Pavé de Flétan au...Pavé de Flétan au Caviar et Poireaux Confits

Pan-seared wild halibut with crispy skin, served over slow-cooked confit leeks and finished with a luxurious, velvety beurre blanc emulsified with premium Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Slice the cleaned leeks into 2-inch rounds. In a small saucepan, melt 100g of the unsalted butter over low heat. Add the leeks, thyme sprigs, and the bruised garlic clove. Season with a pinch of salt. Cover with a cartouche (parchment paper lid) and confit over very low heat for 30 minutes, or until the leeks are meltingly tender. Keep warm.

2. 02

   To prepare the beurre blanc base, combine the white wine, white wine vinegar, and minced shallot in a small saucier over medium heat. Reduce the liquid until it is syrupy and almost entirely evaporated (au sec), leaving about 1 tablespoon of liquid.

3. 03

   Whisk the heavy cream into the reduction and bring to a simmer. Lower the heat to the absolute minimum. Whisk in the remaining 150g of cold, cubed butter, one or two cubes at a time, moving the pan on and off the heat to maintain a warm but not hot temperature. The sauce should emulsify into a thick, glossy pale sauce. Strain through a fine-mesh chinois, season with white pepper and a touch of lemon juice if needed, and keep warm in a thermos or over a warm water bath (do not boil, or the sauce will split).

4. 04

   Pat the halibut fillets completely dry using paper towels. Score the skin lightly in a crosshatch pattern and season both sides with fleur de sel.

5. 05

   Heat the grapeseed oil in a stainless steel or copper skillet over medium-high heat until shimmering. Carefully lay the halibut fillets skin-side down. Press gently with a fish spatula for 30 seconds to ensure even skin-to-pan contact. Lower the heat to medium and sear undisturbed for 4-5 minutes until the skin is incredibly crispy and golden.

6. 06

   Flip the fish over and cook for an additional 1-2 minutes, basting with a small spoonful of the warm butter from the leek confit, until the flesh is just opaque and flakes gently.

7. 07

   Just before plating, gently fold the Oscietra caviar into the warm beurre blanc, being careful not to burst the delicate pearls.

8. 08

   To assemble, place a neat bed of confit leeks in the center of two warm, shallow artisanal bowls. Gently rest a halibut fillet, crispy skin-side up, on top of the leeks. Artfully spoon the caviar beurre blanc around the base of the fish. Garnish with fresh chervil sprigs and serve immediately.