Pan Seared Halibut with Parsnip (Printable Version)
Golden seared halibut atop velvety parsnip puree, finished with bright citrus butter and chives.
# What You Need:
→ For the Halibut
01 - 4 halibut fillets (about 6 oz each), skinless
02 - 2 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ For the Creamy Parsnip Purée
04 - 1.1 lb parsnips, peeled and sliced
05 - 1 small potato, peeled and diced
06 - 2 cloves garlic, peeled
07 - 1 ⅔ cups whole milk
08 - 2 tbsp unsalted butter
09 - Salt and white pepper, to taste
→ For the Citrus Butter Sauce
10 - ⅓ cup plus 2 tbsp dry white wine
11 - 3 tbsp freshly squeezed orange juice
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 small shallot, finely chopped
14 - ½ cup plus ¾ tbsp unsalted butter, cubed and cold
15 - Salt and freshly ground black pepper, to taste
16 - Zest of 1 lemon
17 - Fresh chives, finely chopped (for garnish)
# How To Make It:
01 - In a saucepan, combine the peeled and sliced parsnips, diced potato, garlic cloves, and whole milk. Bring to a gentle simmer over medium heat and cook uncovered until the vegetables are fork-tender, approximately 15 to 18 minutes.
02 - Drain the vegetables, reserving a small amount of the cooking milk. Transfer the parsnips, potato, and garlic to a blender or food processor. Add the unsalted butter, season with salt and white pepper, and purée until silky smooth. Use the reserved milk to adjust consistency as needed. Keep warm.
03 - In a small saucepan, combine the dry white wine, freshly squeezed orange juice, lemon juice, and finely chopped shallot. Bring to a simmer and reduce the mixture until only about 3 tablespoons remain, concentrating the flavors.
04 - Reduce the heat to low and slowly whisk in the cold butter cubes, one at a time, until the sauce is velvety and emulsified. Strain through a fine-mesh sieve to remove the shallot pieces. Season with salt, pepper, and lemon zest. Hold warm but do not allow to boil.
05 - Pat the halibut fillets thoroughly dry with paper towels and season both sides generously with salt and freshly ground black pepper. Heat the olive oil in a large non-stick skillet over medium-high heat until the oil just begins to shimmer.
06 - Carefully place the seasoned fillets in the hot skillet and sear for 3 to 4 minutes on the first side until a deep golden-brown crust forms. Gently flip and continue cooking for another 3 to 4 minutes until the fish is just cooked through and flakes easily.
07 - Spoon a generous portion of the warm parsnip purée onto the center of each plate. Lay a seared halibut fillet over the purée, drizzle generously with the citrus butter sauce, and finish with a sprinkling of freshly chopped chives. Serve immediately.
# Helpful Hints:
01 -
- The parsnip puree is like velvet on your tongue, earthy and slightly sweet in a way that makes you wonder why we ever bother with mashed potatoes
- That citrus butter sauce pulls everything together like a culinary conductor, bright and rich without feeling heavy
02 -
- Pat your fish dry with paper towels until they stick to the fish, any moisture will ruin your sear and nobody wants steamed halibut when they promised crispy
- Keep your butter ice cold until the moment it hits the sauce, this is the secret to restaurant quality emulsification that stays glossy and beautiful
03 -
- A pinch of nutmeg in the puree adds this warmth that people cannot quite identify but absolutely love
- Work in small batches when pureeing if your blender is on the smaller side, air pockets make for disappointing textures