Pan-Seared Wild Halibut with...Pan-Seared Wild Halibut with Asparagus-Spinach Velouté and Mint Herb Oil

A vibrant, nutrient-dense masterpiece featuring pristine wild halibut nestled in a silky, emerald-green asparagus velouté, finished with a fragrant cold-pressed mint oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the mint herb oil: Blanch the fresh mint leaves in boiling water for exactly 10 seconds. Immediately transfer them to an ice bath to shock and preserve the vibrant green color. Squeeze out all excess moisture with a paper towel. Blend the mint with 1 tablespoon of extra virgin olive oil in a high-speed blender until completely smooth. Strain through a fine-mesh sieve or cheesecloth and set aside.

2. 02

   In a medium saucepan over medium heat, sweat the minced shallot and grated garlic in 1 teaspoon of olive oil until translucent and fragrant, about 3 minutes.

3. 03

   Add the chopped asparagus and vegetable stock to the saucepan. Bring to a gentle simmer and cook for 5 minutes, or until the asparagus is just tender.

4. 04

   Stir in the baby spinach and cook for 30 seconds until just wilted. Transfer the entire mixture immediately to a blender, add the Meyer lemon juice and a pinch of salt, and purée on high speed until velvety smooth and airy. Keep warm.

5. 05

   Pat the halibut fillets completely dry with paper towels and season both sides with Fleur de sel. Heat the remaining 2 teaspoons of olive oil in a heavy-bottomed, non-stick skillet over medium-high heat.

6. 06

   Sear the halibut for 3 to 4 minutes on the first side without moving it, achieving a delicate golden crust. Carefully flip the fillets and sear for an additional 1 to 2 minutes until the fish is just cooked through and flakes easily.

7. 07

   To serve, ladle a generous pool of the warm asparagus-spinach velouté into the center of two shallow bowls. Gently place a seared halibut fillet on top. Artfully drizzle the vibrant mint oil around the velouté and garnish the fish with microgreens and a touch more Fleur de sel.