Pan Roasted Halibut, Brussels Sprouts, Sweet Potatoes & Gruyere Fondue
2 lbs halibut filets, cut into 8-ounce portions
¼ cup olive oil to sauté
2 cups brussels sprouts—blanched and cut in half
5 tbsp unsalted butter
1 each red onion, cut into 1/4-inch wedges
2 each sweet potatoes—blanched and diced small
¼ cup rendered pancetta or bacon
½ cup crème fraiche
1 tbsp fresh thyme—picked & minced
2 cups grated gruyere cheese
Freshly ground pepper to season
Freshly ground nutmeg to season
Kosher salt to season
Season the fish filets with salt and pepper. While these are resting, pre-heat a large sauté pan on low heat. Add the olive oil to the pan and begin searing the fish over med-high heat to develop color. After four minutes, gently turn the fish and place the pan in the oven pre-set to 400oF to finish cooking for 10 minutes. Pull from the oven and allow the fish to rest while proceeding with the remainder of the recipe. In a large, flat-bottomed pan, begin rendering the pancetta on low heat. Once the pancetta begins to brown, add in the butter and potatoes. Gently increase the heat at this point and allow the potatoes and pancetta to brown gently. Add in the onion wedges and cook until they are translucent. Add in the brussels sprouts and continue cooking for four- to six minutes. At this point reduce the heat and add in the crème fraiche. Bring to a quick boil then remove from the heat. Stir in the gruyere cheese and adjust the seasonings with salt, pepper, thyme and freshly ground nutmeg. Serve with the halibut placed on top.
Recipe by Chef Eric Wallace, Westmark Hotel Sitka
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