Seared Pacific Halibut with Kumquat
and Cumin Beurre Blanc

Seared Pacific Halibut with Kumquat
and Cumin Beurre Blanc

Ingredients (Serves 4)

Vegetables

• 45 mL (3 tbsp) unsalted butter
• 50 mL (1/4 cup) each, diced carrot, diced parsnip and diced celeriac
• 125 mL (1/2 cup) chicken stock
• 3 sprigs thyme
• 1 clove garlic, crushed
• salt and freshly ground white pepper, to taste

Kumquat and Cumin beurre blanc

• 1 shallot, finely diced
• 250 mL (1 cup) dry white wine
• 80 mL (1/3 cup) rice vinegar
• 125 mL (1/2 cup) unsalted butter, cubed
• 5 mL (1 tsp) ground cumin
• pinch cayenne pepper
• 2 whole fresh kumquats, finely minced
• juice of 1/2 lime
• salt and freshly ground pepper, to taste

Pacific halibut

• 15 mL (1 tbsp) vegetable oil
• 4-60 g (2 oz) Pacific halibut portions, skin on, scaled
• pinch fleur del sel, for garnish

Vegetables

In a small skillet, melt 30 mL (2 tbsp) butter over medium heat. Add carrots and sauté 2 to 3 minutes. Add parsnip and celeriac and sauté a further 3 minutes. Add stock, thyme, garlic and remaining butter and bring to a simmer until stock is reduced and vegetables are nicely glazed. Remove thyme and garlic clove and season with salt and freshly ground white pepper. Keep warm.

Beurre Blanc

In a small saucepan over medium heat, combine shallots, white wine and vinegar; boil and reduce to a syrup. Slowly whisk in butter over low heat (add a touch of cream if you are nervous that the sauce will separate). Add cumin, cayenne, kumquats, lime juice and season with salt and freshly ground white pepper to taste. Keep warm.

Pacific Halibut

Preheat oven to 190°C (375°F). Heat oil in a nonstick pan over medium-high heat. Season halibut on both sides with salt and freshly ground white pepper. Sear halibut skin-side down until skin is crisp. Turn halibut over and place in oven for 2 to 3 minutes.

To Assemble

Divide glazed vegetables among four plates. Place halibut on top, skin-side up. Pour beurre blanc around vegetables and finish fish with a pinch of fleur de sel. Serve immediately.

Courtesy of Robert Feenie- Lumière & Feenie's Restaurants, Vancouver, B.C. Copyright 2006