The Endless Feast > Recipes > Pan Roasted Halibut

Pan Roasted Halibut, Leek-Morel Mushroom Ragout, Nettles,
Crisp Potato Cake

Chef Andy Blanton (4 portions)

For more info about Chef Andy Blanton, go to www.cafekandahar.com

2 Halibut (cut into 8 oz pieces)
1 ounce clarified butter
Creole seasoning (prudhommes or zatarins)
1/4 cup flour (on a plate)
2 teaspoons olive oil
1/2 cup leeks (thinly sliced, using only the white/pale yellow parts)
2 teaspoons garlic (minced)
1/2 pound morel mushrooms (sliced in half if larger than ear)
1/2 cup shrimp stock
2 ounces unsalted butter (cut into small pieces)
2 ounces nettles (blanched and trimmed)
1 pound russet potatoes (grated)
1/4 cup onion (grated)
4 tablespoons olive oil
1 egg
1 teaspoon white wine vinegar
Kosher salt
Fresh ground black pepper

Preheat oven to 475 degrees.

1. Mix russet potatoes, onion, egg, white vinegar in a bowl until evenly combined. Form the mixture into four separate cakes by pressing them between your hands to resemble a large circle.

2. In a large skillet, heat olive oil, 1 tablespoon of oil per potato cake, over medium-high heat until very hot. Place potato cake into skillet, use extreme caution as oil will be very hot. Use a spatula to evenly flatten the potato cake in pan. Reduce heat to medium and cook for 4-5 minutes on each side, or until potato is nice and brown on each side. In the same skillet, once potatoes are cooked, add nettles and sauté until hot, about 1 minute over medium-high heat. Set aside cooked cakes in a warm place until ready to serve.

3. Season halibut with creole seasoning on all sides. When oven is hot, heat clarified butter in a large skillet over high heat. When the pan is hot, but not smoking, dip skin side of halibut into flour and place the flour side of halibut down in hot skillet. Please use extreme caution as to not splash the hot oil. Allow the halibut to cook over high heat just for a few seconds before placing entire skillet into oven. Depending on thickness, halibut will cook for anywhere from 4 to 10 minutes in oven. Do not flip the halibut, just leave the entire fish in the pan in oven until cooked.

4. Once halibut is cooked, the flesh will be white and flaky throughout, you should see no grey or rareness. Set halibut aside, place same skillet back over medium-high heat, using caution as the handle and the entire pan is hot. Pour 2 teaspoons of olive oil into hot skillet and add morel mushrooms. Add some kosher salt and black pepper to the mushrooms. Saute over medium-high heat until mushrooms begin to shrinken slightly, about 45 seconds. Add minced garlic, continue to sauté, cooking until the garlic sweats but does not turn color.

5. Add leeks and continue to sauté, another minute or so, just until the leeks become soft. Add shrimp stock and allow to reduce by half, keeping the heat on medium-high. Once the stock has reduced, using a whisk, swirl in the pieces of butter until combined. Remove from heat and serve immediately.

Pan Roasted Halibut, Leek-Morel Mushroom Ragout, Nettles, Crisp Potato Cake

Chef Andy Blanton (4 portions)

For more info about Chef Andy Blanton, go to www.cafekandahar.com

Pan Roasted Halibut, Leek-Morel Mushroom Ragout, Nettles,
Crisp Potato Cake