Pan-Seared Wild Halibut with...Pan-Seared Wild Halibut with Sea Urchin Velouté and Coastal Botanicals

A pristine fillet of Atlantic halibut with golden, crackling skin, resting on a luxurious uni and yuzu-infused fumet reduction, complemented by compressed sea fennel, glazed sunchokes, and finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, sweat the minced shallots in 15g of cultured butter until translucent without color. Deglaze with dry white wine and reduce by three-quarters.

2. 02

   Add the fish fumet to the shallot reduction and simmer gently until reduced by half. Stir in double cream and bring to a bare simmer for 2 minutes.

3. 03

   Transfer the warm liquid to a high-speed blender. Add 60g of fresh sea urchin and the green yuzu kosho. Blend on high speed while gradually emulsifying in 40g of chilled, cubed cultured butter until silky and aerated. Pass through a fine chinois, season to taste, and keep warm at 55°C (130°F).

4. 04

   In a sauté pan, gently braise the sunchoke fondants in remaining butter and a splash of water over low heat until tender and lightly caramelized on both sides. In the final minute, toss through the blanched sea beans.

5. 05

   Pat the halibut fillets thoroughly dry with paper towels. Season the skin side with fine sea salt. Heat clarified butter in a heavy-bottomed stainless steel pan over medium-high heat until shimmering.

6. 06

   Lay the halibut skin-side down, pressing gently with a fish spatula for 15 seconds to prevent curling. Cook undisturbed for approximately 4–5 minutes until the skin is hyper-crisp and golden, and the flesh is cooked two-thirds of the way through. Flip, remove pan from heat, and let residual heat finish cooking for 1 minute.

7. 07

   To plate: Froth the warm uni velouté using an immersion blender and spoon a generous pool into the center of warm shallow bowls. Place a halibut fillet skin-side up in the center.

8. 08

   Arrange the glazed sunchokes, warm sea beans, and remaining raw uni lobes around the fish. Crown with finger lime pearls, chervil, sea fennel, and a final touch of flaky Maldon salt.