Ingredients
1 1/2 oz. fresh herb leaves
1 oz. spinach
1 c. grated Gruyère cheese
1/2 c. unsalted butter
1 3/4 c. dry bread crumbs
4 5 to 6 ounce fillets fresh halibut
2 tsp. olive oil
1/4 c. unsalted butter
1 small white onion
2 oz. bacon
1 c. fresh shucked or thawed frozen peas
c. chicken stock
1 medium potato
1 sprig mint
1 sprig thyme
2 tbsp. whipping cream
2 tsp. coriander seeds
1 c. olive oil
c. fresh lemon juice
3 Roma tomatoes
16 asparagus tips
2 tsp. oregano leaves
Preparation
Step 1Halibut: Place the herbs and the spinach
in a food processor and purée for 1 to 2 minutes. Scrape
down the sides of the bowl, then add the Gruyère cheese
and the butter and purée until well combined. Pour in the
bread crumbs, lightly season with salt and process until
the mixture comes together.Step 2Cut two 11 × 16-inch/30-× 40-cm sheets of parchment
paper and place 1 on a baking sheet. Spread the bread
crumb mixture onto the parchment paper, cover with the
second sheet, then use a rolling pin to roll the bread crumb
mixture to a thickness of 1/8 inch/3 mm. Place the baking
sheet in the refrigerator for 30 minutes to allow the crust
to set.Step 3Cut the crust into 4 pieces, each one large enough
to cover one side of one fillet. Return these cut pieces to the refrigerator.Step 4Pea Purée: Heat half of the butter in a small saucepan on
medium heat. Add the onions and the bacon and sauté
until lightly golden, about 5 minutes.Step 5Stir in half of the
peas and the chicken stock, potato, mint and thyme and
bring to a boil. Simmer gently until the potato is tender,
about 8 minutes. Remove and discard the mint and thyme
sprigs. Add the remaining peas and cook for 3 minutes
more.Step 6Remove from the heat, lightly season with salt and
pepper, then transfer to a food processor or a blender and
purée until smooth. Stir in the cream and set aside.Step 7Coriander Vinaigrette: Crush the coriander seeds using
a mortar and pestle, then place them in a sauté pan and
warm them gently on low heat to release their flavour.Step 8In a small bowl, whisk together the olive oil and lemon
juice, then add the coriander and a pinch of salt. Set aside.Step 9To Finish Halibut and Serve:
Preheat the oven to 375°f/190°c. Lightly
oil a baking sheet.Step 10Arrange the halibut on the baking sheet. Lightly season
with salt, then place a herb crust atop each fillet.Step 11Bake for
9 to 11 minutes, until the crust is crisp and the halibut is
slightly opaque in the middle. Remove from the oven.Step 12To serve, warm the vinaigrette in a saucepan on low heat.
Add the tomatoes and the asparagus and heat through.
Divide the pea purée among the 4 plates, mounding it in
the centre of each plate. Top each serving with a halibut
fillet, then spoon a generous amount of vinaigrette around
each plate. Garnish with the oregano leaves.
From: Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant, © 2009 by James Walt.
