Pan-Seared Halibut with Watercress...Pan-Seared Halibut with Watercress Emulsion and Charred Leeks

A vibrant, nutrient-dense masterpiece featuring pristine wild halibut nestled in a silky, antioxidant-rich green emulsion, paired with sweet charred baby leeks and a crisp radish salad.

Ingredients

Cooking Instructions

1. 01

   Prepare an ice bath. Bring a pot of salted water to a rolling boil. Blanch the watercress, spinach, and mint for 30 seconds, then immediately plunge into the ice bath to preserve the vibrant green color. Drain and squeeze out excess moisture.

2. 02

   In a high-speed blender, combine the blanched greens, vegetable stock, 1 tablespoon of lemon juice, and 3 tablespoons of extra virgin olive oil. Blend on high until ultra-smooth and emulsified. Season with a pinch of fleur de sel and pass through a fine-mesh chinois for a silky texture. Keep warm.

3. 03

   Using a mandoline, shave the radishes and fennel bulb paper-thin. Place them in ice water for 5 minutes to curl and crisp, then drain and pat dry. Toss gently with 1/2 tablespoon of lemon juice and a tiny pinch of salt.

4. 04

   Heat a dry cast-iron skillet over high heat. Char the baby leeks until the outer layers are blackened and the insides are tender (about 5 minutes). Remove from heat, peel away the outer burnt layer, and brush the tender hearts with 1/2 tablespoon of olive oil.

5. 05

   Pat the halibut fillets completely dry with paper towels. Season both sides with fleur de sel and white pepper. Heat the remaining 1/2 tablespoon of olive oil in a non-stick pan over medium-high heat. Place the fish skin-side down, pressing gently for 30 seconds. Sear for 4 minutes until the skin is incredibly crispy, then flip and cook for 1 to 2 minutes more.

6. 06

   To serve, pour a generous pool of the warm watercress emulsion into the base of four shallow heated bowls. Arrange two charred leek hearts in each bowl, top with a crispy halibut fillet, and crown the fish with the shaved fennel and radish salad. Garnish with a final drizzle of olive oil.