Executive Chef Nicolas Petitjean’s Halibut Confit combines a hearty piece of slow cooked halibut with rouille, a traditional Provencal sauce, Salmon roe and fingerling potatoes for an unforgettable dish. The rouille is garlicky, slightly spicy and brings a richness to the dish. Toast to a fine evening with the perfect wine pairing compliments of Food & Beverage Manager Jeffrey Bursey.
Halibut Confit with Salmon Roe & Rouille
Serves 4 people
680 g Halibut
8 g Salmon roe
240 g Saffron broth
120 g Rouille
Black Pepper (as needed)
12 g Extra virgin olive oil
80 g Fennel
360 g Fingerling potatoes
40 g Kohlrabi
Ingredients for the Rouille Sauce:
1 each Egg yolk
10 g Red wine vinegar
17 g Dijon mustard
185 g Canola oil
1 g Saffron
1 g Garlic confit
1 pinch Piment powder
1 pinch Sweet paprika
- Confit the halibut in olive oil at 131˚F for 45 minutes.
- Infuse 200g of fish broth with 1g of saffron and 40g of smooth tomato pulp. Season to taste.
- Shave the fennel and kohlrabi very thin, and season with olive oil & salt.
- Blanch the fingerling potatoes then cut them to a thick coin (1 inch) in thickness.
- To prepare the rouille, combine all ingredients in a mixing bowl except the olive oil. Then slowly pour in the olive oil to emulsify.
- Place the halibut on top of the fingerling potatoes and the fennel & kohlrabi.
- Garnish with the salmon roe on top of the halibut and the rouille sauce as a garnish on the side.
- Pour the saffron broth on top of the halibut at the last minute before serving.
Wine Pairing: 2019 Domaine Corinne et Jean-Pierre Grosset, Chablis
Wine pairing courtesy of Food & Beverage Manager Jeffrey Bursey from Millcroft Inn & Spa
I would pair a Glass of 2019 Domaine Corinne et Jean-Pierre Grosset, Chablis as it is a great match with a pan seared piece of Halibut and will complement the saffron sauce.
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