Creamy Thai Spiced Halibut with Asparagus and Pickled Radish
Difficulty Level: Intermediate
-
Prep Time:30 Minutes
-
Cook Time:PT60M30 Minutes
-
Yield:2 Servings
Ingredients
- Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk
- 3 Thai chilies
- 1 teaspoon fish sauce
- 1 large pinch of bonito
- 1 tablespoon mushroom seasoning
- Salt
- Pickled Radish:
- 1 cup distilled vinegar
- ⅓ cup water
- 1 teaspoon sugar
- 1 teaspoon salt
- 5 globe radishes
- 2 (8 ounces) halibut fillets
- Salt
- 1 tablespoon oil
- 3 tablespoons butter, divided
- 1 bunch asparagus
- 2 green onions
- Cream Sauce:
- 12.78g butter
- 12.78g flour
- 473.18ml milk
- 3 Thai chilies
- 4.26g fish sauce
- 1 large pinch of bonito
- 12.78g mushroom seasoning
- Salt
- Pickled Radish:
- 236.59ml distilled vinegar
- 78.86ml water
- 4.26g sugar
- 4.26g salt
- 5 globe radishes
- 2 (226.8g) halibut fillets
- Salt
- 12.78g oil
- 38.34g butter, divided
- 1 bunch asparagus
- 2 green onions
The Face the Heat competition at our Bellevue store was filled with excitement and seriously impressive eats! Chef Tom brought the heat with this complex and scrumptious halibut dish! Try it for yourself and be on the lookout for our next Face the Heat in a market near you!
Preparation
STEP 1
To make the sauce add butter to a pan on medium heat until it starts to bubble. Add the flour and whisk continuously for about 2 minutes to create a roux. Make sure the mixture doesn't brown.
STEP 2
Gradually pour in the milk while constantly whisking to prevent lumps from forming. Continue cooking and whisking until the sauce thickens, about 5-7 minutes. It should coat the back of a spoon.
STEP 3
Scrape your cream sauce (bechamel) into a blender and add the Thai chilies, fish sauce, bonito flakes, mushroom seasoning, and salt. Blend and adjust seasoning for taste. Keep warm until ready to serve.
STEP 4
Prepare pickling liquid by mixing vinegar, water, sugar, and salt in a small saucepan. Heat until just below a boil.
STEP 5
Thinly slice radishes and submerge into brine to pickle at room temperature for 15 minutes.
STEP 6
Season halibut generously with salt and dry off one side with a paper towel to prevent it from sticking to the pan.
STEP 7
Bring 1 tablespoon of neutral oil to medium-high heat in a heavy bottom pan (retains heat) before gently placing the halibut dry side down in the oil.
STEP 8
Once fish is seared to a golden brown, flip it over and add 2 tablespoons of butter to pan. Continue cooking the fish while basting (spooning over) with melted butter until fully cooked. About 3 minutes.
STEP 9
Blanch the asparagus for sixty seconds in boiling water and then dunk in ice water to stop the cooking process.
STEP 10
Sear blanched asparagus in 1 tablespoon of butter over high heat right before serving. Build plates with asparagus, halibut, cream sauce, and pickled radishes. Garnish with thinly sliced green onions.