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SERVES 6
PREP TIME 35 minutes
COOK TIME 35 minutes
Halibut
• 6 (6 oz) portions fresh Alaska halibut, skin removed
• 2 tbsp olive oil
• 1 tbsp butter
• Sea salt and freshly ground white pepper
Potato-Leek Sauce
• 1 large leek, white and light green parts only, thinly sliced
• 2 tbsp butter
• 2 cups peeled Yukon Gold potatoes, diced
• 3 cups chicken or vegetable stock
• ½ cup heavy cream
• ½ tsp sea salt
• ¼ tsp white pepper
Pickled Turnips
• 1 cup small turnips, peeled and shaved thin (use a mandolin)
• ½ cup rice vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tsp salt
Spring Garlic Garnish
• 4 stalks spring garlic, finely sliced
• 2 tbsp olive oil
• 1 tsp lemon juice
• Pinch of salt
Additional Garnish
• Fresh chives, finely chopped
• Chive blossoms (optional)
• Olive oil drizzle
Chef’s Notes
• For best flavor, use halibut caught in Southeast Alaska waters and sear to a tender, flaky interior.
• Substitute black cod or rockfish when halibut is out of season.
• The potato-leek sauce can be made ahead and reheated gently with a touch of cream before plating.
• Adjust consistency with a splash of stock if sauce thickens upon cooling.
Prepare the Pickled Turnips
1. In a small saucepan, combine rice vinegar, water, sugar, and salt.
2. Bring to a simmer, then remove from heat.
3. Pour hot pickling liquid over shaved turnips.
4. Let sit for at least 30 minutes (or overnight for deeper flavor). Drain before plating.
Make the Potato-Leek Sauce
1. In a medium saucepan, melt butter and add leeks. Cook over medium-low heat until soft and translucent, about 5–6 minutes (do not brown).
2. Add potatoes and stock. Bring to a simmer and cook until potatoes are very tender, 20–25 minutes.
3. Transfer mixture to a blender and puree until smooth.
4. Return to pot, stir in cream, and season with salt and white pepper.
5. Keep warm — the texture should be velvety and pourable.
Prepare the Spring Garlic
1. In a small sauté pan, gently warm olive oil and add sliced spring garlic.
2. Cook over low heat for 2–3 minutes until fragrant but not browned.
3. Stir in lemon juice and a pinch of salt. Remove from heat.
Sear the Halibut
1. Pat halibut dry and season lightly with salt and white pepper.
2. Heat olive oil in a nonstick pan over medium-high heat.
3. Add halibut and sear until golden brown, about 3–4 minutes per side depending on thickness.
4. Add butter near the end of cooking and baste gently until just cooked through and opaque.
Assemble the Dish
1. Spoon a pool of warm potato-leek sauce onto each plate.
2. Place seared halibut on one side of the sauce.
3. Top halibut with a few strands of pickled turnip and a spoon of spring garlic mixture.
4. Garnish with chopped chives, chive blossoms, and a light drizzle of olive oil.
