HALIBUT WITH SUMMER VEGETABLES

HALIBUT WITH SUMMER VEGETABLES image

Yield 1 person

Number Of Ingredients 22

Fish
1 5oz. Piece of Halibut
Canola oil
Sprinkle of Wondra Flour
Pinch of Salt
Pinch of Pepper
Corn Sauce
2 lb Fresh Corn Kernels
1 Tbsp Heavy Cream
Vegetables
2 Pieces Baby Zucchini, trimmed
2 Tbsp Yellow Corn, off the cob
5 Pieces Fava Beans
5 Pieces Sugar Snap Peas, trimmed and cut into inch pieces
3 Pieces Greek Giant Beans
5 Pieces French Green Beans, trimmed
½ Artichoke, hearts removed and trimmed
½ Shallot
5 Pea Pod
Water
Salt
Ice

Steps:

Fill a medium-sized saucepan with water and bring to a boil; toss in enough salt so that the water tastes faintly salty While water is boiling, fill a large bowl with water and ice Blanch all vegetables in the boiling salted water until tender Remove vegetables from the water and immediately place in the ice bath to cool; when cool, drain vegetables and set aside Salt & pepper the piece of halibut; sprinkle Wondra Flour on only one side Heat a sauté pan over medium-high heat. Add enough canola oil to just cover the bottom of the pan. Sear fish floured-side down until just brown; take off heat and finish in the oven at 180' for 4-5 min Meanwhile, heat another sauté pan Sauté vegetables and shallots in a little canola oil for 3 minutes, then remove to serving plate For the corn sauce, juice corn in juice processor and strain (can be done ahead of time); cook strained corn juice over medium-low heat until it starts to thicken; add heavy cream and stir to incorporate. Keep warm Remove fish from oven and place on top of vegetables Spoon corn sauce on top and serve immediately