created by Executive Chef, Jason Casey
INGREDIENTS:
1 six ounce halibut portion
1 tablespoon grated manchego cheese
1 tablespoon crushed hazelnuts
1 tablespoon crushed macadamia nuts
1 tablespoon olive oil
5 fingerling potatoes
1 teaspoon shallots
½ teaspoon diced garlic
¼ teaspoon thyme
1/8 teaspoon red pepper flake
1 tablespoon canola oil
2 plum tomatoes diced
Salt as needed
Pepper as needed
For the poblano beurre blanc:
1 shallot sliced
2 parsley stems
2 black pepper corns
4 ounces white wine
4 ounces butter, diced
1 poblano pepper roasted, skinned, seeded, and mashed to a puree paste
PREPARATION:
First toss the potatoes with shallots, garlic, thyme, red pepper flake, oil, salt and pepper.
Roast the potatoes at 350 degrees for 25-30 minutes until cooked through.
While the potatoes are cooking start your beurre blanc, in a small pot add in the shallot, parsley stems, black pepper, and white wine.
On a medium high heat reduce the wine mixture until there is only 1 tablespoon of liquid.
Using a whisk off the heat add in your butter slowly until all has been incorporated.
All the poblano puree and whisk in.
Strain and reserve in a warm but not hot place.
To make the crust:
In a small bowl, add the Manchego, hazelnuts, macadamia nuts, and olive oil - Mix together.
Place crust on top of the fish and press gently with your finger tips.
In a sauté pan on medium high heat and one tablespoon of canola oil.
Sear the fish crust side down for 30 seconds until it is golden brown.
Flip the fish over using a fish spatula and turn the heat down to medium
Cook for 3 minuites until the fish dense but soft to the touch.
Add in the diced tomatoes to the pan for 30 seconds to heat them through
To plate:
Place the potatoes at the top of the plate, lean the halibut on the potatoes.
Place tomatoes between the halibut and potatoes, add 2-3 ounces of the beurre blanc to the bottom half of the fish.
Garnish and serve!
Buen provecho
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