PAN SEARED HALIBUT
over sugar snap pea risotto topped with pomegranate seeds and micro-greens
Ingredients
serving size 2 people
3/4 lb halibut filet
1/2 cup green peas
1/4 cup sugar snap peas, diced
1/4 cup brioche bread
2 tbsp mascarpone cheese
1 tbsp olive oil
1 tbsp butter
2 tbsp canola or vegetable oil
1/2 shallot, minced
1/2 cup pearl barley
1 1/2 cups chicken stock
2 tbsp pomegranate seeds
micro greens for garnish
Recipe
Rinse and dry halibut. Salt and pepper both sides.
Blanch green peas for 20 seconds in boiling water. Immediately strain and transfer to ice bath. Blend peas, with brioche bread and mascarpone cheese until smooth. If necessary, add 1-2 tbsp olive oil.
In a large skillet heat 2 tbsp olive oil and cook shallots until translucent. Add barley and toast for 2 minutes. Constantly stirring. Slowly add chicken stock over time, and continue to stir as barley absorbs the liquid. When nearly done, approximately 15-17 minutes, fold in pea puree and sugar snap peas. If necessary, and for extra creaminess, add 1 tbsp butter.
In non-stick pan on high heat add canola oil and sear the fish, skin side down, for 4-5 minutes. Flip and cook the other side for 2 minutes. Remove and let rest.
Plate risotto in a thin layer in the center of each plate. Place fish on top, skin side up, and garnish with micro greens and pomegranate seeds.
