Pan-Roasted Halibut with Cauliflower-Vanilla...Pan-Roasted Halibut with Cauliflower-Vanilla Silk, Sea Asparagus, and Smoked Mussel Emulsion

Wild Pacific halibut pan-roasted to crisp perfection, served over a velvety vanilla-infused cauliflower purée, crisp ocean samphire, and an aromatic smoked mussel emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the Cauliflower-Vanilla Silk: Simmer cauliflower florets in milk, heavy cream, and scraped vanilla bean pod/seeds over medium-low heat for 12-15 minutes until very tender. Remove the vanilla pod, transfer florets and liquid to a high-speed blender, and process until completely smooth. Season with fine salt and pass through a fine-mesh chinois.

2. 02

   To make the Smoked Mussel Emulsion: Heat 1 tablespoon of butter in a saucepan over medium heat. Sweat the shallots until translucent. Add the mussels and white wine, cover immediately, and steam for 3 to 4 minutes until all shells open. Strain the mussel cooking liquor into a clean pan, discard shells, and reduce liquid by half. Whisk in smoked paprika and remaining cold cubed butter to create a glossy, aerated emulsion.

3. 03

   Blanch sea asparagus in boiling unsalted water for 45 seconds, then shock in an ice bath to lock in crispness and vibrant green color. Toss briefly in warm butter right before serving.

4. 04

   Pat halibut fillets bone-dry with paper towels and score the skin lightly with a sharp knife. Heat grapeseed oil in a heavy stainless-steel skillet over medium-high heat until shimmering. Season fish lightly with salt.

5. 05

   Place halibut skin-side down in the pan, pressing gently with a spatula for 10 seconds to prevent curling. Sear undisturbed for 4 minutes until skin is golden and ultra-crisp. Flip, add a knob of butter, and spoon melted butter over the fish for 2 additional minutes until cooked through.

6. 06

   To Plate: Swipe a generous curve of warm Cauliflower-Vanilla Silk across heated dinner plates. Center the pan-roasted halibut skin-side up on top. Garnish with warmed sea asparagus, foam the Smoked Mussel Emulsion using an immersion blender, spoon around the plate, and finish with drops of vibrant chive oil and a delicate sprinkle of Fleur de Sel on the fish skin.