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Pan Seared Halibut with Lemon Dill Beurre Blanc and Potato Brussels Sprout Ragout

This is the plate to cook in December when you want the table to go quiet for a second. Halibut takes the Trout Freshwater Blend, sears hard on the presentation side in butter and finishes in a hot oven. The pan it came out of becomes the sauce: white wine and champagne vinegar reduced hard, then cold butter mounted in until it turns thick and glossy, finished with fresh dill and lemon zest. Underneath, leeks, blanched Yukon golds and julienned Brussels sprouts go together in the same pan sequence — tender, never browned.

Every part of it is quick. The only thing it asks of you is attention at the end, when the butter goes into the sauce.

Shop This Recipe: Trout Freshwater Blend

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Wildlife Seasonings Pan Seared Halibut with Lemon Dill Beurre Blanc

  • Main Course
  • French
  • Serves 1
  • Sear and oven-finish

Recipe by Wildlife Seasonings Kitchen

Halibut seasoned with Trout Freshwater Blend, seared and finished in the oven, served over a leek, potato and Brussels sprout ragout with a lemon dill beurre blanc.

Pan seared halibut fillet on a white plate over a potato and Brussels sprout ragout with lemon dill beurre blanc and a lemon wedge

Ingredients

  • 6 oz halibut
  • Wildlife Seasonings Trout Freshwater Blend
  • 4 oz light dry white wine
  • 2 oz champagne or white wine vinegar
  • 4 oz European butter
  • Fresh dill
  • Lemon zest
  • 4 oz julienned Brussels sprouts
  • 5 halves blanched baby Yukon Gold potatoes
  • 2 oz julienned leeks

Directions

Fish

  1. Season the fish with Wildlife Seasonings Trout Freshwater Blend.
  2. Sear the fish on the presentation side in butter.
  3. Turn the fish and place it in a hot convection oven to cook until done.

Sauce

  1. Deglaze the pan with the white wine and champagne vinegar.
  2. Reduce the liquid by 60 to 70 percent.
  3. Mount the butter into the sauce until it is thick and creamy.
  4. Finish the sauce with fresh dill and lemon zest.

Vegetable Accompaniment

  1. While the fish cooks, sauté the leeks, Brussels sprouts and potatoes in butter until tender. Do not let them brown.
  2. Add 1 oz white wine and reduce.
  3. Remove from the heat and mount 1 oz cold butter into the cooked vegetables.
  4. Finish with Wildlife Seasonings Trout Freshwater Blend.

Plate

  1. Use a slotted spoon to place the vegetables in the centre of the plate.
  2. Place the finished fish on top of the vegetables.
  3. Spoon the sauce around the fish and vegetables.
  4. Garnish with lemon slices and a sprig of fresh dill.

Recipe Note: The beurre blanc is the whole plate, and it is the one place to slow down. Take the reduced pan off high heat before the butter goes in and work it in a piece at a time — if it gets too hot it separates, and there is no bringing it back. The same restraint applies to the vegetables: tender, not browned.

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