Ingredients Jump to Instructions ↓

  1. 1 small carrot , cut into 1/4-inch dice

  2. 1 small (about 1-pound) head Savoy cabbage , outer leaves discarded, cut into 1/2-inch wide shreds

  3. 1/4 cup chicken stock

  4. 1 cup Lobster Cream, recipe follows Garlic Confit , recipe follows

  5. 2 tablespoons unsalted butter Coarse salt and freshly ground white pepper

  6. 4 halibut fillets, about 7-ounces each 3 tablespoons canola oil

  7. 2 tablespoons minced fresh chives, for garnish

Instructions Jump to Ingredients ↑

  1. In a pot of boiling salted water, cook the potatoes until tender when pierced with the tip of a knife, about 10 to 15 minutes. When cooled, cut potatoes in 1/2 engthwise and place aside. Cook the carrots in a pot of boiling salted water until barely tender, about 2 minutes, drain and set aside. Cook the cabbage in boiling salted water over high heat until barely tender, about 3 to 4 minutes, drain and shock in ice water. Using your hands, squeeze out all the excess moisture from the cabbage. In a medium saucepan , bring the chicken stock and the lobster cream to a boil over high heat. Add the potatoes, garlic confit, carrots and cabbage. Reduce heat to low and simmer for 10 minutes. Gently stir in butter and season with salt and pepper. Set aside. Assembly: In a 12-inch saute pan, heat the oil over medium high heat. Season the halibut on both sides with salt and pepper. Cook the halibut until golden, about 3 minutes. Turn and cook until the other side is golden, about 3 minutes more. Reduce the heat to medium and cook until the halibut is opaque in center, about 2 minutes. With a slotted spoon, transfer the vegetables to a warm serving plate, arrange the halibut filets on top and spoon some of the extra sauce around the vegetables and fish . Garnish with chives .


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