I’m Natalie and I’m a professional chef and recipe developer. I love nothing more than to create seasonal, well-tested, elevated everyday recipes.
Bring a pot of salted water to a boil. Then, prep the fresh herbs, shallot and lemon zest for both the halibut and the pea puree.
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Cook the peas in boiling salted water for one minute. Drain the peas and add them directly to a blender.
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To the peas, add the rest of the ingredients for the puree. Blend until completely smooth and creamy. Set aside until ready to use.
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Using a COLD SAUTE PAN, scatter the chopped shallots and parsley all over the bottom of the pan.
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Add the halibut filets and season them with salt and pepper. Then, pour the white wine and stock around the filets.
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Bring the pan to the stove and cover it tightly with foil or a tight-fitting lid. Cook for about 4 minutes.
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To see if the fish is done, gently press it with your finger. The fish should be slightly firm and bounce back when pressed.
Remove the halibut to a plate and cover to keep warm. Return the pan to medium heat and simmer until the liquid reduces and become slightly syrupy.
Whisk in cold butter to emulsify the sauce. *Please note: it looks like very little sauce, but that is how it's supposed to be. It is very concentrated and a little goes a long way.
To serve, add a bed of minted pea puree and top with halibut. Garnish with a spoonful of sauce and you can even add a drizzle of olive oil. ENJOY!