Citrus Poached Halibut Filet with Red and Golden Beets, Puree of Parsnip with Citrus Coriander Emulsion and Baby Cress
4 each 5oz. Pacific Halibut Filet
3 each large Red Beet
3 each large Golden Beet
2 each large Parsnip
1 each large Russet Potato
8 oz. Citrus Beurre Blanc
4 oz. Citrus Coriander Oil
1 oz. Micro Cress
2 each Chiogga Beets, cut on Turning Slicer to form 4 long curls for garnish
Poaching Liquid for Halibut
1 Gal. Water
4 cups OJ
1 cup Meyer Lemon Juice
1 cup Vermouth
½ cup Ginger, chopped
½ cup Lemongrass
1 cup Cilantro
1# Roux
Salt & Pepper
Combine all ingredients and simmer for 10minutes. Strain liquid and add to a light roux to thicken slightly. This will give the Halibut a shine and keep the fish moist. Place filets in pan and season w/ S&P. While liquid is still warm pour over Halibut filets to cover and cover. Place in oven at 350 and poach for 7 minutes.
For the Red and Golden Beets
Blanch the 2 different colored beets separately in vinegar, water and sugar until tender about 45 minutes. Peel and slice 1/8th inch and season with salt and pepper
For the Parsnip Puree
Peel and chop both the parsnips and potatoes and blanch until tender about 20minutes. Puree both together with olive oil, butter and heavy cream. Blend until very smooth and season with salt and white pepper.
For the Citrus Coriander Oil
2 cups Olive Oil
½ cup Cilantro, chopped
¼ cup Meyer Lemon Zest
¼ cup Ginger, chopped
¼ cup Orange Zest
2 Tbsp. Whole Coriander Seed
Place all ingredients in plastic bottle and reserve.
To present the Halibut Filet
Slice beets and arrange in middle of the plate alternating colors (3 each).
Season beets with S&P. Place whipped Parsnips in the middle of the beets. Place Poached Halibut Filet on top of the puree. Ladle sauce over and around fish. Drizzle with the blended Citrus Coriander oil over. Garnish the top of the fish with the Chiogga Beet long curl and Micro Cress.
