Poha Crusted Halibut

In Entrees, Recipes, Seafoodby Robert Irvine

Yields: 6 portions

Ingredients:

For Halibut
6 – 6oz Halibut Filets
1 cup Poha Rice Flakes
5 tbsp Olive Oil
2 cups Brussels Sprouts, Blanched and Cut in 1/2
Salt and Pepper to Taste
1 cup Chic Pea Flour
1/2 cup Water

For Celery Root Puree
2 cups Celery Root (Celeriac), Peeled
1 qt Almond Milk
1 ea Celery Stalk
1 ea Bay Leaves
Salt to Taste

For Braised Baby Red Beets
6 ea Trimmed Baby Red Beats
3 cups Low Sodium Chicken Stock
1 ea Bay Leaf
6 ea Thyme Sprigs
Salt and Pepper to Taste

For Beat Reduction
1 cup Beet Braising Liquid
1 tbsp Honey
1 tbsp Lemon Juice
1/2 of a Vanilla Bean, Split
1 tbsp Apple Cider Vinegar

Method

poah_halibut_sq

For Halibut
Mix chic pea flower and water. Brush a thin coat of chick pea batter on top of the fish the press the battered side of fish in the rice flakes to form a crust. Add olive oil to a hot pan and sear the crusted side of the fish to a light golden crust. Flip fish and continue to sear for another 3 minutes. Place the pan in a 350 degree oven and finish cooking for another 4-6 minutes (or to desired doneness).

For Celery Root Puree
Place all ingredients in a sauce pot and simmer until celery root is very tender. Strain and reserve 2oz of the liquid. Place celery root into a blender. Carefully puree and add just enough of the cooking liquid back in to the puree to achieve silky smoothness. Season with salt and pepper to test. Keep warm.

For Beets
Rinse beets until clean and place into a roasting pan. Cover the beets with chicken stock, add bay leaves, thyme, and salt and pepper to taste. Cover pan and braise in a 375 degree oven for 35-45 minutes or until tender enough to pierce with a tooth pick. Peel the beets while still warm and cut in 1/2 when cooled. Reserve braising liquid.

For Beet Reduction
Strain reserved beet juice and transfer to a sauce pot. Add all of the other ingredients and reduce by 75%. Remove vanilla bean and keep warm.

For Plating
Saute cooked beets in saute pan with 1tbps of oil for 3-4 minutes and season to taste. Do the same to the Brussels sprouts. Spoon 2oz of celery root puree onto middle of plate and arrange the beets and Brussels on top. Drizzle beat reduction around the plate and place the fish on top of vegetables and puree.

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