Pan-Seared Halibut with Saffron Beurre Blanc, Confit Fennel & Lemon-Caper Crème Fraîche
Ingredients:
For the Halibut:
2 halibut fillets (180g each, skin-on, scales left on one side for crispiness)
2 tbsp grapeseed oil
30g clarified butter
Sea salt & white pepper
For the Saffron Beurre Blanc:
100ml dry white wine(Sauvignon Blanc)
1 shallot(minced)
100ml fish fumet (or light fish stock)
150g unsalted butter (cubed, cold)
1 pinch saffron threads
1 tsp lemon juice
Salt & cayenne pepper
For the Confit Fennel:
1 fennel bulb(sliced thinly)
100ml olive oil
1 garlic clove(crushed)
1 sprig thyme
Zest of 1 lemon
For the Lemon-Caper Crème Fraîche:
50g crème fraîche
1 tsp capers (finely chopped)
½ lemon (zested & juiced)
Salt & white pepper
Method:
1. Confit Fennel
- Preheat oven to **120°C (250°F).
- In a small baking dish, combine fennel, olive oil, garlic, thyme, and lemon zest.
- Cover with foil and confit for 45-60 mins until tender. Reserve oil for plating.
2. Saffron Beurre Blanc
- Reduce white wine and shallot in a saucepan until 1 tbsp remains.
- Add fish fumet and saffron, reduce by half.
- On low heat, whisk in cold butter cubes one at a time until emulsified.
- Strain, add lemon juice, and season with salt & cayenne. Keep warm (not hot).
3. Lemon-Caper Crème Fraîche
- Mix crème fraîche, capers, lemon zest, and juice. Season lightly.
4. Crispy-Scaled Halibut
- Pat fish dry—critical for searing.
- Heat grapeseed oil in a non-stick pan until smoking.
- Place halibut scale-side down, press gently for 30 sec to ensure even contact.
- Lower heat, add clarified butter, and baste for 2-3 mins until scales are golden and crisp.
- Flip, cook for 1 min (halibut should be just opaque). Rest briefly.