Pan Seared Halibut Braised Red Cabbage, Mustard Veloute
Ingredients
- Halibut
- Halibut Fillets - 2-6 oz
- Thyme - 1 sprig
- Salt & Pepper
- Oil
- Butter
- Braised Red Cabbage
- Red Cabbage - 1 cup, julienne
- Dry Red Wine - 3 oz
- Bacon Lardons - 3 oz
- Cider Vinegar - 5 oz
- Sweet Onion - 2 oz, diced
- Granny Smith Apple - 1 each, finely grated
- Honey - 1 tablespoon
- Russet Potato - 2 oz, finely grated peeled
- Salt and pepper
- Mustard Sauce
- Oil - 1 tablespoon
- Shallots - 1 oz, chopped
- Carrot - 1 oz, chopped
- Celery - 1 oz, chopped
- Veal Stock - 2 oz
- Heavy Cream - 3 oz
- Butter
- Dijon Mustard - 2 tablespoons
- Grain Mustard - 2 tablespoons
- Salt and Pepper
Instructions
Method:
Preheat oven to 350
Heat sauté pan with oil, coat fish with flour & fish with thyme, S&P. Sear fish on both side about 3-4 minutes to create a crispy crust. Place in oven a cook for an additional 5 -6 minutes, allow to rest
Braised red Cabbage
Heat rondo: add bacon & render fat, add onions and sweat for 3-4 minutes, add cabbage. Cook for an additional 3-5 minutes, deglaze with wine. Add vinegar, the apples, honey and potatoes cover with parchment paper & lid to braise on stove top. Continue to braise covered until the cabbage is done. If the mix seems to be a little dry add water as necessary. Season with salt and pepper
Mustard Sauce
Heat oil in saucepan. Add shallots, celery and carrots. Sauté while stirring until the vegetable are lightly caramelized. Add the stock and let simmer until the liquid has turned to a glaze. Remove from heat and set aside.
Stir the cream into the sauce and bring to a simmer, strain the sauce through a chinios. Whisk in both mustards and season, finish with raw butter whisked in.
