AI generated image
Chef's Tip
When cooking delicate fish like halibut, use a non-stick or well-seasoned pan and ensure the fish is completely dry before searing. The fish is ready to flip when it releases easily from the pan, which indicates the crust has properly formed.
Instructions
- Pat halibut fillets dry with paper towels. Season both sides with salt and pepper. Let rest at room temperature for 15 minutes.
- For saffron potatoes, place potatoes in a medium saucepan with cold salted water. Bring to a boil.
- While water heats, crush saffron threads between fingers and add to the water.
- Once boiling, reduce heat to maintain a simmer and cook potatoes until fork-tender, about 15 minutes.
- Drain potatoes and return to saucepan. Add cream and 1 tablespoon butter. Mash until smooth but with some texture remaining. Cover and keep warm.
- For the beurre blanc, melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and cook until translucent, about 2-3 minutes.
- Add white wine and lemon juice. Increase heat and simmer until reduced to about 2 tablespoons of liquid, about 8-10 minutes.
- Reduce heat to low. Whisk in remaining 6 tablespoons butter, one tablespoon at a time, allowing each addition to melt and emulsify before adding the next.
- Once all butter is incorporated, remove from heat. Season with salt to taste and strain if desired. Keep warm but not hot (sauce can break if too hot).
- Blanch asparagus in boiling salted water for 2-3 minutes until bright green and crisp-tender. Shock in ice water, drain, and pat dry.
- Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Set aside.
- Heat a large non-stick skillet over medium-high heat. Add remaining tablespoon olive oil and 1 tablespoon butter.
- When butter stops foaming, add halibut fillets presentation side down. Cook without moving for 3-4 minutes until golden crust forms.
- Carefully flip fillets and reduce heat to medium. Cook for 2-3 minutes more until fish is just opaque throughout and flakes easily.
- Meanwhile, reheat asparagus in a separate pan until hot.
- To serve, spoon saffron potatoes onto the center of each plate. Place halibut on top and arrange asparagus alongside.
- Spoon beurre blanc around the fish and potatoes. Garnish with lemon zest and chopped chives.
Plating
Create a small mound of saffron potatoes slightly off-center on a warm plate. Place the seared halibut on top, golden-side up. Arrange 5-6 asparagus spears alongside, fanning them slightly. Spoon the lemon beurre blanc sauce around the plate, allowing some to pool at the edges of the fish. Sprinkle lemon zest over the fish and garnish with a small amount of finely chopped chives for color contrast.
Storage & Reheating
This dish is best enjoyed immediately after preparation. Fish does not reheat well, as it becomes overcooked and dry. If necessary, the saffron potatoes can be made ahead and refrigerated for up to 2 days, then reheated gently with a splash of cream. The beurre blanc sauce should be made just before serving, as it will solidify when refrigerated and may separate when reheated.
About This Recipe
Pan-seared halibut is a staple of French fine dining, prized for its delicate flavor and meaty texture. This elegant preparation focuses on simple, clean flavors that enhance the natural qualities of the fish. The bright lemon beurre blanc is a classic French sauce that adds richness without overwhelming, while the saffron potatoes introduce a subtle exotic note that elevates the entire dish.