Millcroft Inn & Spa’s Halibut Confit with Salmon Roe & Rouille

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

Ingredients:

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

Method:

1. Confit the halibut in olive oil at 131˚F for 45 minutes.
2. Infuse 200g of fish broth with 1g of saffron and 40g of smooth tomato pulp. Season to taste.
3. Shave the fennel and kohlrabi very thin, and season with olive oil & salt. 
4. Blanch the fingerling potatoes then cut them to a thick coin (1 inch) in thickness.
5. To prepare the rouille, combine all ingredients in a mixing bowl except the olive oil. Then slowly pour in the olive oil to emulsify.
6. Place the halibut on top of the fingerling potatoes and the fennel & kohlrabi.
7. Garnish with the salmon roe on top of the halibut and the rouille sauce as a garnish on the side.
8. 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.