Roasted Halibut with Braised Celery in a Creamy White Truffle Sauce
Serves 4
From Executive Chef Alex Lee of Daniel, New York City
Ingredients:
For the braised celery:
- 1 Tbl unsalted butter
- 1 small celery root, peeled and cut into julienne
- 1 celery stalk, peeled and cut into juliennesalt and freshly ground white pepper
- 1/4 tsp. freshly squeezed lemon juice
- 1/2 cup chicken stock*
For the sauce:
- 2 cups chicken stock*
- 1 Tbl small pearl tapioca
1 cup heavy cream- 1 large egg yolk
- 1 Tbl White Truffle Oil salt and freshly ground white pepper
For the halibut:
- 2 Tbl unsalted butter
- Four 5 oz. skinless halibut filets
- salt and freshly ground white pepper
*We recommend trying 1 ounce of Glace de Poulet Gold reconstituted into 2 cups hot water for a perfect roasted chicken stock needed in this recipe.
Preparation:
For the braised celery:
Warm the butter in a medium sauté pan over medium-low
heat. Add the two kinds of celery julienne, season with
salt and pepper and cook, stirring frequently until the
vegetables soften slightly, about 2-3 minutes. Do not let
the celery brown. Add the lemon juice and chicken stock,
bring to a boil and then lower the heat so that the liquid
simmers. Cook until the celery is tender and nearly all
the liquid has evaporated from the pan, approximately 5
minutes. Rewarm gently before serving.
For the sauce:
Pour the chicken stock in a small saucepan and bring to
a boil. Add the tapioca, stir to combine and lower the heat
so that the broth simmers. Reduce the liquid by half, pour
in the cream and return to a boil. Lower the heat so that
the liquid simmers once again.
Put the yolk in a small bowl and add about 1/2 cup of the hot liquid in a fine stream, whisking constantly. Return the mixture to the saucepan and , whisking constantly, add the truffle oil and season with salt and pepper. Do not let the mixture boil. Keep warm while preparing the halibut.
For the halibut:
Warm the butter in a salute pan over high heat. Season the
halibuts filets with salt and pepper and once the pan is
hot, add them to the pan. Brown lightly for 4 minutes, turn
the fillets over and cook for another 4 minutes on the other
side.
Presentation:
Put the celery in the center of a shallow bowl and top with
filet of halibut. Spoon the sauce around and serve immediately.
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