Located in Seattle’s Famous Pike Place Market

Halibut, Pea Puree, Smashed Potatoes

Halibut, Pea Puree, Smashed Potatoes

Ingredients

4    6-7 oz halibut per person- skin removed

1 T smoked paprika

1 tsp salt

3 T vegetable oil

 

Puree

1 C English Peas- shelled

1 tsp salt

1 Head Garlic

1 T olive oil

1 shallot- minced

2 T lemon juice

¾  C chicken stock

5  mint leaves

 

 

Directions for Puree

Preheat oven to 375.

Place garlic in oven with olive oil to roast for 30 minutes. Remove from oven and add 4 roasted cloves to blender.

 

Prepare an ice bath

Over medium high heat bring 3 Q of water to a boil

Salt water and add peas to cook for 1 minute. Drain and add to ice bath,.

Drain. Add peas to blender.

Sautee minced shallots in olive oil over medium high heat for 3 minutes. Add to blender.

Add lemon juice, chicken stock and mint to blender. Taste and season with salt if needed.

 

Fingerling Potatoes

Ingredients

1 pound fingerling potatoes or baby reds

1 T salt

½ C vegetable oil

 

 

Directions

  1. Bring 3 Q of water to a boil . Salt water and add potatoes.
  2. Cook until tender and can easily be pierced with a fork. Strain out water.
  3. Smash each fingerling with back of fork
  4. In separate pan heat oil over medium high heat until very hot. Add potatoes to fry for 3 minutes on each side until brown and crispy.
  5. Remove potatoes from oil  with slotted spoon and place on paper towel. Salt while hot.

 

halibut directions

Heat oven to 325 degrees

 

Combine salt and paprika. Rub this mixture on halibut right before cooking.

Heat oil in stainless steel or cast iron skillet over high heat. Once hot, place halibut  flesh side down to cook for 2 minutes. Baste the oil over the fish with a spoon. Flip fish over to cook for another 2 minutes. Place halibut in the oven for 4 more minutes to cook. Internal temperature should read 120 degrees

 

Plating- spread a layer of pea puree  on plate, top with halibut and surround with smashed potoates. Garnish with mint sprig

 

 

 

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