Add onions, celery, leeks, garlic, and fennel. Sweat until alliums are translucent. Deglaze pot with wine and Pernod. Continue to cook until all liquids have evaporated. Add fish bones and 4 quarts cold water. Bring to a boil. Reduce heat, cover, and let simmer 1 hour. Add coriander, peppercorns, mustard seeds, bay leaf, and thyme. Remove from heat and let steep 10 minutes. Strain mixture through a cheesecloth-lined fine mesh strainer. Return stock to the pot. Bring to a simmer and reduce liquid by half. Remove from heat and let cool. Transfer to airtight containers and refrigerate.

For the Brown Butter:
In a small stock pot over medium heat, melt butter. Continue cooking until butter begins to boil. Reduce heat and let simmer until butter has browned, being careful not to burn. Remove from heat and strain through a coffee filter-lined chinois. Transfer to an airtight container and refrigerate.

For the Mustard Velouté:
In a large stock pot over medium-high heat, bring 1 quart Fish Stock to a boil. Reduce heat and let simmer until stock has reduced by half. Whisk in heavy cream and crème fraîche. Reduce liquid by half. Whisk in mustards and continue to cook until sauce thickens. Season with salt. Keep warm.

For the Romanesco:
Bring a large pot of salted water to a boil. Blanch romanesco florets 1 minute and immediately shock in an ice bath. Pat dry and set aside.

To Assemble and Serve:
Heat oven to 400°F. In a small saucepan over medium heat, warm Brown Butter until melted. Add Romanesco. Season with salt. Keep warm. On a work surface, season halibut with salt. In an oven-safe pan over medium-high flame, heat oil. Sear one side of the seasoned fish. Transfer pan to oven and cook 3 minutes. Add butter, thyme, and garlic. Return pan to medium heat and warm until butter is foamy, making sure to continuously baste fish with butter. Transfer fish filet to the right side of a serving plate. Arrange warmed Romanesco and raw celtuce on the left side of the plate. Spoon Mustard Velouté over the top of the fish.

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