OLIVE OIL POACHED HALIBUT with Saffron Mussel Velouté, Sunchoke Latke, Nasturtium Leaves and Sunchoke Chips

Recipe by Dominic Calla, Executive Chef at Round Hill Club, Greenwich, Connecticut, USA

Yields 4
 
Ingredients
 
Halibut

• 4 each – 6-ounce Halibut Portions
• 4 slices Lemon
• 4 sprigs Thyme
• 8 ounces Good Quality Extra Virgin Olive Oil
• Salt and White Pepper (to taste)

 
Saffron Mussel Velouté

• 1 ½ pounds Mussels
• 1 Tablespoon Olive Oil

• 2 Shallots (minced)
• 1 cup White Wine
• ½ cup Water
• 1 teaspoon Saffron Threads
• 8 ounces Butter
• 1 cup Flour

 
Sunchoke Latke

• 2 pounds Sunchokes (peeled and grated)
• ½ medium Onion (grated)
• 3 Eggs
• 1 teaspoon Nutmeg
• Flour to hold together (approximately 2-3 cups)

 
Sunchoke Chips

• 4 large Sunchokes (peeled and sliced 1/16th inch thick)
• Sea Salt (to taste)

 
Garnish

• 24 Nasturtium Leaves (The Chef’s Garden) 
• 16 Assorted Violas (The Chef’s Garden)

 
Preparation

Halibut
Season halibut with salt and white pepper.
Place halibut in vacuum seal bag with lemon slices, thyme, and extra virgin olive oil.
Seal vacuum bag.
Set up immersion circulator at 135℉.
Sous vide halibut for 45 minutes. Remove from vacuum bag and flash in 400℉ oven for 3 minutes
 
Saffron Mussel Velouté
Sauté shallots in olive oil over medium heat.
Add white wine, water, and saffron threads.
Bring to a boil and add mussels then cover. Steam Mussels until they just open up and remove from heat.
Remove the mussels from the broth and pull the mussels from the shell.
Return the broth to the stove and bring to a boil.
Make a roux with butter and flour and thicken the mussel velouté.
Strain the velouté through a chinois and keep warm.
 
 Sunchoke Chips
Slice the sunchokes on mandolin 1/16 inch thick.
Heat oil to 320℉ and fry sunchokes until golden brown and crispy.
Season with salt and pepper.
 
Sunchoke Latke
Grate the sunchokes and onions on cheese grater.
Squeeze out any liquid in the sunchokes and onion with a kitchen towel.
In a mixing bowl add the sunchokes, eggs, nutmeg, salt and pepper to the incorporate.
Add enough flour so that the latkes will hold together.
Form rectangle cakes approximately the same size as the halibut portions and sear in olive oil until golden brown.
Bake in 350℉ oven for 12 minutes.
 
Assembly
 
Pour the Saffron Mussel Velouté in to the bottom of a large deep bowl.
Place the Sunchoke Latke in the middle of bowl.
Place Halibut on top of Latke.
​Arrange the mussels in broth around halibut, arrange nasturtium leaves in between mussels, garnish top of halibut with assorted violas and sunchoke chips.
 
Serve immediately after assembly.
 
Wine Match

Chanin “Los Alamos” Chardonnay, Santa Barbara, California 2017