Hell's Kitchen Recipe Hell's Kitchen Recipe

Poached Halibut With Blood Orange “Hollandaise” and Tri-Color Asparagus Poached Halibut with Blood Orange Hollandaise and Tri-Color Asparagus

This is a great dish for summer, both for its use of seasonal ingredients and lightness. Though green asparagus may be purchased at virtually any store, white and purple asparagus usually require a specialty store or farmer’s market. When in doubt, all green asparagus may be used.

Method

  1. Bring 2qt water to a simmer. Add wine, onion, bay leaf, leek, lemon, peppercorn, and thyme. Simmer for 20min until flavor is released into the water making a court bouillon.
  2. Strain the bouillon and return to a light simmer.
  3. Aggressively season both sides of the halibut filet, then fully submerge in the court bouillon, and poach until they have a slightly translucent center (about 6 min, dependent on thickness)
  • 2c Dry White Wine
  • 1ea Vidalia or yellow Onion, sliced thin
  • 2ea Turkish Bay leaves
  • 1ea Leek, white part sliced thin
  • 1ea Lemon, sliced in half
  • 10ea Whole Black Peppercorns
  • 2ea Thyme Sprigs
  • 6ea Halibut Filets, 6oz. ea

Method

  1. Melt butter, and simmer until milk solids begin to separate and fall to the bottom of the pan, approx. 10 min.
  2. Add egg yolks, orange and lemon juice, salt, pepper, and cayenne to a blender, and blend on high speed for 15 sec.
  3. With the blender on high, drizzle in the melted butter a little at a time until it is fully emulsified with the egg yolks. Remove the sauce from the blender and stir in the tarragon and orange zest.
  • 3ea Egg Yolks
  • 1T Blood Orange zest
  • 1T Lemon Juice
  • .5t Kosher Salt
  • pinch Black Pepper, finely ground
  • pinch Cayenne Pepper
  • 2 sticks (8oz) Unsalted Butter
  • 1T Blood Orange zest
  • 4ea sprigs Tarragon finely chopped

AsparagusAsparagus

Method

  1. Bring 1G of water to a rapid boil, and dissolve the salt.
  2. Slice off the hard bottom stem of the asparagus about 3/4 of the way down from the floret.
  3. Drop the asparagus into the water, and blanch until tender, approx. 3-4min.
  4. Remove the asparagus from the blanching liquid and “shock” in ice water
  • 2T Kosher Salt
  • 1bu Purple Asparagus
  • 2bu Green Asparagus
  • 1bu White Asparagus