Pan Seared Halibut Recipe
A tender, flaky halibut fillet with crispy skin, pan-seared in butter and olive oil until golden brown, seasoned with salt and pepper, and finished with fresh herbs and lemon juice. Cooked using Gordon Ramsay's technique of starting with a very hot pan and basting the fish with butter to achieve a perfect crust while maintaining moisture.
Ingredients
- 4 Oz. Halibut Fillet
- 4 Oz Olive Oil
- 4 Tbsp. Cubed butter, unsalted
- 2 Ea. Garlic cloves, crushed
- 1/2 Bu. Thyme
- 4 Ea Poached Egg
- 4 Oz Crispy Potato Hay (Potatoes spiralized into curls crispy fried)
Tartar Style Mashed Potato
- 12 Oz. Mashed Potato
- 4 Oz. Soured cream
- 2 Tbsp. cornichons, finely diced
- 2 Tbsp. Shallots, finely diced
- 2 Tbsp. Capers, chopped
- 1 Tbsp. Parsley chopped
- Zest of Lemon to taste
Lemon Beurre Blanc
- 1 Tbsp. Fresh Lemon Juice
- 1 Tbsp. White Dry Wine or White Vermouth
- 1 Ea. Shallot, minced
- 1 ½ sticks Cold Butter, unsalted and cubed
- ½ Bu. Chives, chopped
- Salt and Pepper to taste
Instructions
Sear Halibut
- Preheat a non-stick pan on medium-high heat with olive oil: season salt and pepper halibut. Sear until Halibut gets golden brown, approximately 4-5 minutes on each side. Then, take off the heat.
Make Tartar Style Potato Puree
- Fold ingredients into potato puree. Season to taste.
Make Lemon Beurre Blanc
- Mix the lemon juice, vermouth or white wine and shallot in a small saucepan on medium to low heat. Bring to a slow boil and then turn to low heat.
- Remove the pan from heat, and using a whisk, beat in 1 stick of butter and then another stick. Once the reduction is tempered with the first 2 pieces of cold butter. Place back on low heat, and whisk in the remaining butter, one stick at a time, ensuring the sauce emulsifies and doesn't break down.
- Take off the heat, mix in salt and Pepper to taste and fold in chives as garnish.
Video
Notes
Season both sides of the halibut with salt 10-15 minutes before cooking to help draw out excess moisture, ensuring a better sear and crispier crust.