Want to make Amani’s award-winning entree from the Chester County Restaurant Festival’s Culinary Cook-Off? Start cooking — stat!
Seared Halibut with a Pumpkin Butter and Hazelnut Crust, finished with a Whiskey Molasses Glaze and served with Pommes Frites
serves four
Ingredients:
4 5-oz. portions of Alaskan halibut (available at Gadaleto’s in West Chester)
2-3 oz. pumpkin butter (found locally in Coatesville)
4 Idaho (or PA) potatoes, large size, cut into batons 1/2 inch by 1/2 inch by 4 to 5 inches long
2-3 carrots, peeled and cut into ¼-inch circles
2-3 parsnips, peeled and cut into ¼-inch circles
12 Chippoline onions, peeled and quartered
Great Salt smoked sea salt, as needed
2 T honey (local is best) – 2 tablespoons
1/2 bunch fresh thyme, chopped fine
2 lemons, squeezed, seeds removed.
3 oz. butter
6 oz. bourbon
3 oz. molasses
1 T shallots, chopped fine
Salt and pepper, as needed
Method of Prep:
Prepare all ingredients as specified above.
In a two-quart sauce pot, heat the bourbon and shallots until the alcohol ignites. Be careful — the flame can get high. Reduce by 3/4 and then add the molasses, reduce heat to low and simmer for 10 to 12 minutes or until it has reduced by 1/3. Strain through a fine mesh sieve and reserve for plating.
In a large saute pan, melt the butter and saute the carrots, parsnips and onions until tender; add the lemon juice, honey and thyme, mix well and season with salt and pepper. Place the pan into a preheated 400-degree oven and cook for ten minutes, stirring every few minutes to prevent burning.
Next, heat another saute pan and sear the non-skin side of the halibut. Be sure to season the fish with plenty of salt and pepper, and use a pan spray or oil to prevent sticking. Cook the fish on one side for 2 to 3 minutes, then flip it over and spread the pumpkin butter on the seared side. Place the fish in the same oven as the vegetables and cook for 5 to 7 minutes more.
While the fish and veggies are cooking, fry the potato batons in a deep fryer set at 325 degrees for about three minutes to blanch them. Remove them from the oil and allow them to drain. Then turn the fryer up to 350 degrees and re-fry the potatoes until crispy. Toss the potatoes in the smoked sea salt and reserve for plating the dish.
Assembling the dish:
Arrange the potato batons in the center of the plate in a “log cabin”-like structure.
Place the roasted root vegetable in the center of the potato “cabin.”
Carefully place the Halibut on top of the “cabin,” and drizzle the sauce on the plate at each of the four corners.
Serve it up with a nice chardonnay or pinot noir, and enjoy!
