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Lentil-Crusted Halibut
with Fava Puree
Makes 4 Servings
Ingredients
* FOR THE FAVA PUREE:
*5 pounds fava beans, peeled, blanched and shocked in boiling water
*1/2 cup heavy cream
*2 tablespoons butter
*Minced shallots
*Salt and pepper to taste
*1/2 bunch chopped mint
* FOR THE SAUCE:
*1 bottle white wine, reduced by half
*3 shallots, sliced
*1 clove garlic, sliced
*1 bunch thyme
*4 tablespoons black peppercorns
*1 lemon, peeled and grated
*1 cup heavy cream
*1 pound cold butter, diced
*Salt and pepper to taste
* FOR THE HALIBUT:
*4 4-ounce halibut fillets
*Salt and pepper
*Lentils, assorted, crushed in spice grinder
Instructions
1To prepare the Fava Puree, add beans to a food processor and puree until very smooth. Transfer to a small saucepan and heat.
2Add the cream, butter, shallots and season to taste with salt and pepper. Finish with chopped mint.
3To prepare the Sauce, add shallots, garlic, thyme and peppercorns to the reduced wine. Continue to reduce until all wine is reduced. Add grated lemon peel.
4Add heavy cream and reduce until thick and bubbly. Mount in butter. Whisk slowly until completely emulsified. Season with salt and pepper.
5To prepare the Halibut, season fillets with salt and pepper. Coat the halibut in lentils.
6Heat a skillet with 1 cup olive oil until smoking. Add fish, lentil-side-down and brown. Transfer to a 400F degree oven for 3-5 minutes.
7Serve halibut over the puree with sauce drizzled on the plate.
Source
Executive Chef George Bargisen, Trillium bis at The Sagamore, Bolton Landing, New York