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Pan Seared Halibut with Lemon Herb Emulsion and Chilled Vegetable Medley

Delicate pan seared halibut, elevated by a degreased, vibrant lemon herb emulsion, served with crisp, chilled vegetables.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Main Course
Cuisine Modern European
Servings 4 servings

Ingredients
  

For the Halibut

  • 4 6 oz halibut fillets, skin removed
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • Salt to taste
  • Freshly ground black pepper to taste

For the Lemon Herb Emulsion (Dégraisser Technique)

  • 2 cups high-quality chicken or fish stock
  • 1/4 cup dry white wine e.g., Sauvignon Blanc
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 1 tbsp finely chopped fresh parsley
  • 1 tsp finely chopped fresh chives
  • Pinch of cayenne pepper
  • Salt to taste

For the Chilled Vegetable Medley

  • 1 cup blanched asparagus tips
  • 1 cup blanched green beans trimmed
  • 1 cup blanched sugar snap peas strings removed
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup finely diced red onion
  • 2 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Prepare the Lemon Herb Emulsion: In a small saucepan, combine the chicken or fish stock and white wine. Bring to a simmer and cook until reduced by half, about 10-12 minutes. Strain the liquid into a heatproof bowl and place it in the refrigerator until completely chilled and any fat has solidified on the surface. Carefully spoon off and discard all solidified fat. This is the crucial dégraisser step.
  • Once the degreased liquid is chilled, whisk in the Dijon mustard and lemon juice. Gradually whisk in the extra virgin olive oil in a slow, steady stream to create a light emulsion. Stir in the chopped parsley, chives, and cayenne pepper. Season with salt to taste. Set aside at room temperature for 10 minutes before serving to slightly temper.
  • Prepare the Chilled Vegetable Medley: In a medium bowl, gently combine the blanched asparagus tips, green beans, sugar snap peas, halved cherry tomatoes, and diced red onion. In a small bowl, whisk together 2 tbsp extra virgin olive oil and red wine vinegar. Pour over the vegetables and toss to coat. Season with salt and pepper to taste. Chill until ready to serve.
  • Prepare the Halibut: Pat the halibut fillets completely dry with paper towels. This is essential for achieving a good sear. Season generously on both sides with salt and freshly ground black pepper.
  • Heat 2 tbsp olive oil in a large, heavy bottomed skillet over medium high heat until shimmering. Carefully place the halibut fillets into the hot skillet, presentation side down. Sear for 3-4 minutes without moving, until a golden brown crust forms.
  • Flip the halibut fillets. Add 1 tbsp unsalted butter to the skillet. Baste the fish with the melting butter for another 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 130-135°F (54-57°C).
  • To serve, spoon a generous amount of the chilled vegetable medley onto each plate. Gently place a pan seared halibut fillet on top of the vegetables. Drizzle the lemon herb emulsion artfully around the fish and vegetables. Serve immediately.

Notes

Pro Chef Tip: The dégraisser technique is paramount here. Ensure the stock reduction is thoroughly chilled to allow for complete fat solidification. Skimming carefully ensures a cleaner, lighter emulsion, crucial for a healthy profile. For optimal flavor, source the freshest halibut possible. Storage: The degreased emulsion can be stored, covered, in the refrigerator for up to 2 days; whisk well before serving. The vegetable medley is best served the day it is prepared.