Halibut
Halibut/ kumquat gastrique, passion fruit, Casillero del Diablo chardonnay& heirloom carrot emulsion
2018-01-03 08:46:53
Serves 6
Kumquat Gastrique
- 1 ½ cup Sugar
- 1 ½ cup water
- 2 cups Honey vinegar (sub distilled white vinegar w/ 1Tablesppon Honey)
- 2 cups Casillero del Diablo Chardonnay
- 1 pint sliced Kumquats
- ½ -1 Lemon juiced
Casillero del Diablo Chardonnay & Heirloom Carrot Emulsion
- 1 qt. Yellow/ White baby heirloom carrots; juiced
- 3 cups Casillero del Diablo Chardonnay
- ¼ lb Unsalted Butter; diced
Kumquat Gastrique
- 1. Heavy bottom pot, add sugar & water.
- 2. Reduce to syrup consistency; no color.
- 3. Add Honey vinegar & Casillero del Diablo Chardonnay.
- 4. Reduce to tighter glaze consistency.
- 5. Remove from heat; let cool 3-5 min.
- 6. Add Kumquats.
- 7. Adjust flavor with fresh lemon juice if needed, salt & pepper.
- Add fresh cracked Szechuan pepper for additional spice.
Casillero del Diablo Chardonnay & Heirloom Carrot Emulsion
- 1. Remove the green tops of the carrots, rinse and place in ice water.
- 2. In heavy bottom medium size pot, reduce chardonnay 1/2.
- 3. Add carrot juice & reduce liquid to ½.
- 4. Remove from heat and add cold diced butter.
- 5. Let sit to the Side 5 minutes.
- 6. Using a hand blender, blend butter into liquid on high speed until sauce begins to froth.
- 7. Keep warm and hand blend prior to serving.
- do not let boil to prevent sauce from breaking.
- Garnish: Fresh passion fruit seeds, Dried apricots; small dice, Carrot tops,
- Golden raisins, Begonia flower petals (optional)
Halibut
- 1.Season both sides of filet salt and pepper.
- 2.Sear halibut on high heat with oil in non-stick pan on both sides until golden brown color is achieved.
- 3.Place 1 Tablespoon cold butter in pan and let butter brown; spoon butter
- over fish until cooked through; (about 1-2 minutes depending on thickness of filet)
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