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Lentil-Crusted Halibut
with Fava Puree
with Fava Puree
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
| 1 | To prepare the Fava Puree, add beans to a food processor and puree until very smooth. Transfer to a small saucepan and heat. |
| 2 | Add the cream, butter, shallots and season to taste with salt and pepper. Finish with chopped mint. |
| 3 | To 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. |
| 4 | Add heavy cream and reduce until thick and bubbly. Mount in butter. Whisk slowly until completely emulsified. Season with salt and pepper. |
| 5 | To prepare the Halibut, season fillets with salt and pepper. Coat the halibut in lentils. |
| 6 | Heat 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. |
| 7 | Serve halibut over the puree with sauce drizzled on the plate. |
Source
Executive Chef George Bargisen, Trillium bis at The Sagamore, Bolton Landing, New York