Alaskan Halibut with carrot purée, asparagus and pistou . . .

Alaskan Halibut on a bed of asparagus/vegetables and carrot purée, topped with creme fraice and pistou . . .
Alaskan Halibut on a bed of asparagus/vegetables and carrot purée, topped with creme fraice and pistou . . .





6 Alaskan Halibut fillets, 5 to 6 oz. each

1 lemon zested and reserved for juicing

1 tbsp. plus 1 tsp. fresh thyme leaves

2 tbsp. coarsley chopped flat-leaf parsley

1/4 cup extra virgin olive oil

1 1/2 cups sliced onions plus 1/2 cup sliced onion tops

3/4 pound thin asparagus sliced on the diagonal

3 tbsp. unsalted butter

4 ounces pea shoots (or any mixed early summer greens)

1 recipe carrot purée (follows)

6 tbsp. créme fraiche (sour cream)

1 recipe pistou (follows)

salt and fresh ground black pepper


    Season the fish with the grated lemon zest, t tbsp. thyme and the parsley. Then refrigerate for at least 4 hours, or as much as overnight.

    Remove the fish from the refrigerator 15 minutes prior to cooking, to bring to room temperature.

Heat a large sauté pan over high heat for 2 minutes. Season the fish on both sides with salt and pepper. Swirl two tablespoons of olive oil into the pan and wait one minute. Carefully lay the fish in the pan and cook for three to four minutes, until it is lightly browned. Turn the fish, lower the heat to medium-low and cook for a few more minutes, until it's cooked almost through.

    When it's done, the fish will begin to flake and separate a little, and the center will be slightly translucent. Remember, the halibut will continue to cook for a bit once you take it out of the pan.

     Transfer the Halibut to a resting rack.

    Heat a clean sauté pan over medium heat for 1 minute. Add reaining 2 tbsp. olive oil, let heat for a moment, and then add the sliced spring onions, asparagus, 1/2 tsp. salt, a pinch of peper, and the remaining tsp. of thyme. Cook over medium heat 2 to 3 minutes, stirring, until the onions are translucent. Add the butter and 1 tbsp. water. Swirl the pan, and when the liquid comes to a simmer toss in greens and onion tops.

    Immediately remove from the heat, and squeeze a little lemon juice over the vegetables. Taste for seasoning.






2 pounds carrots, peeled and cut into 2 inch rounds

Handful of Basil stems (use the leaves for pistou)

3/4 cup extra-virgin olive oil

1 cup diced white onion

Kosher salt and freshly ground black pepper



Steam the carrots with the basil stems for about 20 minutes, until tender. When carrots are almost done, heat a Dutch oven over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 tsp. salt and 1/4 tsp. freshly ground black pepper, and cook the onion for about 5 minutes, stirring often until it's translucent. Add the steamed carrots and cook for another 8 minutes, stirring and scraping the pan with a wooden spoon, until the carrots are lightly caramelized. Purée the mixture in the food processor until it is very smooth and with the motor continuing to run, very slowly pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the purée is smooth. Taste for seasoning.





1/2 clove garlic

1 cup tightly packed basil leaves

2 tbsp. chopped flat-leaf parsley

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper



    Using a mortar and pestle, pound the garlic with 1/4 tsp. kosher salt. Add a third of the Basil leaves, and pound to a paste. Continue with the rest of the basil and the parsley. Stir in the olive oil, and season to taste with pepper and a touch more salt if needed.


    Spoon dollops of warm carrot purée onto each of the plates, and then arrange vegetables over the purée. Place the fish filets over the center of the vegetables and top each with a dollop of creme fraiche. Spoon the pistou over the creme fraiche and the fish, and a bit around the plate.


Enjoy . . .