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Halibut/ kumquat gastrique, passion fruit, Casillero del Diablo chardonnay& heirloom carrot emulsion
Serves 6
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Kumquat Gastrique
  1. 1 ½ cup Sugar
  2. 1 ½ cup water
  3. 2 cups Honey vinegar (sub distilled white vinegar w/ 1Tablesppon Honey)
  4. 2 cups Casillero del Diablo Chardonnay
  5. 1 pint sliced Kumquats
  6. ½ -1 Lemon juiced
Casillero del Diablo Chardonnay & Heirloom Carrot Emulsion
  1. 1 qt. Yellow/ White baby heirloom carrots; juiced
  2. 3 cups Casillero del Diablo Chardonnay
  3. ¼ lb Unsalted Butter; diced
Kumquat Gastrique
  1. 1. Heavy bottom pot, add sugar & water.
  2. 2. Reduce to syrup consistency; no color.
  3. 3. Add Honey vinegar & Casillero del Diablo Chardonnay.
  4. 4. Reduce to tighter glaze consistency.
  5. 5. Remove from heat; let cool 3-5 min.
  6. 6. Add Kumquats.
  7. 7. Adjust flavor with fresh lemon juice if needed, salt & pepper.
  8. Add fresh cracked Szechuan pepper for additional spice.
Casillero del Diablo Chardonnay & Heirloom Carrot Emulsion
  1. 1. Remove the green tops of the carrots, rinse and place in ice water.
  2. 2. In heavy bottom medium size pot, reduce chardonnay 1/2.
  3. 3. Add carrot juice & reduce liquid to ½.
  4. 4. Remove from heat and add cold diced butter.
  5. 5. Let sit to the Side 5 minutes.
  6. 6. Using a hand blender, blend butter into liquid on high speed until sauce begins to froth.
  7. 7. Keep warm and hand blend prior to serving.
  8. do not let boil to prevent sauce from breaking.
  9. Garnish: Fresh passion fruit seeds, Dried apricots; small dice, Carrot tops,
  10. Golden raisins, Begonia flower petals (optional)
  1. 1.Season both sides of filet salt and pepper.
  2. 2.Sear halibut on high heat with oil in non-stick pan on both sides until golden brown color is achieved.
  3. 3.Place 1 Tablespoon cold butter in pan and let butter brown; spoon butter
  4. over fish until cooked through; (about 1-2 minutes depending on thickness of filet)
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