Poached Halibut with Escarole and Oyster Beurre Blanc
At Coquille Fine Seafood, Chef Jack Chen uses a pinch lemon verbena (a flowery garnish) to take this elegant dish to the next level.
- Yield: Serves 4
1 filet of halibut (approximately 1 lb)
1 cup extra virgin olive oil
⅓ cup lemon juice
1 cup coarse sea salt
1 cup granulated sugar
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
2 litres fish stock (any flavoured stock will work)
1 cup butter
1 sprig tarragon
3 bay leaves
1 lemon peel
Oyster Beurre Blanc
1 lb butter, dice into 1-cm cubes
1 cup white wine
2 cups heavy cream
3 shallots, thinly sliced
1 bay leaf
¼ cup lemon juice
1 cup oysters, chopped
1. Combine all curing salt ingredients and let sit at room temperature for at least 24 hours.
2. Combine all poaching liquid ingredients and set aside for later use.
3. For the oyster beurre blanc, reduce white wine with shallots and bay leaf until you have a syrup-like liquid. Add cream and reduce down to about ½ cup. Slowly add cubes of butter into cream mixture on very low heat. Whisk until emulsified. Continue whisking while adding a few cubes of butter at a time. Once butter is fully emulsified, season with salt, lemon juice and chopped oysters. Finish sauce with a mixture of finely chopped parsley, chives, chervil and tarragon. Set aside.
4. Wash escarole thoroughly and grill on barbecue until wilted and slightly charred. Dress with lemon vinaigrette (1 cup extra virgin olive oil, ⅓ cup lemon juice) and Maldon salt.
5. Lightly cure fish with curing salt for about 30 minutes. Wash thoroughly and dry.
6. Add poaching liquid to a pan and bring to about 55°C to 60 °C and hold at this temperature.
7. Add halibut to poaching liquid and poach for approximately 7 to 10 minutes depending on thickness of fish. Once fish is poached, carefully remove it from the liquid.
8. Season with Maldon salt and lemon juice. Add dressed escarole to top of halibut.
9. Cover fish and escarole thoroughly with oyster beurre blanc sauce.
10. Serve and enjoy!