Seared Alaskan Halibut over Fork-Mashed Purple Potatoes, Whole Roasted Carrots and a Lemon Dijon Sauce.

Ingredients, Purple Potatoes

  • 1 pound Purple Majesty or other purple potatoes, washed
  • 4 small shallots, minced
  • 2 tablespoons fresh-squeezed lemon juice
  • 6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
  • Fleur de sel to taste
  • White pepper to taste
  • 2 tablespoons parsley, chopped

Ingredients, Lemon Dijon Sauce

  • 1 Stick Butter
  • 1 tablespoon dijon mustard
  • Juice of 1 lemon
  • Fresh Herbs (I used more parsley but this is a versatile sauce)
  • 4 portions halibut fillet, each about 6 ounces

Ingredients, Roasted Carrots

  • 1 pound (medium) whole carrots, fronds removed
  • 1/4 cup water
  • 4 large garlic cloves
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • Salt and freshly ground pepper

Tools

  • Baking Dish, Oven for Carrots
  • Stock pot, bowls for potatoes
  • Small Sauce pan for sauce
  • Large Saute pan for fish
  • Knife, Cutting board, and bowls for prep

Directions, Carrots

  1. Preheat the oven to 400°.
  2. In a medium baking dish, combine the carrots with the water, garlic, oil and butter and season with salt and pepper. Cover with foil and roast for 30 minutes, until tender.
  3. Uncover and roast for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned in spots. Transfer the carrots and garlic to a plate and serve.

Directions, Purple Potatoes

  1. In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes.
  2. Remove potatoes from pot, and peel them while still warm.
  3. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
  4. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

Directions, Fish, Lemon Dijon Sauce

  1. Melt butter over low to medium-low heat (do not boil) with dijon, add herbs (squeeze lemon into bowl for addition/emulsification before service)
  2. To cook the halibut fillets, heat a couple tablespoons olive oil over medium-high heat in a skillet large enough to hold them. Season the fillets with salt and pepper and saute until they are golden brown and cooked through, moist but still flaky when the thickest part of one is pierced with a knife tip, 3 to 4 minutes per side.
  3. Add lemon juice and whisk to emulsify. Serve immediately.

*Serves 4.


All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.