On to the Dish – Seared Halibut w/ Brussels Sprouts & Mascarpone Whippers
For the potatoes – I like to use Yukon gold potatoes for my mashed taters. They don’t have the gritty texture that Russet(the big brown ones) do. Peel three taters, you can cut them up or leave whole, but if you cut them try to make all the pieces relatively the same size so they cook evenly. Start w/ cold water. Never drop taters into boiling water. And there’s no need to salt the water either. To see if the taters are done cooking, take a sharp knife and stab one of the chunks, lift it vertically straight up and if the chuck slips off the end they’re done. Now drain the water out, toss in 1 stick of butter (this is a little excessive if you’re a health freak – you could go w/ ½ a stick but I wouldn’t) and scoop in about 8 oz’s of mascarpone cheese (this is the standard size container you’ll find at the grocery store), add about ¼ cup of milk. Now personally I prefer to use a hand mixer, you know the one you plug in w/ the 2 beaters… Whip the potatoes until just smooth, but don’t overwork them b/c they’ll become gummy and gummy potatoes are mediocre at best! Now taste them, what do they need in your opinion salt, pepper, Slavo Salt, more milk to loosen them up???
For the brussell’s, always cut the bottom off of brussell sprouts where they were attached to the stalk. If you’ve never seen a brussell sprout stalk in-tact, Google it – looks like a medieval weapon, but damn they taste fantastic! Okay so after you’ve removed the bottom part rough chop the sprouts. What does rough chop mean – It means you don’t need to try to make everything uniform size, just chop it up. Take half a yellow onion and small dice it. Now take a bit of grape seed oil and put it in your pan over med-high heat. Toss in your onions and cook until translucent. Then toss in the chopped brussells, using tongs or a spatula or whatever – toss & stir over the heat. After a bit, find a brussel that is part of the dense core, and taste it. When they have the texture that is good for you, remove from the heat (usually a couple minutes – I like mine similar to a cucumber texture). Season w/ a tablespoon of butter and some Slavo Salt.
So Halibut are ya ready?! This is my favorite kinda fish. Beautiful white flesh and pure flavor. Which is why I usually just season the fish generously w/ kosher salt; it just looks cleaner and you taste the flavor of the meat. That doesn’t mean SS doesn’t work on halibut, it’s excellent – I just eat mine this way. Get your biggest fry pan on high heat. Once the pan’s hot put a healthy pour of grape seed oil into the pan & move it around the pan. CAREFULLY lay the halibut down in the direction away from your body so you do not splash HOT OIL back towards you. Oil burns fukn hurt so use a little common sense here please. Once you see some nice gold brown around the edge of the fish, carefully lift the piece out of the pan for a second or two and then lay it right back down the way it was (this is going to give the fish a really nice golden crust on the top!)
After another minute – flip the fish over to the uncooked side. This is where you need to use your judgment as to when it’s done cooking b/c different sizes of fish. I look for when center of the fish turns from opaque to white. I remove the pan from the heat and let it sit with the fish in it for another minute or so.
Pile it all on a plate and get after it! I’d recommend a Johannesburg Riesling and eat this out on the patio w/ some friends and family this weekend!
Have a fun & Safe Weekend everybody. Cheers