A refined Michelin-style halibut dish featuring butter-poached fish, champagne beurre blanc, and delicate spring vegetables with luxurious garnishes.
Poaching halibut in butter at exactly 122°F keeps the proteins from ever tightening up the way they do in a hot pan, which is why the fish stays translucent and custardy rather than flaking dry. A classic beurre blanc gets its silkiness from whisking cold butter into a reduction off the heat — swapping in champagne for the usual white wine just makes that reduction a little brighter and more aromatic.
2 plates
Ingredients:
- 2 (6 oz each) – Halibut fillets (center-cut, skinless)
- 350 g – Unsalted butter (divided for poaching and sauce)
- 1 – Garlic clove (crushed)
- 1 – Thyme sprig
- 1 – Shallot (finely minced)
- 150 ml – Champagne
- 1 tbsp – White wine vinegar
- 1/2 cup – English peas
- 4-6 – Baby leeks or scallions
- small handful – Microgreens
- to finish – Lemon zest
- to taste – Salt and white pepper
- Small spoonful – Caviar (optional)
- For garnish – Edible flowers (optional)
- For garnish – Gold leaf (optional)
Speciality Items:
- Sous Vide Circulator
- Cast Iron Skillet
- Whisk
- Vacuum Sealer
- Fine Chinois
- Fish Spatula
- Squeeze Bottle
- Dinner Plates
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🍷Sommelier's Recommendation
Bright acidity enhances the beurre blanc and balances the richness.
Minerality and citrus notes complement the delicate halibut.
Steps:
- Season the halibut lightly with salt and white pepper and place into a vacuum bag with butter, garlic, and thyme.
- Seal and cook in a water bath at 122°F (50°C) for 25 minutes.
- Prepare the Champagne Beurre Blanc
- Blanch peas in salted boiling water, then shock in ice water.
- Lightly sauté baby leeks in butter until tender.
- Remove halibut from bag and gently pat dry.
- Sear halibut briefly in a hot pan with butter to create a light golden crust.
- Plating: Spoon beurre blanc onto the plate as a base.
- Place halibut slightly off-center on the sauce.
- Arrange peas and leeks with height and balance.
- Garnish with microgreens, lemon zest, and optional caviar or gold leaf.
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Champagne Beurre Blanc
Ingredients:
- 1 – Shallot (finely minced)
- 150 ml – Champagne
- 1 tbsp – White wine vinegar
- 150 g – Cold butter (cubed)
- to taste – Salt
Steps:
- Combine shallots, champagne, and vinegar in a saucepan and reduce until nearly dry.
- Lower heat and whisk in cold butter gradually until emulsified.
- Strain through a fine chinois for a smooth finish.
- Keep warm but not hot to prevent splitting.
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