
Lentil-Crusted Halibut
with Fava Puree
Makes 4 ServingsIngredients
* | 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