Submitted by John Tutson

About the cook: Graduated Apprentice, Lead line cook, Father and husband. Cooking out of Colonial Williamsburg, VA

About the dish: Pan seared halibut coated in a panko herb blend/ ginger turmeric Israeli cous cous/ Watercress and argula salad with pickled carrots and grapes/ golden beet nage A light version of seared halibut

National Origin: American modern

Serves: 4

Estimated Time: Over 2 Hours

Ingredients:

4 ea 5oz halibut filets
4 tsp dijon mustard
6 oz panko bread crumb
.5 oz herb blend tarragon, chives, parsley
2 oz clarified butter

8 oz isreali cous cous
1 T grated ginger
1 T grated tumeric
1 t minced garlic
2 c chicken stock

1oz watercress
1 oz arugula
1 ea carrot shaved
1/2 bunch of grapes, picked and split
1 bottle riesling
2 salt
1 1/2 c sugar
2 c tarragon vin
1 T ea allspice, coriander, black peppercorns, mustard seed, cardamom, toasted

1/2 lbs. golden beet diced
1 oz garlic, chopped
2 oz shallot, chopped
.1 oz thyme sprigs
zest of 1 orange and the juice
1 cup chicken stock
1/2 cup white wine
SandP TT

Preparation:

Pickling liquid for veg
place the whole spices into a saute pan, toast until aromatic
boil the wine, vinegar, salt, sugar until the salt dissolves add the spices, cool slightly
pour the warm liquid over the grapes and shaved carrot and refrigerate overnight

Golden Beet Nage
heat oil in a pan sweat the garlic and shallot 5 min over med heat
add the golden beets and cook 2 min, deglaze with the wine and reduce to almost gone
add your stock, orange, and thyme sprigs, bring to a boil and reduce to a simmer
simmer until the beets are done and puree in a blender until very smooth
push through cheesecloth or a chinois fine, season TT and add a knob of butter

COUS COUS
heat a small pot on med heat add oil and butter and saute the garlic, ginger, and tumeric
add the cous cous and stir well to combine until well coated
add the chicken stock salt and pepper and bring to a boil, remove from heat and cover with a tight fitting lid
steam for 15 min and fluff with a fork and butter

Halibut bread crumb
place the panko and herbs into a robot coupe and spin until nice and green
add the 2 oz of clarified butter and salt and pepper TT

Halibut Execution

heat a non stick pan to a high heat and add enough oil to coat the bottom
season your fish on both sides and sear until golden brown, finish in and oven at 350 for 3 min
spoon a tsp of dijon onto the fish and place the fish dijon down into the breadcrumb, broil until slightly toasted

DISH ASSEMBLY
ina large bowl place 3 oz of nage
using a ring mold place the cous cous in the middle
fish a top of that
then a watercress,arugula, and pickled veg salad

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